Japanese Chicken Salad
3 tbsp clover honey
1 1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp spicy mustard
1/8 tsp sesame oil
1 boneless, skinless chicken breast
1 egg, beaten
1/4 cup milk
1/2 cup flour
1 tsp salt
1/4 tsp pepper
3 cups chopped lettuce
1 cup red cabbage
1 cup green cabbage
1/2 carrot, peeled & shredded
1/4 cup finely chopped onion
1 tbsp sliced almonds
1/3 cup chow mein noodles
Preheat oil in deep fryer to 350.
Blend together all ingredients for dressing in a small bowl with an electric mixer.
Put dressing in refrigerator to chill while you prepare the rest.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour, salt and pepper.
Cut chicken breast into 4 or 5 long strips.
Dip each strip of chicken into flour mixture, then egg mixture then back into the flour mixture, coating each piece completely.
Fry each chicken strip til brown.
Toss lettuce, cabbages, carrots and onion Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks.
Spread chicken around salad.
Serve with dressing.