Applebee’s is one of my favorite American chain restauarants. In high school my friend and I would share the appetizer platter, and I have ever sense been addicted to their Spinach and Artichoke Dip. There was an Applebee’s in Auburn and we would frequent the place. My entire day could be ruined by four little words, “I’m sorry, we’re out [of spinach dip].” I think I’m going to have to find another Applebee’s Copy Cat recipe for that soon… thinking about it is starting a craving… and the nearest Applebee’s to me is 20 miles away.
When Applebee’s introduced the 2 for $20 menu, I discovered the most delicious restaurant salad — their Oriental Chicken Salad. This blog post, despite the first paragraph, is to divulge a Copy Cat recipe. I baked the chicken in the oven, so it’s not a perfect replica, but it will do in a pinch!
Oriental Chicken Salad
Ingredients (serves 2):
- 1 1/2 hearts Romaine lettuce, chopped
- 1 C broccoli slaw
- 1/4 C sliced almonds
- 1/2 C Chow Mein noodles
- 1 large chicken breast (seriously, ours are giant)
- 1/2 C flour
- 1-2 eggs, beaten
- 1 1/2 C panko
- 3 tbsp honey
- 1 1/2 tbsp rice wine vinegar
- 1/4 C mayonnaise
- 1 tsp dijon mustard
- 1/8 tsp sesame oil
Steps
- Preheat oven to 375 degrees F.
- Slice chicken into strips, season with S+P. Dredge chicken in flour, coat in egg, and roll in panko. Place chicken on a greased baking sheet and cook for 25-30 minutes, until cooked through.
- Whisk together honey, vinegar, mayo, mustard, and sesame oil. Refrigerate until serving.
- Assemble salad, top with cooked chicken, toss with dressing.
*This recipe is modified from Amy at http://veryculinary.com/2013/06/19/applebees-asian-chicken-salad/*
Sew You Think You Can Cook 