Applebee’s was one of the first “Cool” restaurants we got in our little town, that we deemed worthy of our hard-earned babysitting dollars, so in High school we went there A LOT. Pretty sure I ordered this salad every time I went for the first 5 years they were in business, no joke! Then they raised the price and cut back the proportions…not cool Applebee’s, not cool.
Now, you can make Oriental Chicken Salad at home, and it tastes nearly identical to Applebee’s version, for a fraction of the price!
I found this recipe at Weekend Potluck, when my friend Mandy, from Mandy’s Recipe Box linked it up! Yay! Thanks, Mandy! :)
Adapted from Mandy’s Recipe Box
FOR THE DRESSING:
- 3 Tablespoons Honey
- 1-½ Tablespoon White Rice Wine Vinegar
- ¼ cups Mayonnaise
- 1 teaspoon Grey Poupon Mustard
- ⅛ teaspoons Sesame Oil
FOR THE SALAD:
- 4 pieces Crispy Chicken Strips, Cooked According To Package Directions
- 8 cups Lettuce
- 1-½ cup Coleslaw Cabbage Mix With Carrots
- 1 Tablespoon Sliced, Toasted Almonds (found Mine In The Salad Section)
- ½ cups Chow Mein Noodles
Make dressing first, so it has time to chill. Simply mix all listed ingredients together.
Bake the chicken strips according to the package directions. Remove and cool, then cut up the chicken.
Mix together some of each of the lettuce, and coleslaw mix. Top with cut up chicken, almonds & noodles.
Drizzle the dressing on top right before serving.