Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients. That means about 40 percent of the entire menu changes on a regular basis. I ordered my chicken crispy and my dressing on the side.

Copycat version of the popular restaurant's version of this Asian-inspired salad. Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. - Barbara, Spokane. Serve immediately. In a small bowl, mix together the eggs and milk until well combined.

Dear Merri Lou: Recently, I had the pleasure of experiencing Applebee’s great Oriental Chicken Salad. The right amount of heat is necessary for a crispy brown crust! Honestly, it is fairly easy…just takes a bit of time to do the “prep” work. I had to leave the sesame out once and there is little difference in the taste, so if you're out of this don't panic. As many letters as possible will be answered in this column; sorry, no individual replies. Your email address will not be published. Distribute salad mixture among 4 large bowls. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results each time. We love this filling salad’s great flavor, and think you will, too! Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Box 2160, Spokane, WA 99210, or e-mail to merrid@spokesman.com. Place on individual serving plates.

Nutrition information per serving: 456 calories, 31.5 grams fat (62 percent fat calories), 22 grams protein, 22 grams carbohydrate, 99 milligrams cholesterol, 635 milligrams sodium. Awesome! Do you have a recipe for any cheesecake like this?

I wanted to be hip and cool. This makes a 10-inch cheesecake; I used my 8-inch springform pan and poured the extra filling into a 9-inch pie pan (it won’t rise as much, but it’s still very good). Cut the chicken breasts into 4 or 5 long strips. It’s very rich, needless to say. Now I can have my favorite salad at home! Serve the salad dressing on the side. I hope you like it! Click here for instructions on how to enable JavaScript in your browser.

My sons gave me a couple of his books for Mother’s Day years ago…I’ve bought a couple others…and they are wonderful. Reduce heat; simmer uncovered for 5 minutes. Cool completely. The salad tastes identical to the restaurant. Click here for instructions on how to enable JavaScript in your browser. I now can make this at home and have it whenever I feel without having to go out for dinner. Roll graham cracker crumbs to coat pan. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Pour filling into crust and bake for about 1 hour and 40 minutes; cheesecake will rise very high. Remove from oven and let cool on a wire rack for 1 hour. Faith, Family, Fun… and Great Food, Prepared With Love. Boom! Place in oven under broiler until the cheese melts and browns ever so slightly. Hope you enjoy it. Stir in cream and vanilla, beating thoroughly. Get the day’s top entertainment headlines delivered to your inbox every morning. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Cook for 30 minutes or until slightly thickened, stirring frequently. This is a salad I have made MANY times over the past 15 years. If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) The Oriental Chicken Salad also happened to be what the two other older, clearly cooler teenagers I could spot from my high vantage point were eating. This is great. From Amy Gale’s recipe archive on the World Wide Web (www.cs.cmu.edu/ People/mjw/recipes/). Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go! I've used several kinds of chicken (breaded tenders from Costco, grilled, cooked and shredded). Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. I would appreciate it if Applebee’s would choose to share their “secret,” or if not, do you have a favorite that you might publish? All Rights Reserved. They seemed hip and cool. Copycat Applebee’s Oriental Chicken Salad.

Check it out.I also thought it was a great idea to use cole slaw mix instead of working with 2 different cabbages and carrots for this recipe. I love this because HE does all the dirty work, and I benefit from his efforts.

Right on, I love this recipe, use nothing else now for my dressing and now I make extra. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Great job! Yield: 1 (10-inch) cheesecake, about 24 servings. Remove rim of pan and chill for 4 to 6 hours. Dear June: Here’s an apple-spice cheesecake that may be similar to the one you enjoyed. To make filling, with an electric mixer set on medium speed, beat cream cheese until fluffy. Nutrition information per serving, without dressing: 232 calories, 11.1 grams fat (43 percent fat calories), 18 grams protein, 17 grams carbohydrate, 41 milligrams cholesterol, 90 milligrams sodium.

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