Email to Cilla      

AppleBee’s Oriental Chicken Salad

Source of Recipe

internet


Recipe Introduction

“This salad with crunchy chicken fingers, toasted almonds & crispy rice noodles is considered one of the restaurant's signature items. The recipe makes one dinner-size salad.”

List of Ingredients

Oriental Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles


Recipe

1. Preheat the 2-4 cups of vegetable oil in a deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

2. Blend together the first 5 ingredients for the dressing in a small bowl. Mix with an electric mixer until well blended. Put dressing in the refrigerator and keep covered until salad is ready.

3. In a small, shallow bowl beat the egg. Add the milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

6. Fry each chicken finger in the preheated oil for 5 minutes or until the coating has darkens to brown.

7. Prepare the salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

8. Sprinkle sliced green onion on top of the lettuce.

9. Sprinkle almonds over the salad, then the chow mein noodles.

10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad in a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.