Applebee's Oriental Chicken Salad
Leslie Clarke
ingredients
- Dressing
- 3 tbsp honey
- 1 1/2 tbsp rice wine vinegar
- 1/4 cup mayo
- 1 tsp Dijon mustard
- 1/8 tsp sesame oil
- Salad
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup corn flake crumbs
- 1 tsp salt 1/4 tsp pepper
- 1 boneless, skinless chicken breast
- 2-4 cup 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 tbsp sliced almonds
- 1/3 cup chow mein noodles
directions
- 1
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
- 2
Blend together all ingredients for the dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad
- 3
In a small, shallow bowl beat egg, milk and mix well.
- 4
In another bowl, combine flour with corn flake crumbs, salt and pepper
- 5
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 p8iece completely.
- 6
Fry each chicken finger for 5 minutes or until coating has darkened to brown.
- 7
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
- 8
Sprinkle sliced green onion on top of the lettuce
- 9
Sprinkle almonds over the salad, then the chow mein noodles.
- 10
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
- 11
Makes 1 dinner-size salad
notes
This taste exactly like the one you order at Applebee's.
Source: Leslie Clarke
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