Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Oriental Chicken Salad (Applebee’s)

Oriental Dressing:

3 T. honey
1 ½ T. rice winevinegar
¼ cup mayonnaise
1 t. Grey Poupon Dijon mustard
1/8 t. sesame oil

Salad:

1 egg
½ cup milk
½ cup flour
½ cup corn flake crumbs
1 t. salt
¼ t. pepper
1 boneless, skinless chicken breast half
1 cup vegetable oil (for frying)
¼ cup chopped romaine lettuce
¼ cup red cabbage
¼ cup green cabbage
½ carrot, julienned or shredded
1 green onion, chopped
1 T. sliced almonds
1/3 cup chow mein noodles

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Preheat oil in deep fryer or deep pan over medium heat (about 350ºF). Blend together all ingredients for dressing in a small bowl with an electric mixer, then refrigerate. 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 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. Makes a single meal serving.

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