DRESSING FOR SALAD WITH CHICKEN RECIPES

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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

Nutrition Facts : Calories 587 calories

CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES



Chicken Caesar salad | Jamie Oliver chicken salad recipes image

Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy

Total Time 25 minutes

Yield 2

Number Of Ingredients 15

1 lemon
15 g Parmesan cheese
2 anchovy fillets in oil
4 heaped tablespoons natural yoghurt
½ teaspoon English mustard
1 teaspoon Worcestershire sauce
white wine vinegar
extra virgin olive oil
1 small red onion
½ a small cauliflower (300g)
1 romaine lettuce
olive oil
1 sprig of fresh rosemary
2 x 120 g free-range skinless chicken breasts
1 thick slice of wholemeal bread

Steps:

    1. Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
    2. Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
    3. Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
    4. Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
    5. Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
    6. Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
    7. Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.

Nutrition Facts : Calories 418 calories, FatContent 17.5 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 43 g protein, CarbohydrateContent 22.3 g carbohydrate, SugarContent 12.5 g sugar, SodiumContent - g salt, FiberContent 6.1 g fibre

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