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. Makes 1 dinner-size
salad.
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