Applebee's Oriental Chicken Salad

Ingredients

• 3 tbsp honey (For the dressing)
• 1.5 tbsp rice wine vinegar (For the dressing)
• 0.25 cup mayonnaise (For the dressing)
• 1 tsp Grey Poupon Dijon mustard (For the dressing)
• 0.125 tsp sesame oil (For the dressing)
• 2 cup vegetable oil (Use 2 to 4 cups for frying)
• 1 large egg (For the egg wash)
• 0.5 cup milk (For the egg wash)
• 0.5 cup flour (For coating the chicken)
• 0.5 cup corn flake crumbs (For coating the chicken)
• 1 tsp salt (For the coating)
• 0.25 tsp ground black pepper (For the coating)
• 1 skinless chicken breast fillet (Cut into 4 or 5 long strips)
• 3 cup romaine lettuce (Chopped)
• 1 cup red cabbage (Chopped)
• 1 cup Napa cabbage (Chopped)
• 0.5 carrot (Julienned or shredded)
• 1 green onion (Chopped)
• 1 tbsp sliced almonds (Toast before adding)
• 0.333 cup crispy chow mein noodles (Approximately 1/3 cup)

Steps

1. 1

   Blend the honey, rice wine vinegar, mayonnaise, Dijon mustard, and sesame oil together in a small bowl with an electric mixer. Refrigerate the dressing to chill while preparing the salad.

2. 2

   Preheat the vegetable oil in a deep fryer or deep pan over medium heat to approximately 350°F (175°C).

3. 3

   In a small, shallow bowl, beat the egg. Add the milk and mix well.

4. 4

   In another bowl, combine the flour, corn flake crumbs, salt, and ground black pepper.

5. 5

   Cut the chicken breast into 4 or 5 long strips. Dip each strip first into the egg mixture, then into the flour mixture, coating every piece completely.

6. 6

   Fry each chicken finger for about 5 minutes, or until the coating has darkened to brown.

7. 7

   Prepare the salad by tossing the chopped romaine, red cabbage, Napa cabbage, and carrot together.

8. 8

   Sprinkle the chopped green onion over the lettuce mixture.

9. 9

   Toast the sliced almonds in a small skillet over medium heat for 3 to 4 minutes, or until lightly browned.

10. 10

    Sprinkle the toasted almonds over the salad, then add the crispy chow mein noodles.

11. 11

    Cut the fried chicken into small, bite-size chunks. Place the chicken in a pile in the middle of the salad and serve the chilled dressing on the side.

Notes

The recipe makes one dinner-size salad and can be doubled or quadrupled for additional servings. The structured data lists 2 to 4 cups of vegetable oil; nutrition is estimated using 2 cups, although much of the frying oil is not consumed.

Nutrition per serving

• main
• salad
• copycat
• American
• fried
• chicken
• dinner
• high-protein