5 from 12 votes
Applebee's Oriental Fried Chicken Salad
Applebee's Oriental Fried Chicken Salad features crispy fried chicken strips on a bed of chopped romaine, red cabbage, shredded carrots, green onions, and crunchy chow mein noodles. The salad is dressed with a creamy Oriental dressing made from honey, rice vinegar, mayonnaise, Dijon mustard, and sesame oil. The chicken is breaded with flour, egg, and panko and fried until golden brown, then diced. The mixture of crunchy textures and the sweet-tangy dressing make it a flavorful, filling salad option.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
Calories:
654 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 654
% 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.