Jun 15, 2010

Applebee's Oriental Chicken Salad

Oriental Dressing

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


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 chicken breast half
3 cups romaine lettuce, chopped
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer. Blend together all ingredients for dressing in a small bowl. Place dressing in refrigerator to chill while preparing salad.

In a small, shallow bowl, beat egg, then add milk and mix well. In another bowl, combine flour with corn flake crumbs salt and pepper. Cut chicken 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 chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the cabbage and carrots.

Sprinkle green onion on top of lettuce Sprinkle almonds over the salad, then the chow mein noodles. Serve with salad dressing on the side.

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