3 tablespoons honey
1 ½ tablespoons rice wine vinegar
½ cup mayonnaise
1 teaspoon Dijon mustard
1/8 sesame oil
Whisk together and serve with your favorite salad fixings. I usually use coarsely chopped romaine lettuce, thinly sliced red cabbage, grated carrots, slivered almonds, and chopped cooked chicken breasts. I garnish with chow Mein noodles for more crunch.
When we went to Applebee’s we had occasionally ordered their “Oriental Chicken Salad,” and Larry thought it would be a really good meal for one of the church dinners we cooked. So, we began examining the ingredients of the salad itself, and then tried to determine the ingredients of the dressing. With a couple of trial tastings, we were able to develop this delightful dressing that highlights this salad.