ORIENTAL SALAD INGREDIENTS 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
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES RECI…
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
Nutrition Facts : Calories 636.1, FatContent 51.8, SaturatedFatContent 6.6, CholesterolContent 39.2, SodiumContent 839.5, CarbohydrateContent 25.9, FiberContent 7.7, SugarContent 15.8, ProteinContent 22.2
More about "oriental salad ingredients recipes"
ORIENTAL RAMEN COLE SLAW SALAD RECIPE - FOOD.COM
This is an excellent recipe I got from my grandmother who has been making this for years. It's always a hit, especially at potlucks. Even my husband likes it and he isnt a cole slaw eater! Instead of sunflower seeds cashews can be added as a variation.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 320 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 320 per serving
- Enjoy!
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CRISPY BEEF SALAD RECIPE | JAMIE OLIVER RECIPES
Delicious salads are all about being inventive with your combos, and I’m a real fan of mixing up the textures to create the perfect balance of crunch, lightness and excitement. Mixing and matching the way you chop your ingredients, or spending a bit of time and care to finely slice or speed-peel some elements of your salad is only ever going to be a good thing, and can often be the difference between an average and a fantastic salad. Beef is packed with zinc, which means it’s great for helping you to get the goodness out of the food you eat – bonus!
From jamieoliver.com
Total Time 25 minutes
Calories 634 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 634 calories per serving
- Tip the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes, stirring occasionally. Pick the herb leaves and add the stalks to the noodles.
- When the noodles are tender, discard the herb stalks and drain in a sieve. Refresh under cold water, then toss in a little extra virgin olive oil.
- Peel and finely slice the garlic, peel and finely chop the ginger, and deseed and finely slice the chilli. Trim and finely chop the spring onions.
- Scrub, trim, then speed-peel the carrot into long ribbons. Halve the cucumber lengthways, scoop out the seeds and finely slice into half moons.
- Trim and separate the gem lettuce leaves, then divide between your plates.
- Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the beef, then stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as you go. Add the garlic and half the ginger for the last few minutes.
- Mix the soy sauce, 2 tablespoons of extra virgin olive oil and half the lime juice together to make a dressing.
- Tip the noodles into a large bowl, then toss together with the carrot, cucumber, remaining ginger, most of the spring onion and two-thirds of the dressing, and drop in little piles onto the lettuce leaves.
- When the beef is crispy, add the sesame seeds and honey and cook for 1 minute, then scatter over the plates.
- Tear up the herb leaves, then sprinkle over the salad along with the remaining spring onion and the sliced chilli. Drizzle over the remaining dressing and serve with lime wedges for squeezing over.
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CRUNCHY ASIAN CHICKEN SALAD RECIPE: HOW TO MAKE IT
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results—and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. —Mandy Bird, Holbrook, Idaho
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 419 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 419 calories per serving
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among 4 plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
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CRISPY BEEF SALAD RECIPE | JAMIE OLIVER RECIPES
Delicious salads are all about being inventive with your combos, and I’m a real fan of mixing up the textures to create the perfect balance of crunch, lightness and excitement. Mixing and matching the way you chop your ingredients, or spending a bit of time and care to finely slice or speed-peel some elements of your salad is only ever going to be a good thing, and can often be the difference between an average and a fantastic salad. Beef is packed with zinc, which means it’s great for helping you to get the goodness out of the food you eat – bonus!
From jamieoliver.com
Total Time 25 minutes
Calories 634 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 634 calories per serving
- Tip the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes, stirring occasionally. Pick the herb leaves and add the stalks to the noodles.
- When the noodles are tender, discard the herb stalks and drain in a sieve. Refresh under cold water, then toss in a little extra virgin olive oil.
- Peel and finely slice the garlic, peel and finely chop the ginger, and deseed and finely slice the chilli. Trim and finely chop the spring onions.
- Scrub, trim, then speed-peel the carrot into long ribbons. Halve the cucumber lengthways, scoop out the seeds and finely slice into half moons.
- Trim and separate the gem lettuce leaves, then divide between your plates.
- Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the beef, then stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as you go. Add the garlic and half the ginger for the last few minutes.
- Mix the soy sauce, 2 tablespoons of extra virgin olive oil and half the lime juice together to make a dressing.
- Tip the noodles into a large bowl, then toss together with the carrot, cucumber, remaining ginger, most of the spring onion and two-thirds of the dressing, and drop in little piles onto the lettuce leaves.
- When the beef is crispy, add the sesame seeds and honey and cook for 1 minute, then scatter over the plates.
- Tear up the herb leaves, then sprinkle over the salad along with the remaining spring onion and the sliced chilli. Drizzle over the remaining dressing and serve with lime wedges for squeezing over.
See details
CRUNCHY ASIAN CHICKEN SALAD RECIPE: HOW TO MAKE IT
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results—and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. —Mandy Bird, Holbrook, Idaho
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 419 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Lunch
Calories 419 calories per serving
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among 4 plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
See details
EASY ASIAN CABBAGE SALAD RECIPE - BETTYCROCKER.COM
Use your noodle! Let convenience products like coleslaw mix, ramen noodles and bottled dressing do the work for you.
From bettycrocker.com
Reviews 5
Total Time 20 minutes
Cuisine Asian
Calories 170 per serving
From bettycrocker.com
Reviews 5
Total Time 20 minutes
Cuisine Asian
Calories 170 per serving
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