Applebee's Oriental Fried Chicken Salad
User Reviews
5
Applebee's Oriental Fried Chicken Salad
Description
The Applebee's Oriental Fried Chicken Salad combines a variety of fresh vegetables with crunchy fried chicken pieces and crispy chow mein noodles. The chicken strips are prepared by dredging in a seasoned flour mixture, then dipped in egg wash and coated with panko bread crumbs before frying in peanut oil to a golden, crispy finish. Chopped romaine lettuce, red cabbage, shredded carrot, sliced almonds, and green onions are tossed together and topped with diced fried chicken. The salad is dressed in a creamy Oriental dressing balancing honey's sweetness with the tang of rice vinegar and a hint of sesame oil, contributing to a harmonious flavor profile.
The contrast between the crunchy fried chicken, crisp vegetables, and crunchy noodles creates a satisfying texture, while the dressing adds a mild tang and creaminess that ties the salad components together. This salad serves well as a hearty lunch or light dinner and presents multiple textures and flavors in a single dish.
To maintain the chicken's crispiness, it is recommended to dress only the portion intended to be eaten immediately. Preparing the chicken with the three-step breading technique (flour, egg, and panko) and allowing it to rest before frying helps achieve the signature crunch characteristic of this dish. Using pre-cooked frozen chicken tenders can save time, but homemade breaded chicken tenders better replicate the original texture and flavor.
Ingredients
Oriental Dressing
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sesame oil
- 1 pinch salt
Fried Chicken Tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup milk
- 1 cup panko bread crumbs plain
- 3 cups peanut oil for frying
- 2 chicken breast cut into long strips, boneless skinless
Salad
- 3 romaine lettuce chopped, hearts
- 1/2 cup red cabbage chopped
- 1 cup carrot shredded
- 3 tablespoons almonds sliced
- 2 green onions chopped
- 5 ounces Chow Mein noodles
Instructions
- Place all the dressing ingredients in a small bowl and mix well. Refrigerate in a covered container until ready to serve.
- Set up a dredging station for the fried chicken: In a small bowl, mix the flour, salt, pepper, and garlic powder. In a separate small bowl, beat the egg and milk until fully combined. Place the panko bread crumbs in a third shallow bowl.
- In a heavy-duty pot, heat the peanut oil to 350°F over medium heat.
- Working one at a time, dredge each chicken strip in the flour mixture, coating evenly. Dunk the chicken strip into the egg mixture, coating completely. Then coat the chicken strip with the bread crumbs. Repeat for all the chicken strips.
- Fry the breaded chicken strips in the peanut oil, flipping halfway through the cooking process, until each side is golden brown. Remove from the oil and allow the chicken strips to drain on a few paper towels. When they have cooled, dice them into bite-sized pieces.
- In a large mixing bowl, combine all the ingredients for the salad. Top with the breaded chicken and dressing. You may toss before serving or allow each serving to be tossed individually.
Notes
- Dress only the salad portion you plan to eat right away to keep the fried chicken crunchy.
- The three-step breading with rest time is key to achieving the crunchy texture.
- Pre-cooked frozen chicken tenders can be used to save time, but homemade fried chicken tenders offer better flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Calories | 654kcal | 33% |
| Carbohydrates | 83g | 28% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 87mg | 29% |
| Sodium | 1152mg | 48% |
| Potassium | 764mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 13049IU | 261% |
| Vitamin C | 14mg | 16% |
| Calcium | 152mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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