Applebee's Oriental Chicken Salad
Servings: 1 · $10/serving · Active: 14 min · Total: 28 min · Difficulty: medium
saladchickencopycatrestaurant-copycatdinnerfried-chickenasian-inspired
Applebee's Oriental Chicken Salad
Notes
- Copycat recipe for Applebee's Oriental Chicken Salad.
- Original yield is 1 dinner-size salad; can be doubled or quadrupled.
- Contains fried chicken, cabbage, romaine, almonds, chow mein noodles, and a honey-Dijon sesame dressing.
- No cilantro, goat cheese, sardines, or mackerel detected.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 3 | tbsp | honey | Peanut butter/jelly/honey | no |
| 1 1/2 | tbsp | rice wine vinegar | Asian ingredients | no |
| 1/4 | cup | mayonnaise | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | tsp | Grey Poupon Dijon mustard | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/8 | tsp | sesame oil | Asian ingredients | no |
| 2 to 4 | cups | vegetable oil, for frying | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | large | egg | Dairy & Eggs | no |
| 1/2 | cup | milk | Dairy & Eggs | no |
| 1/2 | cup | flour | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | cup | corn flake crumbs | Snack nuts/cereals/granola | no |
| 1 | tsp | salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | tsp | ground black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | skinless chicken breast fillet | Meat & Seafood | no | |
| 3 | cups | chopped romaine lettuce | Produce | no |
| 1 | cup | chopped red cabbage | Produce | no |
| 1 | cup | chopped Napa cabbage | Produce | no |
| 1/2 | carrot, julienned or shredded | Produce | no | |
| 1 | green onion, chopped | Produce | no | |
| 1 | tbsp | sliced almonds | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | no |
| 1/3 | cup | crispy chow mein noodles | Asian ingredients | no |
Instructions
- Blend the dressing ingredients together in a small bowl with an electric mixer, then refrigerate while preparing the salad.
- Preheat oil in a deep fryer or deep pan over medium heat to about 350°F.
- In a small shallow bowl, beat the egg, add milk, and mix well.
- In another bowl, combine flour, corn flake crumbs, salt, and pepper.
- Cut chicken breast into 4 or 5 long strips. Dip each strip first into the egg mixture, then into the flour mixture, coating completely.
- Fry each chicken finger for about 5 minutes, or until the coating has darkened to brown.
- Toss romaine, red cabbage, Napa cabbage, and carrot together to prepare the salad base.
- Sprinkle green onion over the lettuce mixture.
- Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.
- Sprinkle toasted almonds over the salad, then add chow mein noodles.
- Cut fried chicken into bite-size chunks, place in a pile in the middle of the salad, and serve with dressing on the side.
Meal-prep notes
- Leftover quality: Best assembled fresh; cooked chicken and dressing can be prepped ahead separately.
- Reheating: Reheat chicken separately in an oven or air fryer to maintain crispness; do not reheat assembled salad.
- Good pairings: Soup, egg rolls, or a light fruit side.
- Prep ahead: Make dressing and chop vegetables up to 1 day ahead; store components separately.