Preheat your oven to 400°F (200°C). If using frozen crispy chicken fingers, cook according to package instructions, about 15-20 minutes until golden brown. If making homemade strips, fry or bake until crunchy.

In a large mixing bowl, chop the romaine lettuce and add shredded red cabbage, shredded carrots, and chopped green onions. Toss gently to mix.

In a medium bowl, whisk together honey, rice wine vinegar, mayonnaise, and Dijon mustard until smooth. Adjust sweetness if needed.

On a large plate, layer the salad mix and top with crispy chicken fingers. Optionally, add crispy chow mein noodles for crunch.

Drizzle the dressing over the salad and sprinkle sesame seeds on top. Serve immediately while chicken is warm.