Applebee's Oriental Chicken Salad

Oriental Dressing
3 T honey
1 ½ T rice wine vinegar (I have never used rice wine vinegar. I have used regular-use less, cider and rice though)
¼ c mayonnaise
1 tsp grey poupon Dijon mustard
1/8 tsp sesame oil (I have never used this either)

Salad
1 egg
½ c milk
½ c flour
½ c corn flake crumbs
1 tsp salt
¼ tsp pepper
chicken
2-4 c veg. oil for frying
3 c chopped romaine lettuce
1 c red cabbage
1 c napa cabbage (I usually just buy shredded cabbage and use that only)
½ carrot julienned or shredded (There is carrot in the shredded cabbage that I buy)
1 green onion chopped
1 T sliced almonds
1/3 c chow mien noodles

Preheat oil in deep fryer or deep pan over med heat.
Blend together all ingredients for dressing in a small bowl.
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 flour mixture.
Fry each chicken finger for 5 min or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped cabbage. Sprinkle sliced green onion, almonds and chow mien noodles on top of salad. Cut chicken into bit sized chunks and put on salad. Top with dressing.
The last time I made this I used ShakenBake on my chicken instead of frying it. It was a lot easier and it still tasted great!