Copycat Applebee’s Oriental Salad

This Oriental Chicken Salad recipe offers all of the best Asian flavors in one ultimate summer side dish.

Copycat Applebee’s Oriental Salad
Ingredients
Dressing
  • 3 TB honey
  • 1½ TB rice wine vinegar
  • ¼ cup mayonnaise
  • 1 tsp Dijon Mustard
  • ⅛ tsp sesame oil
Salad:
  • 1 egg
  • 1 cup milk
  • 1 cup flour
  • 1 cup panko
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 chicken breasts
  • 3 cups vegetable oil, for frying
  • 3 cups chopped romaine lettuce
  • ½ cup chopped red cabbage
  • ½ cup chopped napa cabbage
  • 1 carrot, shredded
  • ¼ cup chopped cucumber
  • 3 TB sliced almonds
  • ¼ cup dry chow mein
Instructions
  1. Blend together all dressing ingredients and refrigerate until ready to serve.
  2. In a large saucepan preheat oil over medium-high heat.
  3. While that is warming up, cut your chicken breast into several long thin strips. Set aside.
  4. Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, cornflake crumbs, salt and pepper. Dip the strips in the egg mixture, and then into the flour, coating completely.
  5. When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite size pieces.
  6. To prepare your salad, combine the romaine, red cabbage, napa cabbage, carrots and cucumber. Add chopped chicken pieces and sprinkle with almonds and chow mein. Top with delicious honey oriental dressing and enjoy!

Source : allrecipes.Com

Baked Parmesan Sweet Potatoes
Ingredients: 3 cups chicken cooked and shredded 6 oz cream cheese softened 1 1/2 cups cheese 1/3 cup sour cream 1/2 cup salsa 1 1/2 cups baby spinach 12 6 inch corn tortillas vegetable or canola oil for frying Instructions: In a saucepan over medium heat, heat 12″ oil. Combine the chicken, cream cheese, sour cream, salsa, co-jack, and spinach in a large mixing basin. Season to taste with salt and pepper. Put a few tablespoons of the chicken/cream cheese mixture in the center of a tortilla and spread out after the oil is hot enough (place palm over the pan, above oil, to feel heat). Using tongs, roll up and place seam side down in oil. Cook until both sides are golden brown. Repeat with the remaining tortillas until they are all filled, rolled, and cooked. To drain, place on paper towels.

Cream Cheese and Chicken Taquitos