APPLEBEE'S ORIENTAL CHICKEN SALAD Copycat

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,

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.​

 

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