Applebee's Oriental Chicken Salad

A popular copycat recipe available from many sources, and for good reason; it's delicious!

Oriental dressing
3 tablespoons honey
1 ½ tablespoons white vinegar
1/4 cup mayonnaise
1 tsp Grey Poupon Dijon mustard
1/8 tsp sesame oil

Salad
2 to 4 cups vegetable oil for frying
1 egg
½ cup milk
½ cup flour
½ cup cornflakes
1 tsp salt
¼ tsp pepper
1 boneless skinless chicken breast
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1-2 carrots, depending on size, julienned or shredded
1 green onion, sliced
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Using an electric mixer, blend all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill.
Preheat the oil in a deep fryer or frying pan over medium heat, about 350F. If using a frying pan, the oil should be at least ½ inch so that the chicken is immersed while cooking. In a small bowl, beat the egg, add the milk, and mix well. In another bowl, combine the flour and cornflakes, and salt and pepper. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture and then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown.
Prepare the salad by tossing the romaine, napa, cabbage and carrot together. Sprinkle the green onion on top of the lettuce mix. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite-sized chunks. Place the chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.

Yields 2 entree size salads.