Applebee's Oriental Chicken Salad
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- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup buttermilk
- 1 pound boneless, skinless chicken breasts
- 1/4 cup vegetable oil, divided
- 2 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons confectioners' sugar
- 1/4 cup vegetable oil
- Splash of toasted sesame oil (optional)
- 1 head romaine lettuce, rinsed and torn into bite-size pieces
- 1 cup bagged coleslaw mix or 1 cup shredded cabbage
- 1/2 cup crispy chow mein noodles
- 1/4 cup sliced almonds
- Chicken: Heat the oven to 375 degrees F. Place a
wire cooling rack on a rimmed baking sheet.
- Whisk the flour, salt and pepper together in a wide, shallow bowl.
Whisk the egg and buttermilk together in a second shallow bowl.
- Dredge the chicken breasts in the flour, then dip to fully coat in
the egg mixture. Return the chicken to the flour for a final coat,
patting the flour on generously.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add the
chicken breasts and cook until the coating is browned and crunchy,
adding the remaining 2 tablespoons oil if needed when you flip the
- Transfer the chicken breasts to the baking sheet and bake for 15-20
minutes, until completely cooked through (a meat thermometer inserted
into the thickest part of the chicken will register 165 degrees F).
- Cool to room temperature before slicing.
- Dressing: Whisk the lemon juice and rice vinegar
together in a small bowl, then whisk in the sugar until dissolved.
- Briskly whisk in the oil(s) until the dressing thickens.
- Salad: For each serving of salad, toss a large
handful of romaine with about 1/4 cup shredded coleslaw. Top with 2
tablespoons chow mein noodles and 1 tablespoon almonds, and 4-5 slices
chicken (about half a chicken breast). Drizzle with dressing and serve.
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