Oriental Dressing)
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

(Salad)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
1 cup vegetable oil (for frying)
1/4 cup chopped romaine lettuce
1/4 cup red cabbage
1/4 cup green cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat aprox 350 degrees.
Blend together all ingredients for dressing in a small bowl with an
electric mixer, then refrigerate. In a small, shallow bowl beat egg, add
milk, and mix well. In another bowl, combine flour with corn flake
crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip
each strip of chicken first into egg mixture then into the flour mixture,
coating each piece completely. Fry each chicken finger for 5 minutes or
until coating has darkened to brown. Prepare salad by tossing the chopped
romaine with the chopped cabbage and carrots. Sprinkle sliced green onion
on top of the lettuce. Sprinkle almonds over the salad, then the chow
mein noodles. Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle. Serve with salad
dressing on the side.