"Applebee's" Copy-Cat Oriental Chicken Salad

Oriental Dressing
3 Tablespoons honey
1-1/2 Tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon Mustard
1/8 teaspoon sesame oil

Chicken Strips
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast
2 cups vegetable oil (for frying)

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

1. Pre-heat oil in a deep skillet over medium heat, you want the temperature around 350°.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Refridgerate to chill while preping salad.
3. In a small bowl, beat egg and milk, mixing well.
4. In another small bowl, combine flour, cornflake crumbs, salt and pepper.
5. Cut chicken breast into 4-5 long strips. Dip each chicken strip as follows: egg mixture, then flour mixture. Coat each piece completely. Fry each chicken strip for 5 minutes or until coating had darkened to brown. Drain on a paper towel.
6. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
7. Sprinkle sliced green onions over the salad, then almonds and chow mein noodles (if desired).
8. Cut chicken into bite sized chunks, place on top of salad forming a pile in the middle.
9. Serve with salad dressing drizzled on top or on the side.

Serves: 2

NOTES:
To ease preparation, I typically buy frozen chicken strips and bake according to package directions.
Also, most produce sections have a "Coleslaw" mix that I use in place of Napa cabbage and sometimes packages of shredded carrots.

It's not EXACTLY like Applebee's, but it's really good!