applebee's oriental chicken salad oriental dressing

Categories
Chicken
Salads copy
Yield
1 Serving
MeasureIngredient
3 tablespoons Honey
1½ tablespoon White vinegar
4 teaspoons Mayonnaise
1 tablespoon Dijon mustard
⅛ teaspoon Sesame oil
Egg
½ cup Milk
½ cup Flour
½ cup Corn flake crumbs
1 teaspoon Salt
¼ teaspoon Pepper
Chicken breast half
  Boneless, skinless
2 cups Vegetable oil (for frying)
3 cups Chopped romaine lettuce
1 cup Red cabbage
1 cup Napa cabbage
½  Carrot, julienned
  Boneless, skinless
Green onion, chopped
1 tablespoon Sliced almonds
⅓ cup Chow mein noodles

DRESSING

SALAD

Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds & crispy rice noodles tossed in a light Oriental vinaigrette. This Oriental Chicken salad, which is considered one of the restaurant's signature items.

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 dressing in a small bowlwith an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, saltand 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 piece 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. Makes 1 dinner-size salad.

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