- 6-8 cups romaine lettuce
- 2 chicken breasts
- 1/2 cup crispy rice noodles
- 1/2 cup sliced almonds
- 2 tablespoons shredded carrots
- 2 tablespoons olive oil
- salt and pepper
Applebee’s Oriental Salad Dressing.
- Yield: approximately 3/4 cup.
- 1/4 cup Mayonnaise
- 4 tablespoons Rice Wine Vinegar
- 2 tablespoons sugar
- 2 tablespoons sesame seed oil
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon Dijon mustard
Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.
Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a paper towel and allow them to cool for a moment or two.
Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with Dressing
Directions for Dressing:
In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week.