IE 11 is not supported. For an optimal experience visit our site on another browser.

Applebee's-Style Make-Ahead Asian Chicken Salad

COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(23)
Asian chicken salad recipe inspired by Applebee's Oriental Chicken Salad
Casey Barber
COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(23)

Ingredients

Crispy Chicken Tenders
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup canola oil or vegetable oil, divided
  • Dressing
  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 tablespoon unseasoned rice vinegar (or soy sauce, if rice vinegar isn't available in your supermarket; use a low-sodium version as the flavor will be saltier and less tangy with soy sauce)
  • 2 tablespoons powdered sugar
  • 1/4 cup canola oil or vegetable oil
  • a splash of toasted sesame oil (optional)
  • Salad Components
  • 1 head romaine lettuce, rinsed and torn into bite-size pieces
  • 1 cup bagged coleslaw mix or 1 cup shredded cabbage
  • 1/2 cup crispy chow mein noodles
  • 1/4 cup sliced almonds
  • Chef notes

    This crispy Asian chicken salad, inspired by Applebee's Oriental Chicken Salad, is a great dinner or make-ahead lunch. 

    Preparation

    ADVANCE PREP — Up to 3 days ahead

    Casey Barber

    Make the chicken:

    1. Preheat the oven to 375˚F. Place a wire cooling rack on a rimmed baking sheet.
    2. Whisk the flour, salt and pepper together in a wide, shallow bowl. Whisk the egg and buttermilk together in a second shallow bowl.
    3. Dredge the chicken breasts in the flour, then dip to fully coat in the egg mixture. Return the chicken to the flour for a final coat, patting the flour on generously.
    4. Heat 2 tablespoons oil in a skillet over medium-high heat. Add the chicken breasts and cook until the coating is browned and crunchy, adding the remaining 2 tablespoons oil when you flip the chicken if needed.
    5. Transfer the chicken breasts to the baking sheet and bake for 15-20 minutes, until completely cooked through (a meat thermometer inserted into the thickest part of the chicken will register 165˚F).
    6. Cool to room temperature before slicing.

    Make the dressing:

    1. Whisk the lemon juice and soy sauce or vinegar together in a small bowl, then whisk in the sugar until dissolved.
    2. Briskly whisk in the oil(s) until the dressing thickens.
    Casey Barber

    ASSEMBLE AND SERVE

    For each serving of salad, toss a large handful of romaine with about 1/4 cup shredded coleslaw. Top with 2 tablespoons chow mein noodles and 1 tablespoon almonds, and 4-5 slices chicken (about half a chicken breast). Drizzle with dressing and serve.

     Want to get your salad ready the night before? Layer the chicken, then almonds, then slaw and romaine in a to-go container. Keep the chow mein noodles and dressing separate until ready to serve so they don't get soggy.