Oriental Dressing:

3 tablespoons honey
1 1/2 tablespoons wine vinegar
4 teaspoons mayonnaise
1 tablespoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil


Salad:

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

1. Using an electric mixer, blend together all the
ingredientsfor the dressing in a small bowl. Put the
dressing in the refregerator to chill while you prepare
the salad.

2. Preheat the oil in deep fryer or frying pan over medium
heat. You want the temperature of the oil to be around 350
degrees F. If using a frying pan, the oil should be about
1/2 inch deep. More oil can be used in a deep fryer so the
chicken is immersed.

3. In a small, shallow bowl beat egg, add theh milk, and
mix well.

4. In another bowl, combine flour with corn flake crumbs,
salt and pepper.

5. 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.

6. Fry each chicken finger for 5 minutes or until the
coating has darkened to brown.

7. Prepare the salad by tossing the romaine with the red
cabbage, napa cabbage, and carrot.

8. Sprinkle sliced green onion on top of the lettuce
mixture.

9. Sprinkle the almonds over the salad, then the chow mein noodles.

10. Cut the chicken into bite-size chunks. Place the
chicken on the salad, forming a pile in the middle. Serve
with salad dressing on the side.

Source: Top secret Restaurant Recipes by Todd Wilbur (Plume, Penguin Group, 1997)