Applebee's Salad
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
578 kcal
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Course
Main Course, Salad
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Cuisine
American
Applebee's Salad
Description
This recipe replicates the Applebee's Salad by combining fresh, crunchy vegetables like chopped romaine, shredded red and napa cabbage, carrots, green onions, and cucumber. The key protein component is chicken breast cut into thin strips, coated first in an egg and milk wash, then in a seasoned mixture of all-purpose flour and crushed cornflakes seasoned with salt and pepper. The chicken is deep fried until the coating becomes a crispy, golden crust while the meat remains tender inside. A homemade honey and Dijon mustard-based dressing with mayonnaise, rice wine vinegar, sesame oil, and honey brings a balance of sweet, tangy, and creamy flavors that complement the textures in the salad. The fried chicken placed on top adds heartiness, making this more substantial than a simple vegetable salad.
This salad can be prepared with make-ahead dressing and pre-chopped vegetables for convenience. Variations include baking or grilling the chicken to reduce frying or marinating the chicken for additional flavor. Topped with slivered almonds for added crunch, this salad provides a satisfying mix of textures and tastes suitable for serving as a main course or a filling side dish.
Ingredients
Dressing:
- 6 Tablespoons honey
- 3 Tablespoons rice wine vinegar
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sesame oil
Salad:
- 2 large egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup corn flakes crushed into crumbs, cereal
- salt freshly ground
- black pepper freshly ground
- 1 pound chicken breast boneless skinless
- 3 cups neutral cooking oil vegetable or canola), for frying, generic cooking oil
- 6 cups romaine lettuce chopped
- 1 cup red cabbage chopped
- 1 cup Napa cabbage chopped
- 2 carrot shredded
- 2 green onions , chopped
- 1/2 cucumber , chopped
- 1/4 cup almonds slivered
Instructions
- Make dressing: Combine dressing ingredients in a bowl. Refrigerate until ready to use. (Dressing can be made a few days in advance).
- Heat oil: Preheat oil in a pot over medium heat. You want the oil at about 350 degrees F, (or test the oil by putting a small piece of torn bread into the pot and if the bread sizzles, it's ready.)
- Coat chicken: ChickenIn a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper. Cut chicken into several long thin strips. Dip the strips in the egg mixture, and then into the flour mixture, coating completely.
- Fry Chicken: Carefully add coated chicken to the hot oil and fry for 3-4 minutes or until cooked through and coating is dark golden brown.
- Assemble Salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber. Add chicken on top and then add almonds. Serve with dressing!
Notes
- Chop all the vegetables and prepare the dressing in advance to save time before serving.
- For a healthier alternative, bake the chicken strips at 425°F for 15 minutes instead of frying.
- Marinate the chicken separately for an Oriental-style variation of the salad.
- Ensure oil temperature is about 350°F before frying for crispy coating and thorough cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 175mg | 58% |
| Sodium | 547mg | 23% |
| Potassium | 1182mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 36g | 72% |
| Vitamin A | 12135IU | 243% |
| Vitamin C | 39mg | 43% |
| Calcium | 213mg | 21% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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