Applebee’s Oriental Chicken Salad (copycat)

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Applebee's Oriental Chicken Salad copycat recipe from TastesBetterFromScratch.com

I just have to say right off the bat that this Oriental Chicken Salad is one of my all time favorites — it’s just plain AMAZING!  I honestly like it even better than the salad from Applebee’s because it’s fresher and tastier made from scratch! The dressing is a honey mustard oriental sauce that’s out of this world–and SO easy. It’s made with crisp cabbage and lots of other yummy and colorful veggies that give it an awesome crunch. And it has the yummiest cornflake crusted, juicy, crispy chicken on top! Put all of those things together and you’ve got one killer salad!

Applebee's Oriental Chicken Salad copycat recipe from TastesBetterFromScratch.com

In this recipe, the chicken is coated in cornflakes and then fried. If you’d rather make a healthier version, check out this recipe from my blog for an easy baked cornflake crusted chicken recipe.

Applebee's Oriental Chicken Salad copycat recipe from TastesBetterFromScratch.com

 

Applebee's Oriental Chicken Salad Copycat
Serves 2
A crispy bed of greens and veggies topped with cornflake crusted chicken and a sweet oriental honey mustard dressing!
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Honey Oriental Dressing
  1. 3 Tbsp honey
  2. 1 1/2 Tbsp rice wine vinegar
  3. 1/4 cup mayonnaise
  4. 1 tsp Dijon Mustard
  5. 1/8 tsp sesame oil
For the Salad
  1. 1 egg
  2. 1/2 cup milk
  3. 1/2 cup flour
  4. 1/2 cup cornflake crumbs
  5. 1 tsp salt
  6. 1/4 tsp pepper
  7. 1 chicken breast
  8. 3 cups vegetable oil, for frying
  9. 3 cups chopped romaine lettuce
  10. 1/2 cup chopped red cabbage
  11. 1/2 cup chopped napa cabbage
  12. 1 carrot, shredded
  13. 1 green onion, chopped
  14. 1/4 cup chopped cucumber
  15. 1 Tbsp sliced almonds
Instructions
  1. Blend together all ingredients for the dressing. Refrigerate until ready to use.
  2. Preheat oil in a large saucepan over medium-high 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, if it just floats there, it's not.)
  3. In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper.
  4. 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.
  5. Prepare the salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber.
  6. Add chicken pieces on top and sprinkle with almonds. Serve with the honey oriental dressing!
Tastes Better From Scratch http://tastesbetterfromscratch.com/

 Check out some of my other favorite salads:

ChickenCaesarPastaSalad  chxspinsalad Taco Salad

Chicken Caesar Pasta Salad | Teriyaki Spinach Chicken Bowtie Salad | Baked Taco Salad Bowls

 

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