Description
This Oriental Chicken Salad recipe is an Applebee’s copycat that features crispy fried chicken strips atop a fresh mix of romaine, red and napa cabbage, shredded carrots, green onions, and cucumber. Tossed with a tangy and slightly sweet homemade dressing and garnished with slivered almonds, this salad delivers a perfect blend of crunchy textures and vibrant flavors ideal for a satisfying lunch or dinner.
Ingredients
Scale
Dressing
- 6 Tablespoons honey
- 3 Tablespoons rice wine vinegar
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/4 teaspoon sesame oil
Chicken Coating & Frying
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup corn flakes cereal, crushed into crumbs
- Salt and freshly ground black pepper, to taste
- 1 pound boneless skinless chicken breasts
- 3 cups vegetable or canola oil, for frying
Salad
- 6 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 cup chopped napa cabbage
- 2 carrots, shredded
- 2 green onions, chopped
- 1/2 cucumber, chopped
- 1/4 cup slivered almonds
Instructions
- Make Dressing: Combine honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil in a bowl. Whisk thoroughly until smooth. Refrigerate the dressing until ready to use; it can be made a few days in advance to enhance flavors.
- Heat Oil: Pour vegetable or canola oil into a deep pot and heat over medium heat until it reaches about 350°F. To test, carefully drop a small torn piece of bread into the oil—if it sizzles immediately, the oil is ready for frying.
- Coat Chicken: Beat the eggs and milk together in a small bowl. In another bowl, mix the all-purpose flour, crushed corn flakes, salt, and freshly ground black pepper. Cut the chicken breasts into several long, thin strips. Dip each strip first into the egg and milk mixture, then coat thoroughly with the flour and corn flake mixture.
- Fry Chicken: Carefully place the coated chicken strips into the hot oil. Fry for 3 to 4 minutes, or until the chicken is cooked through and the coating turns a dark golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble Salad: In a large salad bowl, combine chopped romaine lettuce, red cabbage, napa cabbage, shredded carrots, chopped green onions, and chopped cucumber. Arrange the fried chicken strips on top, then sprinkle with slivered almonds. Serve with the prepared dressing on the side or drizzled over the salad.
Notes
- The dressing can be prepared ahead and stored in the refrigerator for up to 3 days.
- Use fresh corn flakes for a crispier chicken coating.
- Ensure oil temperature is correct to avoid greasy or undercooked chicken; use a thermometer if possible.
- If preferred, almonds can be toasted lightly to enhance their flavor before adding to the salad.
- For a lower calorie version, bake the coated chicken strips at 400°F for 20 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Keywords: Oriental Chicken Salad, Applebee's Copycat, Fried Chicken Salad, Crunchy Chicken Salad, Asian Style Salad, Honey Mustard Dressing, Easy Chicken Salad
