The first time I had this salad was at my favorite Chinese restaurant, it has been so long ago the name has escaped my memory. A friend of mine used to order it all the time. It was off menu so if any one wanted one of course they had to ask for it. Their salad consisted of iceberg lettuce, carrots, red cabbage, fried wonton strips and peanuts with a peanut dressing. The dressing in my version actually came from an Asian Chicken Wrap recipe. It has worked so far but I get bored after a while and start hunting for something new.

I used to make my own crispy chicken until I discovered pre-made crispy chicken in the freezer section.  Bake for 10 minutes. By the time the chicken has cooked and cooled, the salad is ready and on the table. I cut the chicken into smaller bites and serve. As far as the salad itself goes, you can also use a broccoli slaw mix with your favorite lettuce or bagged greens, pre-made Asian salad dressing and grilled chicken

Dressing:
3 tbsp honey
1 1/2 tbsp Rice Wine Vinegar
1/4 cup Mayonnaise or plain yogurt
1 tsp Dijon Mustard
1/8 tsp sesame oil

Blend ingredients well. Chill.

Salad: Use any combination
Romaine lettuce hearts
Napa and red cabbages
Baby spinach
1 carrot, chopped julienne
1 celery stalk, chopped
2 green onions, chopped
sliced almonds
crispy chow mein noodles
Mandarin Oranges

Crispy Chicken:
oil for frying
1 cup flour
salt and pepper
Skinless boneless chicken breast fillets. cut into bit size pieces
For crispy chicken: 1 egg, 1/2 cup milk, 1/2 cup flour and 1/2 cup panko flakes or corn flakes

Heat oil in a pan. In a shallow bowl, combine flour, salt and pepper. Coat the chicken completely. Fry until cooked through.
For crispy chicken: In a small shallow bowl, combine flour with panko flakes, salt and pepper. In another bowl beat egg and milk. Dip chicken pieces into egg mixture then flour coating completely. Fry until cooked through.