Applebee’s Oriental Chicken Salad

This is an AWESOME summer meal.  And if you want to make it quicker/easier, you can always use popcorn chicken or chicken nuggets in place of frying up the chicken.  I also add a can of black beans to this, although kidney beans would also work well.

    • 6 tablespoons honey
    • 3 tablespoons rice wine vinegar
    • 1/2 cup mayonnaise
    • 2 teaspoons Grey Poupon Dijon Mustard
    • 1/4 teaspoon sesame oil
    • 2 eggs
    • 1 cup milk
    • 1 cup flour
    • 1 cup corn flake crumbs
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 2 skinless chicken breast halves
    • 4 cups vegetable oil ( for frying)
    • 6 cups chopped romaine lettuce
    • 2 cups red cabbage
    • 2 cups napa cabbage
    • 1 carrots, julienned or shredded
    • 2 green onions, chopped
    • 2 tablespoons sliced almonds
    • 2/3 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 degrees.Blend together all ingredients for dressing in a small bowl with an electric mixer.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 drizzled over it or on the side.

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