Oriental Chicken Salad

This is my ABSOLUTE favorite menu item at Applebee's, but being on a starving student budget it's hard to justify spending that kind of money on a salad. I found this recipe from a "copycat" website where they go to restaurants and either get the recipe, or try their best to get as close as they can.

At first I was a bit skeptical to try this recipe because the Applebee's version is basically perfect and nothing can compare; however, I was AMAZED at how close it is! Mine didn't turn out as thick as Applebee's, but the flavor components were all there and it was a small fraction of the price, and it fed 4 people! I'm so excited! This will definitely be made many times in our house!

Oriental Dressing
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

Salad
12 chicken strips (I like the Costco ones!)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
**To expedite the process and not have too much waste, instead of the red cabbage, napa cabbage and ½ carrot, I just purchased the cole slaw prepared mix for $1.28. It was cheaper than buying all tree and already cut up!

Mix all the dressing ingredients well and refrigerate for 2 hours. Cook chicken strips according to package directions. While chicken is cooking, prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots (or cole slaw mix). 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. I sprinkled a bit of Colby jack cheese over the top of the chicken too and it was really good! Serve with salad dressing drizzled over it or on the side.