Applebee’s Oriental Chicken Salad is my FAVORITE and this copycat recipe is spot on!
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!
- 6 Tbsp honey
- 3 Tbsp rice wine vinegar
- 1/2 cup mayonnaise
- 2 tsp Dijon Mustard
- 1/4 tsp sesame oil
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1 cup cornflake crumbs
- salt and pepper
- 2 chicken breasts
- 3 cups vegetable oil , for frying
- 6 cups chopped romaine lettuce
- 1 cup chopped red cabbage
- 1 cup chopped napa cabbage
- 2 carrot , shredded
- 2 green onion , chopped
- 1/2 cucumber , chopped
- 2 Tbsp slivered almonds
Blend together all ingredients for the dressing. Refrigerate until ready to use.
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.)
In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper.
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.
Prepare the salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber.
Add chicken pieces on top and sprinkle with almonds. Serve with the honey oriental dressing!
Recipe from the Book Top Secret Restaurant Recipes, found here.
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