Applebee’s Oriental Chicken Salad Copycat
User Reviews
5
Applebee’s Oriental Chicken Salad Copycat
Description
The Applebee’s Oriental Chicken Salad Copycat recipe starts with boneless, skinless chicken breasts cut into thin strips, which are marinated in a buttermilk and egg mixture to tenderize and help the coating stick. The breading combines flour, panko breadcrumbs, and crushed cornflake crumbs, providing a golden and crispy crust when fried in hot vegetable oil. Cooking the chicken to golden brown ensures a satisfying crunch while maintaining juicy meat inside.
The salad base consists of chopped romaine lettuce, shredded carrots, and optional red cabbage, layered with sliced toasted almonds and crunchy chow mein noodles for textural contrast. The dressing blends mayonnaise, honey, rice vinegar, Dijon mustard, toasted sesame oil, and salt to yield a creamy, mildly sweet, and slightly tangy sauce that complements the fried chicken and vegetables.
This salad is served by topping the mixed greens and vegetables with the sliced fried chicken and drizzling the dressing over, offering a balanced combination of crisp vegetables, crunchy chicken, and a flavorful dressing suited as a light meal or appetizer.
Practical notes emphasize caramelizing almonds for extra flavor and maintaining hot oil for proper frying to achieve the crispy chicken texture. Letting the chicken rest on paper towels absorbs excess oil, preventing sogginess.
Ingredients
Dressing
- ½ cup mayonnaise
- 6 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon sesame oil toasted
- ¼ teaspoon salt
Chicken Strips
- 2 cups vegetable oil for frying
- 1 egg
- ¾ cup buttermilk
- ¾ cup flour
- ½ cup cornflake crumbs
- ½ cup panko bread crumbs
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 3 chicken breast boneless skinless
Salad
- 6 cups romaine lettuce chopped
- 1 cup red cabbage optional, chopped
- ¾ cup carrot julienned or shredded
- ½ cup almonds sliced
- 1 cup chow mein rice noodles
Instructions
Dressing
- Thoroughly mix dressing ingredients. Chill until ready to serve.
Chicken Strips
- Fill a deep frying pan with about 2 inches of oil. Heat to 350 degrees F. Prepare a rack or plate with a paper towel for draining fried chicken. Set aside. Whisk egg and buttermilk together in a small bowl. Set aside.
- Use a mallet or rolling pin to pound each chicken breast evenly to about a 1-inch thickness. This is easiest if you place each chicken breast between two sheets of waxed paper or plastic wrap before flattening. Slice each chicken breast lengthwise into 4 or 5 strips.
- Dredge each chicken strip in egg mixture, then dry crumb mixture. Place each strip in heated oil and fry for 6-7 minutes or until golden brown. Remove to rack or prepared plate.
- Remove to rack or prepared plate.
Salad
- Prepare salad by tossing romaine with red cabbage and carrots. Evenly distribute salad to 6 dinner plates.
- Slice the chicken strips diagonally into thirds, or leave them in strips. Top each salad with hot chicken strips.
- Garnish each salad with almonds and chow mein noodles. Serve with dressing on the side.
Notes
- Caramelizing almonds with sugar before adding them to the salad enhances their flavor and adds a sweet crunch.
- Use thin chicken strips or tenders to ensure they cook evenly and attain a crispy coating.
- The breadcrumb mixture of cornflake crumbs and panko creates a textured and golden crust on the chicken.
- Maintain the frying oil at 350°F and fry chicken strips a few at a time for 6-7 minutes until golden brown.
- Drain fried chicken strips on paper towels to remove excess oil for a crisp finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6dinner salads
Amount Per Serving
Calories 1088 kcal
% Daily Value*
| Calories | 1088kcal | 54% |
| Carbohydrates | 126g | 42% |
| Protein | 43g | 86% |
| Fat | 47g | 72% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 1514mg | 63% |
| Potassium | 1272mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 35g | 70% |
| Vitamin A | 7067IU | 141% |
| Vitamin C | 36mg | 40% |
| Calcium | 219mg | 22% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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