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Air fry or bake the breaded crispy chicken strips until cooked through.
Let the chicken cool slightly, then cut into bite-sized pieces.
In a large bowl, combine the chopped romaine, iceberg lettuce, tri-colored coleslaw mix, and diced scallion.
In a separate bowl, whisk together the mayonnaise, honey, rice vinegar, Dijon mustard, toasted sesame oil, and a pinch of salt and pepper.
Pour the dressing over the salad and toss to coat the lettuce and chicken.
Portion the salad into bowls and top with the crunchy chow mein noodles, sliced almonds, and Mandarin oranges.