Applebee's Oriental Salad

Serves/Makes: 1-2 dinner size salad

Oriental Dressing:
3 tbsp honey
1-1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Salad:
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 tbsp sliced almonds
1/3 cup chow mein noodles
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2 to 4 cups vegetable oil (for frying)

(Instead of frying the chicken in grease, I save myself some time (and fat), and just cook something similar to Tyson chicken (low-fat). By doing so, you will need to delete some of the above ingredients and a few of the instructions below.)

Preparation:
Preheat oil in deep fryer or deep pan over medium heat—You want the temperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing on the side.

This recipe is worth the effort it is very yummy!