CHICKEN APPLE SALAD RECIPES
APPLEBEE'S ORIENTAL CHICKEN SALAD - TOP SECRET RECIPES
Menu Description: "Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles tossed in a light Oriental vinaigrette." Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, Top Secret Restaurant Recipes, but the dressing has been improved to more closely match the current dressing served at the restaurant. Want more Applebee's? See if I hacked your favorites here.
Provided by Todd Wilbur
Total Time 28 minutes0S
Prep Time 14 minutes0S
Cook Time 14 minutes0S
Number Of Ingredients 20
Nutrition Facts : Calories 587 calories
HIGH-PROTEIN CHICKEN SALAD | RECIPES | MYFITNESSPAL
If you have leftover rotisserie chicken or cooked chicken breast, make this high-protein chicken salad as an easy lunch option under 375 calories.
Provided by MyFitnessPal’s Recipes
Nutrition Facts : Calories
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ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
Take your chicken Caesar salad to the absolute next level by brining the chicken overnight in fresh apple juice, herbs and spices, adding loads of flavour, juiciness and caramelization. Roasting the croutons in the chicken juices creates the ultimate texture plus out-of-this-world tastiness. You’ve got to try this!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves. Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.
- Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed). Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.
- Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.
- Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or until the chicken is golden and cooked through, tossing the croutons occasionally. Leave the chicken to rest for 30 minutes before carving.
- Meanwhile, drain the anchovies (saving the oil) and halve lengthways, then arrange on a plate in a criss-cross fashion. Finely chop the parsley stalks (reserving the leaves), finely slice or chop the chillies, and scatter both over the anchovies.
- Drizzle over ½ a tablespoon each of the reserved anchovy oil and extra virgin olive oil, then finely grate over half the lemon zest and squeeze over half the juice. Leave to marinate.
- For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.
- Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuces, and place everything in a large bowl.
- Add half the croutons to the salad, pour over half the dressing and toss together, then use a speed-peeler to shave over a little Parmesan. Arrange the chicken and remaining croutons on a board, then serve it all up with the anchovies and extra dressing. Let everyone dig in.
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CHICKEN WALDORF SALAD - SKINNYTASTE
Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It's a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Salad
Cuisine American
Calories 236 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Salad
Cuisine American
Calories 236 kcal per serving
- Serve over baby greens.
See details
ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
Take your chicken Caesar salad to the absolute next level by brining the chicken overnight in fresh apple juice, herbs and spices, adding loads of flavour, juiciness and caramelization. Roasting the croutons in the chicken juices creates the ultimate texture plus out-of-this-world tastiness. You’ve got to try this!
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 502 calories per serving
- For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay leaves. Crumble in the dried chillies and bring to the boil, then turn the heat off, top up with 1 litre of cold water and leave to cool.
- Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed). Cover and refrigerate for at least 12 hours, then drain and pat dry with kitchen paper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Roughly tear the sourdough into big chunks, break up the garlic bulb, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin side up, with a large tray underneath to catch the juices.
- Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3.
- Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or until the chicken is golden and cooked through, tossing the croutons occasionally. Leave the chicken to rest for 30 minutes before carving.
- Meanwhile, drain the anchovies (saving the oil) and halve lengthways, then arrange on a plate in a criss-cross fashion. Finely chop the parsley stalks (reserving the leaves), finely slice or chop the chillies, and scatter both over the anchovies.
- Drizzle over ½ a tablespoon each of the reserved anchovy oil and extra virgin olive oil, then finely grate over half the lemon zest and squeeze over half the juice. Leave to marinate.
- For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, and whisk to combine. Squeeze in the lemon juice, add 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.
- Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuces, and place everything in a large bowl.
- Add half the croutons to the salad, pour over half the dressing and toss together, then use a speed-peeler to shave over a little Parmesan. Arrange the chicken and remaining croutons on a board, then serve it all up with the anchovies and extra dressing. Let everyone dig in.
See details
CHICKEN WALDORF SALAD - SKINNYTASTE
Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It's a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Salad
Cuisine American
Calories 236 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Salad
Cuisine American
Calories 236 kcal per serving
- Serve over baby greens.
See details
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