Applebee’s Oriental Chicken Salad

For the dressing:
3 Tbsp. Honey
1 tsp. Grey Poupon Dijon Mustard
1 ½ Tbsp. Rice wine vinegar
1/2 tsp. sesame oil
¼ c. mayonnaise

Salad:
1 egg
½ c. milk
½ cup flour
½ c. corn flake crumbs
1 tsp. salt
¼ tsp. pepper
1 tsp. paprika
½ tsp. garlic salt
2 Tbsp. butter, melted
2 Tbsp. vegetable oil
1 boneless, skinless chicken breast half or 4 chicken tenders
3 c. Chopped romaine lettuce
1 c. red cabbage
1 c. Napa cabbage
½ carrots, julienned or shredded
1 green onion, sliced
1 Tbsp. sliced almonds
1/3 c. chow mein noodles

Directions:
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.

Preheat oven to 400o. In a small shallow bowl beat egg, add milk and mix well. In another bowl combine flour with cornflake crumbs, salt, pepper, paprika and garlic salt. Cut chicken breast into four or five long strips or use chicken tenders. Dip each strip of the chicken into the egg mixture then in the flour mixture coating each piece completely. Put on baking sheet lined with foil or parchment paper. Combine melted butter and oil. Drizzle over each piece of chicken. Bake in oven for 15-20 minutes, or until done. Don’t overcook. Remove from oven and cool slightly.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage and carrots. Sprinkle sliced green onions on top of the lettuce. Sprinkle almonds on top of the salad then the chow mein noodles. Cut the chicken into small bite sized chunks. Place the chicken onto the salad forming a pile in the middle, serve with salad dressing on the side, or toss romaine, cabbages, carrots and green onion with dressing. Top with almonds, chow mein noodles and chicken. Makes one dinner sized serving or two medium sized servings.

Optional cooking method: Instead of baking the chicken, you can deep fry in 2-4 cups vegetable oil. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Prepare chicken as directed above. Fry each chicken finger for five minutes or until coating is darkened to brown.