Applebees Salad recipes
Applebee's Oriental Chicken Salad (Mock Recipe)
3 tablespoons honey
1 1/2 tablespoon rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
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
4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mien noodles
Preheat oil in deep fryer or deep pan over medium heat to 350F.
Blend together all ingredients for dressing in a small bowl with an
electric mixer. Chill.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
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
Fry each chicken finger for 5 minutes or until coating has darkened
Toss together the chopped romaine, chopped red cabbage, Napa cabbage,
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mien noodles.
Cut the chicken into small bite-size chunks. Place on top of greens.
Serve with salad dressing on the side
Applebees Salad recipes
Applebee's Steakhouse Salad (Mock Recipe)
1 (1 pound) sirloin steak
4 to 5 romaine lettuces leaves
3/4 pound chopped romaine lettuce
5 ounces Blue Cheese Vinaigrette Dressing
4 slices tomato
4 slices red onion rings
1/4 cup crumbled blue cheese
Begin grilling steak to desired doneness. Cook to an internal temperature
of 145 degrees F. Season if desired. While steak is cooking, wash romaine
heads in cold water in sink with 1/4-cup salt and 1/4 cup vinegar to
clean dirt and germs. Peel off outer leaves and place on bottom of large
oval plate or platter. Drain and refill sink with cold water, salt and
vinegar. Slice romaine lengthwise into 1 1/2-inch squares. Immerse in
sink to "shock" the lettuce and to keep it crisp. Drain in
colander. Toss 12 ounces of lettuce in large mixing bowl with blue cheese
vinaigrette dressing until coated. Place on top of romaine leaves. Slice
steak into 1/4-inch strips and place over salad. Shingle red onion rings
at the top and tomato slices at the bottom of the plate. Sprinkle crumble
blue cheese over salad and serve
Applebees Salad recipes
Applebee's Low-Fat Blackened Chicken Salad (Mock Recipe)
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Make dressing by combining ingredients in a small bowl. Mix well by
hand. Store in a covered container in the refrigerator until salad is
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Combine water, lime juice, soy sauce, and Worcestershire in a medium
bowl, and stir. Add the chicken breasts to the marinade, cover bowl
and keep in refrigerator for several hours. Overnight is even better.
Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if you've got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat. Combine the spices for the Cajun
spice blend in a small bowl. Sprinkle a teaspoon of the spice blend
over one side of each of the chicken breasts.
Cover the entire surface of the chicken with spice. Melt the butter
in the hot pan, then sear the chicken breasts for 2-3 minutes on the
side with the spices. While first side cooks, sprinkle another teaspoon
of spice over the top of each chicken breast, coating that side as you
did the other. Flip the chicken over, and sear for another 2-3 minutes.
The surface of the chicken will be coated with a charred, black layer
of flavor. This is exactly what you are shooting for. Finish the chicken
off on your barbecue grill. Grill each breast on both sides for 2-3
minutes, or until they are done.
While chicken is cooking prepare the salads by splitting the lettuce
into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses
together, then top the salad with the cheeses and hardboiled egg. Sprinkle
the diced tomato on each salad.
Slice the chicken breast, across each breast in 1/2-inch-thick slices.
Spread the chicken over the top of the salad and serve immediately with
dressing on the side.
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