Todd Wilbur of Top Secret Recipes offers a facsimile of Applebee's Oriental Chicken Salad. The recipe includes the salad and dressing components and it takes about 28 minutes to create one 587-calorie serving.
For the salad dressing, mix 3 tablespoons of honey, 1 1/2 tablespoons of rice wine vinegar, 1/4 cup of mayonnaise, 1 teaspoon of Grey Poupon Dijon mustard and 1/8 teaspoon of sesame oil in a small bowl with an electric mixer. Chill the mixture in the refrigerator while you make the salad.
Start the crispy chicken by heating 2 to 4 cups of vegetable oil to 350 degrees Fahrenheit in a deep pan or deep fryer. In a small bowl, combine 1 egg and 1/2 cup of milk. In another bowl, combine 1/2 cup of flour, 1/2 cup of corn flake crumbs, 1 teaspoon of salt and 1/4 teaspoon of pepper.
Cut a single skinless chicken breast into four or five long strips. Dip each strip of chicken into the egg mixture, then coat with the corn flake mixture. Fry each piece in the oil for about 5 minutes.
In a bowl, mix 3 cups of chopped romaine lettuce, 1 cup of chopped red cabbage, 1 cup of chopped Napa cabbage and 1/2 of a carrot that has been shredded or julienned. Sprinkle 1 chopped green onion stalk over the lettuce mixture. Next, toast 1 tablespoon of sliced almonds in a skillet over medium heat for three to four minutes. Sprinkle the almonds over the salad along with 1/3 cup of crispy chow mein noodles.
Cut the chicken into bite sized pieces and place in the middle of the salad. Serve the dressing on the side.