2005
Applebee'sŪ Oriental Chicken Salad
Source: Rose Wave-
Restaurant Recipes*
Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 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 mien 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 mien 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.
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