In a small bowl, whisk together the honey, mayo, mustard, vinegar, and sesame oil. Refrigerate while you prepare the salad.
Bake the chicken strips according to the package directions (about 20 minutes.) Remove and allow to cool off. Cut up into thin pieces.
Mix together some of the lettuce and coleslaw.
Divide among individual plates, top with the chicken pieces, almonds, and chow mein noodles. Drizzle the dressing on top.
Serve right away and enjoy!
