A delightful and flavorful salad featuring crispy chicken and a tangy homemade dressing.
Combine the honey, rice vinegar, mayonnaise, and Dijon mustard in a blender and blend until smooth.
Blending the dressing ensures a smooth and well-emulsified texture.
Slice the romaine lettuce, red cabbage, and napa cabbage into thin strips and place them in a mixing bowl.
Using a sharp knife or scissors makes slicing the vegetables easier and more precise.
Slice the green onions and add them to the bowl with the vegetables.
Green onions add a mild onion flavor and a pop of color to the salad.
Cook the breaded chicken breasts until crispy and golden, then slice them into strips.
Ensure the chicken is cooked through to an internal temperature of 165°F for safety.
Add the crispy chicken strips and chow mein noodles to the salad bowl.
Toss the salad gently to avoid breaking the noodles.
Drizzle the dressing over the salad and toss to combine. Serve immediately.
Serve the salad immediately after adding the dressing to maintain the crispness of the ingredients.
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