My mom and dad like to eat at Applebee’s mostly because they both like the Oriental Chicken Salad (I like it too). I think it’s their all-time favorite, and I’m not sure either of them have tried anything else on the menu. They liked it enough that they were inspired to come up with their own version of the dish. There are a few differences between the two dishes. Applebee’s fries the chicken, but my mom and dad bread the chicken strips in Panko bread crumbs and then bake it. The dressing is sweeter, and the salad contains more vegetables and almond slivers (I think Applebee’s salad also includes almond pieces). It’s a fairly quick recipe, and it’s a satisfy entrée by itself. It can be made ahead of time, and then assembled right before you’re ready to eat.
Toss the vegetables together (except for green onions) and divide into two plates. You could use a large serving platter and assemble a meal to be shared. Meanwhile, toast the almonds in a preheated oven until golden. Set aside.
Salt and pepper the chicken pieces, then coat the chicken pieces with the Panko bread crumbs. Place on a baking sheet and drizzle with oil. Bake at 375ºF for about 10-12 minutes, or until done.
Oriental Chicken Salad
- 6 tablespoons honey
- 3 teaspoons rice vinegar
- 2 tablespoons sweet white wine
- ½ cup mayonnaise
- 2 teaspoons grey poupon mustard
- ½ teaspoon sesame oil
- 2 cups romaine lettuce chopped
- 2 cups Napa cabbage chopped
- 1 cup red cabbage shredded
- 1 small carrot shredded
- 4 green onions chopped
- 2 tablespoons toasted slivered almonds
- ¼ cup chow mein noodles
- 1 tablespoon vegetable oil
- 1 skinless chicken breast cut into strips
- 1 cup Japanese style seasoned panko bread crumbs
- Salt and pepper to taste
Prepare the dressing by blending all the ingredients together with a wisk or mixer. Chill while you prepare the salad and chicken.
Chop the romaine and Napa cabbage. Shred the red cabbage and the carrot. Chop the green onions. Mix the romaine, Napa cabbage and red cabbage with the carrots.
Preheat the oven to 375°F. Put the almonds in a small oven proof pan and toast for about 8 minutes.
Put the Panko bread crumbs in a plastic bag. Salt and pepper the chicken pieces and add to the Panko bread crumbs. Toss to coat well. Place on a baking sheet and drizzle with the vegetable oil. Bake at 375°F for 10-12 minutes.
Place desired amount of lettuce mixture on plate. Add the green onions. Sprinkle the almonds and chow mein noodles over the salad. Cut the chicken into small pieces and place on the salad. Drizzle the dressing on the salad or serve in a bowl on the side.