Season chicken with salt and pepper. Add the flour, salt, garlic, onion powder, and black pepper to a shallow bowl. Add the egg plus water to another shallow bowl. Whisk to combine.
Dredge a chicken tender in flour. Pat off excess. Coat in egg. Let excess drip off. Coat in flour again and pat off excess. For an extra crispy crust repeat the egg and flour again. Repeat with remaining chicken tenders.
Heat a large skillet to a medium heat. Add canola oil. Once the oil is hot, add chicken. Cook until crispy and brown, about 3 minutes, flip and cook another 3-4 minutes until golden brown and crispy. Transfer to a cutting board to cool slightly and chop into bite-sized pieces.
¼ cup canola oil
While the chicken cooks, make the dressing: Whisk the rice vinegar, sugar, and Dijon mustard together in a small bowl. Slowly whisk in both sesame and canola oil.
Add the cabbage mix, romaine lettuce, red cabbage, almonds, and chow mein noodles to a large salad bowl. Drizzle with dressing and toss to combine. Season with salt and pepper.
2 cups cabbage mix, 4 cups romaine lettuce, 1 cup shredded red cabbage, ¾ cup sliced almonds, 1 cup crispy chow mein noodles
Top with chicken, more almonds, and chow mein noodles.
Video
Notes
For an extra crispy crust on the chicken tenders, repeat the dredging process with egg and flour, for a double coating.
This would also work with rotisserie chicken, it's quicker but not as crunchy (but still flavor-packed!).
Allow your chicken to cool slightly before cutting.
Storage: Store Oriental chicken salad in an airtight container in the refrigerator for up to 2 days.