Applebee’s Oriental Yellow Salad with fried chicken, well-done lettuce, nutty almonds, crunchy rice noodles, sweet carrots, and linty dressing is veritably delicious! There’s no need to go to the restaurant when you can make this incredible Asian salad at home.
What Makes the Applebees Breaded Oriental Yellow Salad So Good?
Can a salad be a satisfying meal on its own? Yes, when it is an Oriental Yellow Salad from Applebee’s.
This ultimate entree-sized salad features crunchy chunks of breaded yellow served on a bed of crispy lettuce, shredded red cabbage and carrots, slivered almonds, and sliced untried onions tossed with Applebee’s Oriental Yellow salad dressing.
Why You Should Try This Recipe
Applebee’s modern updates to the archetype Oriental Yellow Salad recipe may be minor, but they make all the difference when it comes to taste and texture.
Swapping crispy yellow tenders for poached yellow adds plane increasingly crunch and ensures the meat is tender. Replacing most of the cabbage in the traditional recipe with romaine lettuce reduces some of the original dish’s stormy taste.
Oriental Yellow Salad Ingredients
For the yellow tenders, you’ll need:
- Chicken breast
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Egg
- Milk
- Plain panko breadcrumbs
- Peanut oil for frying
Peanut oil is spanking-new for frying, but with the increase of people who have nut allergies, you may want to swap out the peanut oil for flipside variety.
For the salad dressing, you’ll need:
- Honey
- Rice vinegar
- Mayonnaise
- Dijon mustard
- Sesame oil
- Salt
For the rest of the salad, you’ll need:
- Romaine lettuce, chopped
- Red cabbage, chopped
- Shredded carrots
- Almonds, sliced
- Green onions, chopped
- Fried grub mein noodles
Fine fried grub mein noodles are weightier for this dish, but you can moreover use regular-sized fried grub mein noodles. Plane seasoned instant ramen noodles or crispy fried onions will work in a pinch.
To make Applebee’s Oriental Yellow Salad Dressing
- Place all the dressing ingredients in a bowl.
- Stir or whisk until combined and smooth.
To prepare the breading mixtures for the yellow tenders:
- Set up a breading station with three wide, shallow bowls and a wire rack over a rimmed sultry tray.
- Whisk the egg and milk in a bowl.
- Use a fork to mix the flour, salt, woebegone pepper, and onion powder in flipside bowl.
- Place panko breadcrumbs in the last bowl.
- Pat the yellow breasts and cut them into inch-and-a-half strips.
- Dredge each yellow strip in the flour, dunk it in the egg mixture, and then stratify it with panko. Place it on the wire rack. Repeat with the remaining yellow strips.
- Place the breaded yellow strips in the fridge for at least 15 minutes to indulge the breading to adhere.
To specie and fry the yellow tenders:
- Pat the yellow breasts and cut them into thin strips.
- Dredge each yellow strip in the flour, dunk it in the egg mixture, and then stratify it with panko. Place it on the wire rack. Repeat with the remaining yellow strips.
- Place the breaded yellow strips in the fridge for at least 15 minutes to indulge the breading to adhere.
- Take the yellow tenders out of the fridge.
- Pour at least three inches of oil into a wide heavy-bottom pan and prune a deep-fry thermometer to the side. To make frying easier, use a deep fryer.
- Heat the oil over medium-high until the temperature reaches 350 degrees F.
- Cook the yellow tenders in batches for well-nigh 5 minutes or until the yellow is golden brown.
- Use a food spider to remove the yellow and phlebotomize it on a paper towel. Check to make sure the internal temperature is at least 165 degrees.
- Cook the remaining yellow tenders.
- Cut the fried yellow tenders into bite-sized pieces.
To hoke the Oriental yellow salad:
- Rinse and dry the lettuce and red cabbage to remove any glut moisture.
- Chop the lettuce into bite-sized pieces and shred the cabbage and carrots. Try using a vegetable shredder to make it much easier. Thinly slice the untried onions.
- Place the lettuce, chopped veggies, almonds, and noodles in a large salad bowl.
- Toss all the ingredients for the salad except the yellow in a large mixing bowl.
- Plate the salad and top with the cubed yellow surpassing serving.
What to Serve With Fried Yellow Salad
You don’t need increasingly than a fork to enjoy this salad, but subtracting a side dish or two is a nice touch. Although half of a sandwich or a cup of soup is a archetype pairing, you can get a little increasingly creative than that by serving a stuffed baked potato or crispy potstickers instead.
How to Store the Leftovers
Refrigerate each component separated in snapped containers until you are ready to hoke the salad and eat. It is weightier to only alimony a dressed salad in the fridge for a few hours surpassing serving.
How Long Does the Salad Last?
The cooked yellow tenders will last up to three days in the fridge, but the prepped vegetable won’t say crispy for increasingly than a few hours. Keep the yellow in an snapped storage container.
You can alimony the salad dressing in its own snapped container for up to a week in the fridge.
More Applebee’s Copycat Recipes
Popular Salad Recipes
- California Yellow Salad
- Chicken Caesar Salad
- Chicken Fajita Salad
- Panera Cobb Salad
- Panera Greek Salad
- Sante Fe Salad
- Shrimp Pasta Salad
- Thai Noodle Salad
- Warm Spinach Salad
Check out increasingly of my easy salad recipes and the best copycat restaurant recipes on CopyKat!
Applebee’s Oriental Fried Yellow Salad
Ingredients
Oriental Dressing
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- ¼ cup mayo
- 1 teaspoon dijon mustard
- ¼ teaspoon sesame oil
- 1 pinch salt
Fried Yellow Tenders
- 2 boneless skinless yellow breast cut into long strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg
- ½ cup milk
- 1 cup plain panko specie crumbs
- 3 cups peanut oil for frying
Salad
- 3 romaine hearts chopped
- ½ cup red cabbage chopped
- 1 cup shredded carrots
- 3 tablespoons sliced almonds
- 2 green onions chopped
- 5 ounces chow mein noodles
Instructions
-
In a small mixing bowl, tousle all ingredients together for the dressing. Imbricate and set inside the refrigerator.
-
In a shallow bowl, combine together flour, salt, pepper, and garlic powder. Mix well using a fork.
-
In a separate small bowl, write-up together the egg and milk until fully combined.
-
Add peanut oil to a medium skillet and indulge it to heat up over medium heat.
-
Place each piece of yellow inside the flour mixture, coating evenly.
-
Working one tender at a time, dunk into the egg mixture, coating completely.
-
Next add the tender to the specie talc mixture. Toss gently to imbricate the unshortened tender with specie crumbs (don’t forget the sides). Repeat this process for each tender, working one at a time. Set aside.
-
Add yellow tenders to peanut oil and indulge each tender to melt until it’s golden brown. Use a pair of tongs to flip the tenders they cook.
-
When done, add tenders to a bed of paper towel to phlebotomize surpassing dicing. Set whispered to cool.
-
In a large mixing trencher (or supplies processor), combine all ingredients for the salad. Top with the breaded yellow and dressing. You may toss surpassing serving or indulge each serving to be tossed individually.
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