APPLEBEE’S ASIAN CHICKEN SALAD

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APPLEBEE'S ASIAN CHICKEN SALAD

APPLEBEE’S ASIAN CHICKEN SALAD

Ingredients

Asian Dressing:

  • 1 cup mayonnaise
  • ½ cup honey
  • ⅓ Cup Chinese rice vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons quality toasted sesame oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Salad

  • 2 to 4 cups vegetable oil (for frying)
  • 2 egg
  • 1/2 cup buttermilk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 skinless chicken breast fillet
  • 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 crispy chow Mein noodles

Directions

Asian Dressing

  1. Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.

Chicken

  1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.
  2. In a small, shallow bowl beat egg, add buttermilk, and mix well.
  3. In another bowl, combine flour with corn flake crumbs, salt and pepper.
  4. 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.
  5. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Salad

  1. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
  2. Sprinkle green onion on top of the lettuce.
  3. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
  4. Sprinkle toasted almonds over the salad, then add the chow Mein noodles.
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