Crunchy Asian Chicken Salad - Applebee's Copycat Recipe

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. 

Print

Base Salad Mixture

4 frozen breaded chicken tenders (about 8 oz) - I used Tyson crispy chicken breast strips

1 (14-oz) package hearts of romaine salad mix, or just romaine lettuce

1 (14-oz) package coleslaw mix

Dressing  

1/3 cup mayonnaise

3 tablespoons honey

2 tablespoons rice vinegar

1 1/2 teaspoons Dijon mustard

1/4 teaspoon sesame oil (I did not have any, so I left it out)

Sprinkle on Top

1/4 cup crispy chow mein noodles (may be called hard chow mein noodles)

1/3 cup sliced almonds, toasted (I candied - see recipe below)

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 sugar
1/4 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.