Applebee's Oriental Chicken Salad
Amy Schulz
ingredients
Oriental Dressing- 3 T honey
- 1 1/2 c T rice wine vinegar
- 1/4 c mayonnaise
- 1 t Grey Poupon Dijon mustard
- 1/8 t sesame oil
- 1 egg
- 1/2 c milk
- 1/2 c flour
- 1/2 c corn flake crumbs
- 1 t salt
- 1/4 t pepper
- 1 boneless, skinless chicken breast half
- 2-4 c vegetable oil (for frying)
- 3 c chopped romaine lettuce
- 1 c red cabbage
- 1 c napa cabbage
- 1/2 carrot, julienned or shredded
- 1 green onion, chopped
- 1 T sliced almonds
- 1/3 c chow mein noodles
directions
- 1
-Preheat oil in deep fryer or deep pan over medium heat so oil temperature is 350°.
- 2
-Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare salad.
- 3
-In a small, shallow bowl, beat egg. Add milk & mix well.
- 4
-In another bowl, combine flour with corn flake crumbs, salt & pepper.
- 5
-Cut chicken breast into 4-5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
- 6
-Fry each chicken finger for 5 minutes or until coating is browned.
- 7
-Prepare salad by tossing chopped romaine, cabbages, & carrots.
- 8
-Sprinkle sliced green onions, almonds, & chow mein noodle on top of lettuce.
- 9
-Cut chicken & add to lettuce. Serve with salad dressing.
- 10
-Sprinkle
notes
*For a quicker fix, cook frozen home style chicken strips to save time frying chicken.
Source: Breck Chipperfield
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