Applebee’s Oriental Chicken Salad

from the kitchen of Ashley


Oriental Dressing

¾ C honey
 1 T +1 tsp grey poupon Dijon mustard
1/3 C + 1 T rice vinegar
 ½ tsp sesame oil
1 C mayonnaise

Salad

9 C. chopped romaine lettuce
3 C. chopped red cabbage
4 C. chopped Napa cabbage
2 large carrots shredded
4 chopped green onion
¼ C sliced almonds
1 ½ C chow mein noodles

Chicken

2 C oil frying
1 egg
½ C milk
½ C crushed cornflakes
1 tsp salt
¼ tsp pepper
½ C flour
4 boneless, skinless, chicken breast

Blend ingredients for dressing together in blender. Put in refrigerator to chill. Heat oil in a pan to about 350 degrees. In a small bowl, beat egg and milk until mixed well. In another small bowl, combine flour with cornflake crumbs, salt and pepper. Dip chicken strips into egg micture then coat with flour mixture. Fry each strip about 5 minutes or until coating has darkened to brown and chicken is cooked through. Prepare salad by tossing chopped romaine, red cabbage, Napa cabbage and carrots. Sprinkle sliced onion on top of lettuce. Sprinkle almonds and chow mein noodles over all. Cut chicken into small chunks. Place chicken onto the salad. Serve with dressing.

Variation: I made about half of the recipe. I used a red onion instead of the green onion and didn’t put in the red cabbage. Enjoy!