For the Dressing

1-inch piece fresh ginger, peeled

1 clove garlic

¼ cup mayonnaise

2 tablespoons honey

2 tablespoons soy sauce or coconut aminos

1 tablespoon rice vinegar

Coarsely ground black pepper, to taste

3 tablespoons sesame oil

For the Salad

6 oz instant ramen noodles (seasoning discarded)

½ cup sliced almonds

¼ cup sunflower seeds

4 cups napa cabbage, chopped

1½ cups red cabbage, shredded

2 cups mixed greens, chopped

½ cup green onions, sliced

1 can (15 oz) mandarin oranges, drained

Sesame seeds, optional garnish

For the Chicken

3 lbs boneless, skinless chicken breasts

Salt and black pepper, to taste

1 cup all-purpose flour

2 eggs, beaten

2 cups breadcrumbs

2 tablespoons butter

2 tablespoons avocado oil or olive oil

1 tablespoon sesame oil

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Make the dressing:
Blend all dressing ingredients except sesame oil until smooth. Slowly stream in sesame oil while blending until emulsified. Refrigerate until ready to use.
Toast the toppings:
Crush ramen noodles. Toast noodles, almonds, and sunflower seeds in a dry skillet over medium heat until lightly golden. Cool completely.
Prepare the salad:
In a large bowl, combine cabbages, greens, onions, and mandarin oranges.
Cook the chicken:
Pound chicken thin and season. Dredge in flour, egg, and breadcrumbs. Fry in butter and oils over medium-high heat until golden and cooked through. Rest and slice.
Assemble:
Add toasted noodle mixture to the salad base. Toss with dressing. Top with sliced chicken and sesame seeds. Serve immediately.