Ingredients:

  • 1/2 cup (115g) Mayonnaise
  • 1/4 cup (85g) Honey
  • 3 tbsp (45ml) Rice vinegar
  • 2 tsp (10g) Dijon mustard
  • 1/2 tsp (2.5ml) Toasted sesame oil
  • 1/8 tsp Salt
  • 1 lb (450g) Boneless, skinless chicken breasts, cut into thin strips
  • 1/2 cup (65g) All-purpose flour
  • 1/4 cup (32g) Cornstarch
  • 1 large Egg, beaten
  • 1/4 cup (60ml) Whole milk
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 3 tbsp Vegetable oil (for shallow frying)
  • 6 cups (300g) Romaine lettuce, chopped
  • 2 cups (150g) Green cabbage, finely shredded
  • 1 cup (75g) Red cabbage, finely shredded
  • 1/2 cup (50g) Carrots, julienned or shredded
  • 1/2 cup (60g) Sliced almonds, toasted
  • 1 cup (50g) Chow mein noodles
  • 2 Green onions, sliced thinly

Instructions:

  1. In a small bowl or mason jar, whisk together mayonnaise, honey, rice vinegar, Dijon mustard, and sesame oil until completely emulsified. Refrigerate immediately to let flavors meld.
  2. Prepare the breading station: In one shallow bowl, whisk the flour, cornstarch, garlic powder, salt, and pepper. In a second bowl, whisk the egg and milk together.
  3. Dredge chicken strips in the flour mixture, dip into the egg wash, and then coat again in the flour mixture for a double-crust.
  4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken strips for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
  5. In a large mixing bowl, combine the romaine, green cabbage, red cabbage, and carrots. Toss with the chilled dressing until evenly coated.
  6. Divide the salad base into four bowls. Top with the warm sliced chicken, toasted almonds, chow mein noodles, and sliced green onions.