We haven’t eaten at Applebees in years, but this was always B’s favorite thing to order there. I had never tried it, but if it tastes anything like this one, YUM! (P.S. B said it DOES taste almost exactly the same.) He grunted all through dinner and then sent me at least 5 messages the next day when he was eating the leftovers for lunch. And I totally agreed with his enthusiasm- it was so, SO delicious! We’ve tried many different Asian salads and this was by far the best. So whether or not you like Applebees or their salad, give this one a try!
Prep time: 15 minutes
Cook time: 15 minutes
6 tbsp honey
1/2 tsp organic cane sugar
2 1/2 tbsp rice wine vinegar
1/2 cup organic mayonnaise
2 1/4 tsp dijon mustard
1/4 + 1/8 tsp toasted sesame oil
(Brandon is liberal with his dressing, so I double this. :))
1/2 small head of red cabbage, sliced
1/2 napa cabbage, sliced
1/2 head romaine lettuce, sliced
2 carrots, grated
4 green onions, chopped
1/4 cup sliced almonds
crispy chow mein noodles for topping if desired (I got them for B, the rest of us ate it without)
2-3 chicken breasts, grilled and cubed (I marinated the chicken in some soy sauce and sesame oil, seasoned with granulated garlic for a couple hours, but you don’t have to. You’ll lose a lot of the marinade, so just eyeball it. I probably did about 1/4 cup soy sauce, 1 tbsp sesame oil and 1/2 tsp granulated garlic)
Blend dressing ingredients. Refrigerate while you prepare the salad.
In a large bowl, mix all ingredients except for the chicken and chow mein noodles. Add chicken and noodles to the individual plates and serve with dressing on the side.
Recipe adapted from here.