Apple Walnut Chicken Salad Applebees Copycat Food

APPLEBEE'S SALAD

Steps:

• Make dressing: Combine dressing ingredients in a bowl. Refrigerate until ready to use. (Dressing can be made a few days in advance).
• Heat oil: Preheat oil in a pot over medium heat. You want the oil at about 350 degrees F, (or test the oil by putting a small piece of torn bread into the pot and if the bread sizzles, it's ready.)
• Coat chicken: ChickenIn a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper. Cut chicken into several long thin strips. Dip the strips in the egg mixture, and then into the flour mixture, coating completely.
• Fry Chicken: Carefully add coated chicken to the hot oil and fry for 3-4 minutes or until cooked through and coating is dark golden brown.
• Assemble Salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber. Add chicken on top and then add almonds. Serve with dressing!

APPLE WALNUT CHICKEN SALAD

Steps:

• Combine all creamy dressing ingredients into a small mixing bowl. Stir with a wire whisk until combined, creamy, and smooth. Set aside.
• In a large mixing bowl, add the chicken, apple, walnuts, green onion, and celery. Pour the creamy dressing over it and mix well until everything is combined and coated in the dressing.
• This chicken salad can be served right away, but for best results and flavor let it refrigerate for 1-2 hours before serving.Serve chicken salad inside croissants with green leaf lettuce. You can also serve inside sandwich bread or rolls.
• Leftovers keep well, in an air-tight container, in the fridge for 3-4 days. Thanks to the acid in the dressing, the apples actually don't brown!

APPLE WALNUT CHICKEN SALAD

Steps:

• In a medium bowl, gently stir together chicken, celery, apple, walnuts, and raisins.
• Pour the dressing over the mixture and toss gently to coat.
• Serve on a bed of Bibb lettuce.

CHICKEN SALAD WITH APPLES & WALNUTS

Steps:

• Stir together prepared chicken, mayo, celery, onion, apples, nuts and pepper.
• It looks great if you serve it in an orange peel and it is easy to clean up!

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Dressing:.
• Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
• Marinade:.
• Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
• When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
• Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
• Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
• Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
• While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
• Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
• Recipe created by Todd Wilbur www.TopSecretRecipes.com.

SANTA FE CHICKEN SALAD (APPLEBEE'S)

Steps:

• Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
• Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
• Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
• While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
• Prepare Garnishes.
• Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
• Cut chicken into strips and place on top of greens. Add Garnishes to plate.

APPLEBEE'S LOW -FAT ASIAN CHICKEN SALAD

Steps:

• Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
• Prepare dressing by combining all ingredients in a small saucepan over medium heat.
• Bring mixture to a boil while stirring often with a whisk.
• Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
• When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
• Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
• Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
• When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
• Top salad with chicken and add rest of carrots to the center of each salad.