Personalized Chef Aprons and More!
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Combine dressing ingredients in a small bowl and
mix well. Cover and
Cut the chicken breast into 5 strips. In one bowl,
beat egg with
milk. In a separate bowl, combine flour, corn flake crumbs, salt and
pepper. Heat oil in a deep fryer or large pan to 350F.
Place each piece of chicken in the milk mixture
and then roll in the
flour mixture. Fry chicken until browned (about 5 minutes), drain and
Make the salad by combining the romaine, red cabbage,
and carrots. Arrange sliced green onions, almonds, and chow mein
noodles over the salad. Slice the chicken into 1" chunks and place in
the center of the salad. Serve with the salad dressing.