APPLEBEE'S ORIENTAL CHICKEN SALAD Copycat
By Todd Wilbur
From grouprecipes.com
Makes 2 servings.
Oriental dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast half
2 cups vegetable oil (for frying)
Salad:
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
To prepare fryer: Preheat oil in deep fryer or deep pan over medium heat to 350 degrees.
To make dressing: In small bowl, combine honey, vinegar, mayonnaise, mustard and sesame oil. Mix together with electric mixer. Put in refrigerator to chill while preparing salad.
To cook chicken: In small, shallow bowl,
By Todd Wilbur
From grouprecipes.com
Makes 2 servings.
Oriental dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon sesame oil
Chicken:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast half
2 cups vegetable oil (for frying)
Salad:
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
To prepare fryer: Preheat oil in deep fryer or deep pan over medium heat to 350 degrees.
To make dressing: In small bowl, combine honey, vinegar, mayonnaise, mustard and sesame oil. Mix together with electric mixer. Put in refrigerator to chill while preparing salad.
To cook chicken: In small, shallow bowl,
beat egg. Add milk. Mix well. In another bowl, combine flour, cornflake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip into egg mixture, then into flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating is browned.
To prepare salad: In serving bowls, toss romaine, red cabbage, napa cabbage and carrots. Sprinkle with green onions. Sprinkle with almonds and chow mein noodles. Cut chicken into small bite-size chunks. Place chicken onto salad forming pile in middle. Serve with dressing drizzled on salad or on side.
To prepare salad: In serving bowls, toss romaine, red cabbage, napa cabbage and carrots. Sprinkle with green onions. Sprinkle with almonds and chow mein noodles. Cut chicken into small bite-size chunks. Place chicken onto salad forming pile in middle. Serve with dressing drizzled on salad or on side.
