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

Chicken

• 1 ½ lbs. boneless, skinless chicken breasts
• 1 egg
• 2 T milk
• 1 ¼ cup Corn flakes, crushed
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter, melted

Salad

• 3 cups chopped romaine lettuce
• 1 cup red cabbage (optional)
• 1 cup napa cabbage
• 1/2 carrot, julienned or shredded
• 1 green onion, chopped
• 1 tablespoon sliced almonds
• 1/3 cup chow mein noodles

Directions

1. Preheat oven to 450 degrees F.

2. Blend together all ingredients for dressing in a small bowl. Put dressing in refrigerator to chill while you prepare the salad.

3. Rinse chicken and pat dry. Cut into 4 or 5 strips. Mix together eggs and milk. In a separate bowl, mix corn flake crumbs, salt, and pepper. Dip chicken into egg mixture then into the crumb mixture coating each piece evenly. Place onto a foil-covered baking pan. Drizzle with melted butter. Bake, uncovered for 15 to 20 minutes.

4. 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.

5. Just before serving, sprinkle almonds over the salad, then the chow mein noodles.

6. Once cooked and slightly cooled, cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing drizzled over it or on the side.