Applebee's Oriental Chicken Salad Copycat
A crispy bed of greens and veggies topped with cornflake crusted chicken and a sweet oriental honey mustard dressing!
Servings: 4
Calories: 967kcal
Ingredients
Honey Oriental Dressing
- 6 Tablespoons honey
- 3 Tablespoons rice wine vinegar
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/4 teaspoon sesame oil
For the Salad
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup Corn Flakes cereal , crushed into crumbs
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts
- 3 cups oil (vegetable or canola), for frying
- 6 cups Romaine lettuces , chopped
- 1 cup red cabbage , chopped
- 1 cup napa cabbage , chopped
- 2 carrots , shredded
- 2 green onions , chopped
- 1/2 cucumber , chopped
- 2 Tablespoons slivered almonds
Instructions
- 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!
Notes
Recipe from the Book Top Secret Restaurant Recipes, found here.
Nutrition
Calories: 967kcal | Carbohydrates: 114g | Protein: 28g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 135mg | Sodium: 802mg | Potassium: 1038mg | Fiber: 7g | Sugar: 40g | Vitamin A: 13070IU | Vitamin C: 48.7mg | Calcium: 205mg | Iron: 20.8mg