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Applebee's Oriental Chicken Salad

      1 egg
      1/2 cup milk
      1/2 cup flour
      1/2 cup corn flake crumbs
      1 teaspoon salt
      1/4 teaspoon pepper
      1 boneless, skinless chicken breast half
      oil for frying
      3 cups chopped romaine lettuce
      1 cup red cabbage
      1 cup Napa cabbage
      1/2 carrot, julienned
      1 green onion, chopped
      1 tablespoon sliced almonds
      1/3 cup chow mein noodles

      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

  Combine dressing ingredients in a small bowl and mix well. Cover and

  Cut the chicken breast into 5 strips. In one bowl, beat egg with
 milk. In a separate bowl, combine flour, corn flake crumbs, salt and
 pepper. Heat oil in a deep fryer or large pan to 350F.

  Place each piece of chicken in the milk mixture and then roll in the
 flour mixture. Fry chicken until browned (about 5 minutes), drain and
 set aside.

  Make the salad by combining the romaine, red cabbage, Napa cabbage,
 and carrots. Arrange sliced green onions, almonds, and chow mein
 noodles over the salad. Slice the chicken into 1" chunks and place in
 the center of the salad. Serve with the salad dressing.