Easy Applebees Oriental Chicken Salad Recipe Secret
Applebees oriental chicken salad recipe: a delightful dish featuring crisp greens, juicy chicken, and a tangy dressing, perfect for a light yet satisfying meal.
Equipment
- Large skillet or deep fryer
- Mixing Bowls (various sizes)
- Whisk
- Cutting board
- Chef's knife
- Shallow dishes (for breading)
- Wire Rack
- Tongs or slotted spoon
- Deep-fry thermometer (optional, but recommended)
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 8 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup sliced green onions
- 1/2 cup toasted sliced almonds
- 1/2 cup crispy wonton strips
- 1/2 cup sesame ginger dressing (see dressing recipe below)
- Sesame Ginger Dressing Ingredients
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. In a shallow dish, combine the flour, salt, and pepper. In a separate dish, beat the eggs. In a third dish, place the panko breadcrumbs. Dredge each piece of chicken in the flour mixture, then dip it in the beaten eggs, and finally coat it with the panko breadcrumbs, ensuring each piece is fully coated.
- Step 2: Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (around 350F or 175C), carefully add the breaded chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
- Step 3: Make the Sesame Ginger Dressing: In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Whisk until all ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings as needed.
- Step 4: Assemble the Salad: In a large bowl, combine the mixed salad greens, shredded carrots, shredded red cabbage, and sliced green onions. Toss gently to combine.
- Step 5: Dress and Serve: Divide the salad mixture among four plates. Top each salad with the crispy fried chicken pieces, toasted sliced almonds, and crispy wonton strips. Drizzle generously with the sesame ginger dressing. Serve immediately. Optional Tips: For a lighter version, bake the breaded chicken instead of frying. Preheat the oven to 400F (200C), place the breaded chicken on a baking sheet, and bake for 15-20 minutes, or until cooked through and golden brown. Alternatively, grill the chicken for a smoky flavor. Adjust the dressing ingredients to suit individual taste preferences. Add a splash of lime juice for extra tang, or more honey for added sweetness.
Notes
Variations
The applebees oriental chicken salad recipe offers considerable room for adaptation. These modifications can cater to dietary needs, personal preferences, or regional ingredient availability.
- Ingredient Swaps: Grilled or baked tofu can replace the chicken for a vegetarian option. Quinoa or brown rice can substitute the salad greens for a heartier base. Honey-roasted peanuts or cashews offer an alternative to almonds. Rice noodles or chow mein noodles can replace wonton strips.
- Regional Twists: A Korean-inspired variation might incorporate kimchi and gochujang into the dressing. A Southeast Asian version could include chopped peanuts, fresh mint, and a lime-based dressing. A Southwestern adaptation could feature black beans, corn, and a chipotle-lime dressing.
- Dietary Adjustments: To reduce the fat content, bake the chicken instead of frying. Use a sugar substitute like stevia or erythritol in the dressing for a lower-sugar option. Gluten-free panko breadcrumbs and tamari (gluten-free soy sauce) can adapt the recipe for gluten-free diets.
Serving Suggestions
This dish is ideally suited for a light lunch or a refreshing dinner, especially during warmer months. Consider serving it as a main course or as a side dish at a potluck or barbecue. The salad can be plated individually or served family-style in a large bowl. Complementary pairings include a crisp white wine or a light iced tea. For a more substantial meal, serve with a side of steamed rice or spring rolls.
Storage Tips
For optimal freshness, store the components of the salad separately. The cooked chicken should be refrigerated in an airtight container for up to 3 days. The dressing can be stored in a sealed container in the refrigerator for up to 5 days. The mixed greens and vegetables should be stored in a separate airtight container in the refrigerator, ideally with a paper towel to absorb excess moisture. Avoid assembling the salad until just before serving to prevent the greens from becoming soggy. Once assembled, the salad is best consumed immediately. Leftovers, if any, should be discarded due to potential moisture absorption and loss of crispness.
Frequently Asked Questions
- Question 1: Can the chicken be prepared in advance?
The chicken can be cooked ahead of time and stored in the refrigerator. However, it is best reheated before adding to the salad to maintain crispness. - Question 2: Can the dressing be made ahead of time?
Yes, the dressing can be prepared several days in advance and stored in the refrigerator. Allow it to come to room temperature or shake well before using. - Question 3: Can I use pre-shredded cabbage and carrots?
Pre-shredded vegetables can be used as a time-saving shortcut. However, freshly shredded vegetables generally offer superior flavor and texture. - Question 4: What is the best way to prevent the salad from becoming soggy?
The best way to prevent a soggy salad is to store the components separately and assemble just before serving. Avoid adding the dressing until the last minute. - Question 5: Can I use a different type of oil for frying the chicken?
Yes, other high-heat oils such as canola oil, peanut oil, or grapeseed oil can be used as alternatives to vegetable oil.