Oriental Chicken Salad Cheshire Cat Recipes

CHINESE CHICKEN SALAD

Steps:

• Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld.
• Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4)
• Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately!

APPLEBEE'S ORIENTAL CHICKEN SALAD (COPYCAT)

Steps:

• Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.
• Combine all the salad ingredients, reserving the green onions. Cover and refrigerate.
• Heat the oil to 375 degrees F.
• Whisk the eggs and buttermilk together in a medium bowl. Using another medium shallow bowl, combine the crushed cornflakes, flour and salt.
• Dip the chicken strips into the egg mixture, then dredge in the cornflake mixture, coating all sides.
• Working in batches, fry the chicken strips until deep golden brown, about 7-8 minutes. Drain on paper towels and slice.
• Arrange the salad on the plates, top with some sliced chicken in the center, sprinkle with toasted almonds, chow mein noodles, green onions, and serve with the Asian dressing.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Prepare the dressing: In a small bowl or large measuring cup, combine the Greek yogurt, honey, vinegar, mustard, sesame oil, and salt. Taste and add more salt as desired. If the dressing is too thick for your liking, stir in 1 to 2 tablespoons milk, until the desired consistency is reached.
• In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately.

ORIENTAL CHICKEN SALAD - CHESHIRE CAT

Steps:

• Combine oil, sesame oil, rice vinegar, sugar, soysauce and ginger in a bowl.
• Break ramen noodles into small pieces. put in bowl with marinade and stir to evenly coat.
• cover and refrigerate overnight.
• Sprinkle chopped cooked chicken with garlic salt and paprika. Stir to evenly coat.
• In very large bowl, combine marinade, noodles, coated chicken, green cabbage, red cabbage and chopped green onions. Stir until evenly mixed. Fold in sliced almonds.
• Note: to toast nuts, spread on baking sheet and bake in 275 degree oven for 8 minutes or until brown. watch careffully.

COPY-CAT ORIENTAL CHICKEN SALAD

Steps:

• Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
• Preheat oil in deep fryer or deep pan over medium heat. The temp of the oil should be around 350 degrees F.
• 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 completely.
• Fry each chicken finger for 5 minutes or until coating has darkened to brown.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle green onion on top of the lettuce.
• Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
• Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
• Makes 1 dinner-size salad.

CHESHIRE CAT

Steps:

• Blend till smooth.