Applebee’s® Oriental Chicken Salad

Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds & crispy rice noodles tossed in light Oriental vinaigrette.

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.

Serves / Makes: 1
Prep-Time: 10 minutes
Cook-Time: 8 minutes
You Will Need;
For The Oriental Dressing
  1. 3 tablespoons, honey,
  2. 1 ½ tablespoons, rice wine vinegar,
  3. ¼ cup, mayonnaise,
  4. 1 teaspoon, grey Poupon Dijon mustard,
  5. ⅛teaspoon, sesame oil,
For The Salad
  1. 1, Egg
  2. ½ Cup, Milk
  3. ½ Cup, Flour
  4. ½ Cup, Corn Flake Crumbs
  5. 1 Teaspoon, Salt
  6. ¼ Teaspoon, White Ground Pepper
  7. 1, Boneless, Skinless Chicken Breast Half
  8. 2-4 Cups, Vegetable Oil, For Frying
  9. 3 Cups, Romaine Lettuce/Cos, Chopped
  10. 1 Cup, Red Cabbage
  11. 1 Cup, Napa Cabbage (see notes)
  12. ½ Medium, Carrot, Julienned or grated
  13. 1 Whole, Spring Onion / Scallion, Chopped
  14. 1 Tablespoon, Sliced Almonds
  15. 1/3 Cup, Crispy Noodles
  • Preheat the oil in deep fryer or deep pan over a medium heat. You want the temperature of the oil to be around 350 degrees.
  • Blend all ingredients for the dressing in a small bowl with an electric mixer. Put the dressing in refrigerator to chill while you prepare the salad.
  • In a small, shallow bowl beat the egg, add the milk, and mix well, in another bowl, combine flour with corn flake crumbs, salt, and pepper.
  • Cut the chicken breast into 4 or 5 long strips; Dip each strip of the chicken first into the egg mixture then into the flour mixture, coating each piece completely.
  • Fry each chicken finger for 5 minutes or until coating has turned a golden brown.
  • Prepare salad by tossing the chopped romaine/cos with the chopped red cabbage, Napa cabbage, and carrots, Sprinkle sliced green onion on top of the lettuce, Sprinkle almonds over the salad, then the crispy noodles.
  • 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.

Notes; Napa cabbage (Brassica Rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage.

Napa cabbage grows in a compact, elongated head; the crinkled oblong leaves are wrapped tightly in an upright cylinder. The leaves of this cabbage are light green, and the stalk area below the leaves is lighter still, a pale green approaching white.

The flavour of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.

Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavoured with ginger and chilli peppers to make Kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.

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