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.

Oregon Blue Cheese Potato Salad

From Cooks.com

This regional recipe is always a hit at summer BBQs here in the Pacific Northwest. Kick it up a notch by using an artisnal applewood smoked bacon instead of the regular supermarket variety. Can you say "Yum"?!

1/4  cup cider vinegar
2  Tablespoons tarragon vinegar
2  teaspoons Dijon mustard
salt and freshly ground pepper to taste
2/3  cup olive oil
1/4  cup minced shallots
2  Tablespoons minced fresh parsley
4 pounds small red new potatoes (unpeeled)
1/2  cup crumbled Oregon Blue or other mild blue cheese
1/2  cup whipping cream
12  slices bacon, cooked until crisp, crumbled
3  Tablespoons minced fresh chives or green onions

Mix vinegars, mustard, salt and pepper in small bowl.  Whisk in oil in thin stream. Whisk in shallots and minced parsley.  Set dressing aside.

Steam or boil potatoes until just tender.  Cool slightly.  Cut into 1/4-inch slices.  Place in large bowl.  Gently mix 1/2 cup dressing into potatoes.

Line a large platter with lettuce leaves.  Top with potatoes.  Whisk cheese and cream into remaining dressing.  Spoon over potatoes. Top with bacon and chives.  Serve warm or at room temperature.

8 servings