CHICKEN SALAD RECIPE WITH ALMONDS RECIPES

APPLEBEE'S ORIENTAL CHICKEN SALAD - TOP SECRET RECIPES

Applebee's Oriental Chicken Salad - Top Secret Recipes image

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

Ingredients

Nutrition Facts : Calories 587 calories

CURRIED CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK

Curried Chicken Salad Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens

Number Of Ingredients 13

Ingredients

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

Steps:

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium

Nutrition Facts : Calories 325 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 85 milligrams, SodiumContent 322 milligrams, CarbohydrateContent 13 grams, FiberContent 2 grams, ProteinContent 37 grams, SugarContent 8 grams

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