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Applebee's Oriental Chicken Salad

Oriental Dressing

3 eetlepels honing

1 1/2 eetlepels rijstwijnazijn

1/4 cup mayonaise

1 teaspoon Grey Poupon Dijon mosterd

1/8 teaspoon sesamolie


1 ei

1/2 cup melk

1/2 cup meel

1/2 cup maïsvlokken, gekneusd

1 teaspoon zout

1/4 teaspoon peper

½ kipfilet

2-4 cups vegetable olie (for frying)

3 cups gehakte Romeinse sla

1 cup rode kool

1 cup Napa kool

1/2 wortel, julienned or shredded

1 green ui, chopped

1 eetlepel in plakjes amandelen

1/3 cup chow mein noedels
  • Omschrijving recept: Salades; Kipgerechten; Oosters
  • Bron: Applebee's


Menu Description: "Crisp Oriental greens topped with chunks of crunchy Kip Fingers, toasted almonds & crispy rijst 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 Kip 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.

Preheat olie in deep fryer or deep pan over medium heat. You want the temperature of the olie to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add melk, and mix well. In another bowl, combine meel with maïs flake crumbs, zout and peper.

Cut kip breast into 4 or 5 long strips. Dip each strip of kip first into egg mixture then into the meel mixture, coating each piece completely.

Fry each kip finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped rode kool, Napa kool, and worteltjes.

Sprinkle in plakjes green ui on top of the lettuce. Sprinkle amandelen over the salad, then the chow mein noedels.

Cut the kip into small bite-size chunks. Place the kip onto the salad forming a pile in the middle. Serve with salad dressing on the side.