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. 

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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.

Orange Jello Salad

This is another recipe that is very old, coming from an old church cookbook. We used to make this frequently in my family, and it is very good. You can find similar recipes online. I can see this being made with other flavors of jello and sherbet, as well. You can add the mandarin oranges, or not. It's whatever your preference might be.

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2 (3-oz) packages orange jello
2 cups boiling water
1 pint orange sherbet, slightly softened
1 small can mandarin orange, drained
1 cup whipping cream, whipped (You could also use Cool Whip instead, if you want to lighten it up)

Dissolve the jello in the boiling water and as soon as the jello has dissolved, mix in the sherbet and chill until somewhat firm, but no too firm. Fold in the whipped cream and oranges and then chill until completely set. 

Strawberry Supreme Jello

This recipe comes from a very old cookbook. I haven't made it in years, but it is delicious.

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2 (3-oz) packages strawberry jello mix, divided
2 cups boiling water, divided
1 (10-oz) package frozen strawberries
1 1/2 cups vanilla ice cream, slightly softened

Dissolve 1 package jello in 1 cup boiling water and add the strawberries. Stir until thickened and pour into a pretty 5-cup glass bowl. Chill until almost set, but not completely firm.

Dissolve the 2nd package jello in the other cup of boiling water. Add the ice cream by spoonfuls, stirring until the ice cream has melted. Pour over jello mixture in bowl and then chill until firm. 

Mandarin Orange & Almond Salad

Printable Recipe

This is a very tasty salad. The caramelized almonds are really what make this so good. It is quick and easy. Just do not add the dressing until just before serving, otherwise it will become soggy.


Salad
1/2 head inceberg lettuce, or hearts of romaine (I used hearts of romaine)
1 tbsp chpd fresh parsley (I did not use)
2 green onions, thinly sliced
1 can (chilled) mandarin orange slices, drained

Combine the salad ingredients in a chilled bowl, cover and refrigerate until ready to serve.

Dressing
1/2 tsp salt
2 tbsp sugar
2 tbsp cider vinegar
1/4 cup vegetable or canola oil

Combine the dressing ingredients and set aside until ready to serve. Toss salad with the dressing and either top with the caramelized almonds or serve alongside.

Caramelized 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.

Smoked Turkey Salad with Strawberries

Printable Recipe

What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.
From eatbetteramerica.

Prep Time:20 min
Start to Finish:20 min
makes:8 servings

Creamy Honey Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup honey
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons ground mustard

Salad
1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
4 oz provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1/2 cup honey-roasted cashews
1 quart strawberries, cut in half (4 cups)
Salad greens, if desired
Strawberries, if desired

1. In large bowl, mix dressing ingredients until well blended.
2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional strawberries.

Nutritional Information
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg;
Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 18g); Protein 17g % Daily Value*: Vitamin A 6%;
Vitamin C 80%; Calcium 20%; Iron 8% Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat;
1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Fruits, 3 oz-equivalents Meat &
Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Oriental Salad

Printable Recipe


Salad
8 boneless, skinless, chicken breasts marinated in teriyaki sauce 4- 8 hours. ( I used 5 breasts – that was plenty)
1 lb pea pods (blanch for 30 seconds – dump into boiling water for 30 seconds just to ever so lightly cook to remove waxiness – turns brighter green.)
2 red peppers sliced
4 celery stacks cut diagonally
1 bunch green onion (cut)
½ cup sliced water chestnut (equals one can)
Small sliced mushrooms

When ready to serve, mix the sauce with above ingredients.

Sauce
2 clove garlic, minced
1 teaspoon powder sugar
1 cup sugar
½ cup soy sauce
1 cup vegetable oil and 2 Tablespoon sesame oil

Blend ingredients all but oil until caramelized; add oil when ready to serve. Shake ingredients in container and pour over salad and toss to coat. Let ingredients mingle together in refrigerator before serving.

Final Presentation
Arrange above ingredients over lettuce leafs that line your salad bowl than top with mandarin oranges followed by Chinese noodles.

Turkey Pasta Salad

Printable Recipe

D-Amico and Deirdre recipe
Serves 8 - 10

Salad
1 pound rotoni pasta
2 1⁄2 + cups cooked , cubed turkey breast
1 (3oz.) pkg. dried cherries
1 medium yellow onion, diced
4+ celery stalks, diced
1/2+ cup whole almonds

Cook pasta 10 minutes in boiling water. Drain. Rinse in cold water. Add all ingredients toss together.

Dressing
1⁄4 cup powder sugar
2 Tablespoon champagne vinegar
2 cups real mayo (16 oz jar)
2 Tablespoon poppyseeds
2 tsp. salt
1⁄2 tsp black pepper

Combine powdered sugar and vinegar, add the remaining ingredients and whisk together. Toss with pasta mixture. Chill.

This salad can be prepared a day a head.

Cabbage Salad

Printable Recipe


This is excellent salad. Wait to put it all together, until just before serving.

Salad
1 (1-lb) pkg coleslaw mix (found in the produce section, probably next to the bagged salads)
1 pkg Ramen chicken soup - reserve the seasoning packet for the dressing
2 tbsp sunflower seeds
1/2 cup slivered almonds, toasted *

Break up the Ramen noodles and combine with the sunflower seeds and toasted almonds in a plastic bag. Set aside.

*To toast the almonds, spread in a single layer on a cookie sheet. Bake 350 degrees for 5-8 minutes, or until golden brown. Once they start to brown, they will brown very quickly, so keep a close eye on them.

Dressing
1/2 cup vegetable oil
2 tbsp sugar
2 tbsp cider vinegar
seasoning packet from the soup mix

Combine well.

Just before serving, combine all of the ingredients into a large bowl. Toss to distribute the dressing evenly.

Fruit Salad

Printable Recipe

1 (3-oz) pkg instant vanilla pudding mix
1 cup milk
3/4 cup sour cream
1/3 cup frozen orange juice concentrate

3 apples, chpd (can leave peels on)
3 bananas, sliced
grapes
1 can Mandarin oranges, drained
1 can pineapple tidbits, drained

Mix the above until smooth, in a large bowl. Add fresh fruit. Store in the refrigerator.