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Category: Copy Cat Recipes (I have not tried all of these recipes)
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Applebee's Oriental Chicken Salad Recipe
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise (I use Hellman's light)
1 teaspoon Grey Poupon Dijon mustard
1/4 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
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
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350
Blend together all ingredients for dressing in a small bowl with an electric mixer.Or hand blender. Put dressing in refrigerator to chill while you prepare the salad.
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 red cabbage, Napa 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 1 lsrge dinner size salad
(I prefer grilled chicken and have never made this with fried chicken)
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Apple Bee's Oriental Salad
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Applebee's Oriental Chicken Salad Recipe
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise (I use Hellman's light)
1 teaspoon Grey Poupon Dijon mustard
1/4 teaspoon sesame oil
Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
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
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350
Blend together all ingredients for dressing in a small bowl with an electric mixer.Or hand blender. Put dressing in refrigerator to chill while you prepare the salad.
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 red cabbage, Napa 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 1 lsrge dinner size salad
(I prefer grilled chicken and have never made this with fried chicken)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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