Applebee's Oriental Salad

Ingredients

Oriental Dressing:

3 T. Honey

1 1/2 T. Rice wine vinegar

1/4 cup mayonnaise

1 tsp. Grey Poupon Dijon mus- tard

1/8 tsp. Sesame oil

Salad:

1 egg 1/2 cup mild 1/2 cup flour

1/2 cup Cornflakes crumbs

1 tsp. salt

1/4 tsp. pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil for frying • Cut chicken breast into 4 or 5

3 cups chopped romaine lettuce

I cup red cabbage

1 cup Nappa cabbage

1/2 carrot, julienne or shredded

1 green onion, chopped

1 T. sliced almonds

1/3 cup chow mein noodles

Directions

• Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 de-

grees. • 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. 2-4 cups vegetable oil for frying • Cut chicken breast into 4 or 5 long strips, Dip each strip of chicken first into egg mixture then into 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, Nappa cabbage and carrots • Sprinkle sliced green onion on top of lettuce and Sprinkle al- monds 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.