APPLEBEE’S ORIENTAL CHIKEN SALAD
Honey Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 C. mayonnaise
2 Tsp. Dijon Mustard
1/4 Tsp. sesame oil
For the Salad
1 C. milk
1 C. flour
1 C. cornflake crumbs
Salt and pepper
2 Chicken breasts
3 C. vegetable oil, for frying
6 C. chopped romaine lettuce
1 C. chopped red cabbage
1 C. chopped napa cabbage
2 Carrot, shredded
2 Green onion, chopped
1/2 Cucumber, chopped
2 Tbsp. slivered almonds
1 C. mandarin oranges packed in juice
HOW TO MAKE:
1-Blend together all ingredients for the dressing. Refrigerate until ready to use.
2-Preheat oil in a large saucepan over medium-high heat.
3-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.)
4-In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper.
5-Cut chicken breast into several long thin strips.
6-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.
7-Prepare the salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber.
8-Add chicken pieces on top and sprinkle with almonds.
9-Serve with the honey oriental dressing!
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