Applebee's Oriental Chicken Salad Yield: 1 Servings dressing: 3 TB Honey 1 1/2 ts White Vinegar 4 ts Mayonnaise 1 TB Dijon Mustard 1/8 ts Sesame Oil Salad: Vegetable Oil -- For Frying 1 Egg 1/2 c Milk 1/2 c Flour 1/2 c Corn Flake Crumbs 1 ts Salt 1/4 ts Pepper 1 Skinless Boneless Chicken Breast Halves 3 c Romaine Lettuce -- Chopped 1 c Red Cabbage -- Chopped 1 c Napa Cabbage -- Chopped 1/2 Carrot -- Shredded 1 Green Onion -- Sliced 1 TB Almonds -- Sliced 1/3 c Chow Mein Noodles Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad. Preheat the oil in a deep fryer or frying pan over medium heat to 350. Oil needs to be at least 1/2" deep. In a small, shallow bowl beat the egg, add the milk and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4 to 5 long strips. Dip each strip into the egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown. Prepare the salad by tossing the romaine with the red cabbage, napa cabbage and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with salad dressing on the side.
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