Restaurant Recipes

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

Ingredients

Chicken

  • 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

Dressing

  • 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)

Salad

  • 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

Instructions

  1. Heat the oven to 375 degrees F. Place a wire cooling rack on a rimmed baking sheet.

Chicken

  1. Whisk the flour, salt and pepper together in a wide, shallow bowl. Whisk the egg and buttermilk together in a second shallow bowl.
  2. 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.
  3. 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 chicken.
  4. 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).
  5. Cool to room temperature before slicing.

Dressing

  1. Whisk the lemon juice and rice vinegar together in a small bowl, then whisk in the sugar until dissolved.
  2. Briskly whisk in the oil(s) until the dressing thickens.

Salad

  1. 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 or 5 slices chicken (about half a chicken breast). Drizzle with dressing and serve.


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