Applebee’s Oriental Chicken Salad (Copycat) Pressure Cooker Recipe
This copycat version of Applebee’s Oriental Chicken Salad is packed with crispy fried chicken, a crunchy mix of romaine and cabbages, julienned carrots, toasted almonds, chow mein noodles, and a sweet and tangy Oriental dressing. The pressure cooker helps make the chicken super tender and flavorful in no time.
Equipment
- 1 Mixing bowl Large
- 1 Skillet or deep fryer For cooking chicken
Ingredients
Main ingredients
- 4 cups romaine lettuce chopped
- 2 cups Napa cabbage chopped
- 1 1/2 cups red cabbage thinly sliced
- 3/4 cup julienned carrots
- 3 green onions sliced thin
- 1/4 cup toasted sliced almonds
- 1 cup chow mein noodles
- 2 boneless skinless chicken breasts cut into strips
- 2 eggs large
- 1/2 cup buttermilk
- 1 cup crushed cornflakes
- 3/4 cup flour all-purpose
- 3/4 teaspoon salt
- 1 cup mayonnaise
- 1/2 cup honey
- 1/3 cup Chinese rice vinegar
- 4 teaspoons Dijon mustard
- 4 teaspoons toasted sesame oil quality
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- oil for deep-frying or pan-frying chicken
Instructions
Instructions
- Preheat your oven to 400°F or heat up the oil in a skillet for frying.
- Season the chicken strips with a pinch of salt and pepper.
- Dip the chicken in beaten eggs mixed with buttermilk, then coat with crushed cornflakes, flour, and salt mix.
- Bake the chicken about 20 minutes until golden or fry in the pan 5 to 7 minutes per side.
- While the chicken rests, slice all the vegetables and place into a large bowl.
- Top the salad with almonds and chow mein noodles.
- Slice the chicken into bite-sized pieces and add on top of the salad.
- Drizzle with Oriental dressing right before serving and enjoy.
Notes
Store the chicken separately from the salad to maintain crunch. Keep the dressing jarred and refrigerated until ready to serve.