Crunchy chicken salad.

Serves 4
4 chicken breast fillets, 1 egg white, ½ cup flour, 3 cups of roughly chopped romaine lettuce, 4 green onions, 1 package ramen noodles, 1/3 cup pickled sugar snap peas or fresh ones (optional)

Dressing: 3 tablespoons soy sauce, 2 tablespoons honey, 1 teaspoon lime (lemon) juice, salt and pepper.

Lightly brush the chicken with egg white and press both sides into flour. Heat a frying pan over medium-high heat. Add the oil and chicken to the pan and cook for each side until golden. Reduce the heat to low, cover and cook for 5-8 minutes or until cook through.
Crash a package of ramen noodles into frying pan and fry until golden.

To make the dressing, combine the honey, soy sauce, and lime juice.

To serve, slice each chicken breast into 6-7 pieces, chop lettuce and green onions. Place lettuce leaves on a plate, top with fried noodles, chicken, snap peas and onions. Pour the dressing over the salad.