Applebees Oriental Chicken Salad Food

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Prepare the dressing: In a small bowl or large measuring cup, combine the Greek yogurt, honey, vinegar, mustard, sesame oil, and salt. Taste and add more salt as desired. If the dressing is too thick for your liking, stir in 1 to 2 tablespoons milk, until the desired consistency is reached.
• In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately.

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!

APPLEBEE'S ORIENTAL DRESSING

Steps:

• Mix ‘em up.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
• Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
• Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!

APPLEBEE'S ORIENTAL CHICKEN SALAD DRESSING

Steps:

• Mix mayonaisse, sugar and vinegar.
• Cover with plastic wrap and chill for at least two hours.
• Combine bottle of Girard's Dressing into bowl with mayonaisse, sugar and vinegar.
• Pour half back into Girard's bottle and the other half in another empty bottle.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• To make the dressing, place honey, vinegar, mayonnaise, and mustard in a blender and puree for 30 seconds.
• For the salad, cut lettuce and cabbage into thin strips with a pair of kitchen scissors. Toss with green onions, almonds, chow mein noodles, and chicken.
• Coat the ingredients evenly with the dressing. Enjoy!

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.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
• Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
• In a small, shallow bowl beat egg, add milk, and mix well.
• In another bowl, combine flour with corn flake crumbs, salt and pepper.
• Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
• Fry each chicken finger for 5 minutes or until coating has darkened to brown.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
• Sprinkle sliced green onion on top of the lettuce.
• Sprinkle almonds over the salad, then the chow mein noodles.
• Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.