Season chicken with salt and pepper. Add flour, salt, garlic, onion powder, and black pepper to a shallow bowl. Add 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.
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.
Top with chicken, more almonds and chow mein noodles.
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 you not as crunchy (but still flavor packed!).
When it comes to the dressing, sesame oil has a very strong flavor so you don't need to overdo it!
Allow your chicken to cool slightly before cutting.