Applebees Grilled Chicken Oriental Salad (copycat recipe)

  • 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.

Source CopyKat

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad is an fantastic side dish. Great for summer picnics and potlucks, a real crowd pleaser. 


  • Salt
  • 12 ounces curly pasta, such as fusilli
  • 1 1/2 cloves garlic, chopped
  • 9 flat anchovies, chopped
  • 1/4 cup plus 1/2 Tbsp. fresh lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan
  • 10 cup chopped green leaf lettuce
  • Chopped fresh basil, optional


 Bring a large pot of salted water to a boil. Cook pasta until just tender, about 10 minutes, or as package label directs.

 While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and 3/4 tsp. salt in a blender and blend until smooth.

 Drain pasta. Toss with half of dressing and tomatoes. Let stand for 10 minutes. Toss with Parmesan.

 Toss lettuce with remaining dressing and divide among 4 shallow bowls. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve

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