Applebee's Oriental Chicken Salad

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want the
temperature of the oil to be around 350 F. 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 sliced green onion on top of the
lettuce. 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.
(http://www.topsecretrecipes.com)

Makes 1 dinner-size salad.

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