Oriental chicken Salad

Makes two dinner-plate sized salads. Adjust accordingly for more or less servings.

ingredients

Oriental Dressing:
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
1/4 tsp sesame oil

Chicken:
2 to 4 cups vegetable oil, for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 boneless, skinless chicken breasts

Salad:
6 cups romaine lettuce, chopped
2 cup red cabbage, chopped
2 cup Napa cabbage, chopped
1 carrot, shredded
2 green onion, chopped
2 Tbsp. toasted, sliced almonds
2/3 cup chow mien noodles

method

For the Dressing: Blend the dressing ingredients in a small bowl or shake well in a jar. Refrigerate while preparing chicken and salad.

For the Chicken: Preheat oil in deep fryer or deep pan over medium heat until temperature reaches 350° F. Meanwhile, in a small bowl, beat egg and milk. In another bowl, combine the flour withthe cornflake crumbs, salt and pepper.

Cut each chicken breasts into 5 long strips. Dip each strip of chicken into egg mixture and then roll in the flour mixture, coating each piece completely. Fry chicken until browned, about 5 minutes. Drain and set aside.

Salad: Toss romaine lettuce with red cabbage, Napa cabbage and carrots. Pile on dinner plate. Sprinkle green onion on top. Sprinkle with almonds and chow mien noodles. Cut chicken into bite-sized chunks. Pile chicken in middle of salad. Serve with dressing on the side.

Makes two large dinner plate-sized salads.