In a mixing bowl, combine 6 tablespoons of honey, 3 tablespoons of rice wine vinegar, ½ cup of mayonnaise, 2 teaspoons of Dijon mustard, ¼ teaspoon of sesame oil, and 1 teaspoon of fresh lemon juice. Whisk together until smooth. Transfer to the refrigerator while you prepare the salad. This dressing can also be made a few days in advance to save time.

Grab a medium-sized pot and preheat 3 cups of vegetable or canola oil over medium heat. You want this oil to reach about 350 degrees Fahrenheit. If you're unsure, drop in a small piece of torn bread; if it sizzles, your oil is ready for frying.

In a small mixing bowl, beat together 2 large eggs and 1 cup of milk until well blended. In another shallow dish, mix 1 cup of all-purpose flour with a sprinkle of salt and freshly ground black pepper. Cut the chicken breasts into thin strips, dip them in the egg mixture, and then coat thoroughly in the flour mixture.

Once your oil is hot, carefully add the coated chicken strips to the pot. Fry them for about 3-4 minutes or until they are cooked through and reach a lovely golden-brown color. Be cautious about overcrowding the pot; you may need to do this in batches. Once finished, use a slotted spoon to remove and place on a paper towel-lined plate.

In a large bowl, combine the 6 cups of chopped romaine lettuce, 1 cup of chopped red cabbage, 1 cup of shredded napa cabbage, the 2 shredded carrots, chopped green onions, and the ½ chopped cucumber. Toss gently to combine. Top with the crispy chicken strips and ¼ cup of slivered almonds. Drizzle the homemade dressing over the salad just before serving and toss again!