GROUND CHICKEN SALAD RECIPE RECIPES

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APPLEBEE'S ORIENTAL CHICKEN SALAD COPYCAT RECIPE | TOP ...



Applebee's Oriental Chicken Salad Copycat Recipe | Top ... 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 SALAD | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken Salad | Chicken Recipes | Jamie Oliver Recipes image

The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad

Total Time 55 minutes

Yield 4

Number Of Ingredients 11

1.3 kg higher-welfare chicken
a few black peppercorns
a few bay leaves
2 teaspoons ground cumin seeds
1 handful of almonds
2 tablespoons fat-free natural yoghurt
3 tablespoons low-fat mayonnaise made with free-range eggs
2 lemons juice and zest of
1 cucumber peeled and diced
1 small bunch of fresh basil leaves picked and torn
4 big handfuls of mixed salad leaves

Steps:

    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
    2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.

Nutrition Facts : Calories 553 calories, FatContent 38.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 5.8 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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In spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
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APPLEBEE'S ORIENTAL CHICKEN SALAD COPYCAT RECIPE | TOP ...
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. 
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The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
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    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
    2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.
See details


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In spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 469 calories per serving
  • In a large skillet, cook beef over medium heat until no longer pink, crumbling meat; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat., In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.
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The fresh, nutty, slightly spicy homemade dressing transforms this simple chicken salad
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Total Time 55 minutes
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Calories 553 calories per serving
    1. To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves and bring to a gentle simmer. Poach for about 40 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan, remove the skin and shred the meat. Dry-fry the cumin and the almonds in a hot pan and leave to cool.
    2. To make the dressing, mix the yoghurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil. Mix well and serve.
See details


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In spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Lunch
Cuisine North America, Mexican
Calories 469 calories per serving
  • In a large skillet, cook beef over medium heat until no longer pink, crumbling meat; drain. Stir in the bean dip, chili powder, salt and tomato liquid. Remove from the heat., In a large bowl, combine the tomatoes, lettuce, cheese, onions and olives. Add beef mixture; toss to coat. Top with chips. Serve immediately.
See details


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Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Supper
Cuisine Indian
Calories 353 calories per serving
  • While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
See details


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Reviews 4.8
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Category main-dish
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
See details


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Reviews 4.5
Total Time 1 hours 20 minutes
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