I haven't been to Applebee's in a very long time, but when I did go, this salad is what I would order. I found this recipe recently in a Taste of Home magazine. The recipe can be found online, here. I made it recently, and it is very good. I candied the almonds using the method from another salad recipe on here, which adds a little more crunch to the salad; but you could skip that step, and leave them, as is.
1. Cook the chicken according to package directions, and let cool. Cut the chicken into bite-sized pieces. You want the chicken nice and crispy.
2. In a large bowl, combine the romaine and coleslaw mixes and toss together well.
3. Prepare the dressing by whisking together all the ingredients together, until smooth.
4. To serve, dish the salad mixes into individual bowls, and top with the cut up chicken. Drizzle with the dressing, and sprinkle on the chow mein noodles and almonds.
Candied Almonds
2 tbsp granulated sugar1/4 cup sliced or slivered almonds
In a dry skillet, combine the sugar and almonds and turn burner onto medium to medium-low. Stir until the sugar is melted, and caramelizes and browns the almonds. Stir frequently. You want to have the burner on high enough that it will melt the sugar. Once it starts melting, the almonds will brown quickly, so keep a close eye on them. You may want to turn the burner down a little as they begin to caramelize. Place on a wax paper-lined plate and allow to cool. Break apart.
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