Applebee's® Oriental Chicken Salad

Applebee's 60-item menu is revised twice a year.

That means about 40 percent of the entire menu

changes on a regular basis. The other 60 percent

are items that are found on menus in all of the

Applebee's restaurants, and seldom ever change.

One item that has been on the menu for some time

now is this Oriental Chicken salad, which is

considered one of the restaurant's signature

items. The recipe makes one dinner-size salad

and can be easily doubled or quadrupled for

additional servings. This recipe comes from

the third book, "Top Secret Restaurant Recipes,"

but the dressing has been improved to more closely

match the current dressing served at the restaurant.





Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice winevinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil



Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles



1. Preheat oil in deep fryer or deep pan over medium heat.

You want the temperature of the oil to be around 350 degrees.

2. Blend together all ingredients for dressing in a small

bowl with an electric mixer. Put dressing in refrigerator

to chill while you prepare the salad.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt

and pepper.

5. 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.

6. Fry each chicken finger for 5 minutes or until coating has

darkened to brown.

7. Prepare salad by tossing the chopped romaine with the chopped

red cabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the

chicken onto the salad forming a pile in the middle. Serve

with salad dressing on the side.

Makes 1 dinner-size salad.