MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Applebee's Oriental Chicken Salad
Categories: Copycat, Salads
     Yield: 1 Salad

MMMMM---------------------ORIENTAL DRESSING--------------------------
     3 tb Honey
 1 1/2 tb Rice wine vinegar
   1/4 c  Mayonnaise
     1 ts Grey Poupon Dijon mustard
   1/8 ts Sesame oil

MMMMM---------------------------SALAD--------------------------------
     1    Egg
   1/2 c  Milk
   1/2 c  Flour
   1/2 c  Corn flake crumbs
     1 ts Salt
   1/4 ts Pepper
     1    Boneless; skinless chicken
          - breast half
     2 c  Vegetable oil; up to 4 c,
          - for frying
     3 c  Romaine lettuce; chopped
     1 c  Red cabbage
     1 c  Napa cabbage
   1/2    Carrot; julienned or
          - shredded
     1    Green onion; chopped
     1 tb Sliced almonds
   1/3 c  Chow mein noodles

 Applebee's 60-item menu is revised twice a year. That means about 40%
 of the entire menu changes on a regular basis. The other 60% are
 items that are found on menus in all of the Applebee's restaurants,
 and seldom ever change. One item that has been on the menu for some
 time now is this Oriental Chicken salad, which is considered one of
 the restaurant's signature items. The recipe makes one dinner-size
 salad and can be easily doubled or quadrupled for additional
 servings. This recipe comes from the third book, "Top Secret
 Restaurant Recipes," but the dressing has been improved to more
 closely match the current dressing served at the restaurant.

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

 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.

 Cut chicken breast 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 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, Napa cabbage, and carrots.

 Sprinkle sliced green onion on top of the lettuce.

 Sprinkle almonds 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.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Applebee#047s#253#040Oriental#040Chicken#040Salad.txt>

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