Monday, August 18, 2014

Copycat Applebee's Oriental Chicken Salad

We've enjoyed this salad a couple of times this summer.  I love how light and refreshing it is. The dressing is so good!  I used cabbage from our garden, so I used green cabbage for all the cabbage in the salad.  This made enough for us to eat for 2 meals, but there were no complaints here.



Recipe adapted from: Tastes Better from Scratch

Honey Oriental Dressing

6 Tbsp honey
3 Tbsp rice wine vinegar
1/2 cup mayonnaise
2 tsp Dijon Mustard
1/4 tsp sesame oil
For the Chicken

1 egg
1 cup milk
1 cup flour
1 cup cornflake crumbs
1 tsp salt
1/2 tsp pepper
2 chicken breasts
oil, for frying
For the Salad

4 cups chopped romaine lettuce
1/2 cup chopped red cabbage
1/2 cup chopped napa cabbage
2 carrot, shredded
2 green onion, chopped
2 Tbsp sliced almonds
Blend together all ingredients for the dressing. Refrigerate until ready to use.
Prepare the salad: Combine the romaine, red cabbage, napa cabbage, carrots, and green onions.

Preheat oil for frying.  In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper.
Cut chicken breast into several long thin strips. Dip the strips in the egg mixture, and then into the flour mixture, coating completely. Add chicken strips to the hot oil and fry for 3-4 minutes or until cooked through and coating is dark golden brown.
Add chicken pieces on top of salad and sprinkle with almonds. Serve with the honey oriental dressing. 

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