Oriental Chicken Salad

This is suppose to be the copycat of the Apple Bee's Oriental Chicken Salad, however Justin thinks it tastes better than theirs! I wanted to make something fast, and just bought a package of salad with shredded carrots and cabbage, and frozen chicken strips and cut them into thinner smaller strips. All I really had to make was the dressing, and it was so easy! If you have more time than I do, or would rather follow the recipe, here ya go:

Oriental Dressing:
2/3 c. honey
1/3 c. rice vinegar
1 c. mayonnaise
2 Tbsp. Dijon Mustard
1 tsp. oil
Throughly mix dressing ingredients then move to fridge to cool while preparing salad.

Ingredients:
1 egg
3/4 c. milk
3/4 c. flour
1/2 c. cornflake crumbs
½ c. Panko Bread Crumbs
2 tsp. salt
1/4 teaspoon pepper
3 chicken breasts
2 c. vegetable oil (for frying)
6 c. chopped romaine letuce
1 c. red cabbage (optional)
¾ c. carrot, julienned or shredded
½ c. sliced almonds
1 c. chow mein rice noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. In a small, shallow bowl beat together egg and milk. In another bowl, combine flour with corn flake and Panko crumbs, salt and pepper. Cut each 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 6-7 minutes or until coating has darkened to brown. Drain on a paper towel to get off any excess oil. (if the chicken is not quite done, place them in the oven at 350 degrees until they are completely cooked.)

Prepare salad by tossing the chopped romaine with the chopped red cabbage, and carrots.
Sprinkle almonds over the salad, (I carmelized the almonds with 2 tbs. sugar in a sauce pan. That made them extra crunchy and very tasty) then the chow mein noodles and chicken pieces.

Serve with oriental dressing drizzled over it or on the side.