Oriental Chicken Salad

Oriental Dressing:
1 egg
3 TBS honey
1/2 cup milk
1 1/2 TBS white vinegar
1/2 cup flour
4 tsp mayonnaise
1 tsp salt
1 TBS Grey Poupon Dijon mustard
1/4tsp pepper
1/8 tsp sesame seed oil
lettuce

Salad:
2-4 cups vegetable oil for frying
1/2 cup cornflake crumbs
1 boneless, skinless chicken breast
lettuce
1/2 carrot, shredded
1 green onion sliced
1 TBS sliced almonds
1/3 cup chow mein noodles

Using a mixer, blend together all the ingredients for the dressing. Place in the fridge. Preheat the oil over medium heat. In a small shallow bowl beat the egg, add the milk, and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture then into the flour mixture coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown. Prepare the salad. Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite size pieces. Place the chicken on the salad. Serve with the salad dressing on the side.