"The" Applebee's Oriental Chicken Salad and When In Rome

We are now at the end of April and someone please tell me how 4 months of this year have already gone by.  Summer is upon us (or trying to in Colorado that is).  Our weekend Farmer's Market has opened up and all the farms around us are blossoming with beautiful fresh fruits and vegetables.

On those weekends when we are snowed in, a good movie is always in order.  "When In Rome", has to be in my top ten list...I know, I have about 100 movies in "my top 10". 

When In Rome is positively hilarious.  Quick witted silliness that will have you laughing until you cry.  In the beginning of the movie there is a classic line from Kristin Bell..."when you broke up with me in the Applebee's".  Ever since we first saw this movie it stuck..."the" Applebee's.  You have to see the movie to appreciate the line.

At any rate, it reminded me how much I love "the Applebee's" Oriental Chicken Salad.  Our Applebee's closed here, but thanks to the magic of internet surfing, Epicurious did a beautiful take on recreating the copycat recipe. 

I love, love this salad, especially when I get to hit the farmer's markets and load it up with all fresh ingredients!  My daughter not only had a second helping for dinner one night, she made it again for her lunch the next day.

"The" Applebee's Oriental Chicken Salad

Adapted from Epicurious.com

Oriental Dressing:

1/2 cup honey

1/4 cup rice wine vinegar

3/4 cup mayonnaise

1 Tbl dijon mustard

Salad:

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion

1 Tbl sliced almons

1/3 cup "Fresh Gourmet" wonton strips

Chicken:

Tyson Frozen Southern Breast Tenderloins, baked to package directions and diced

(you could make your own chicken from scratch, if you have the time and desire)

Blend together all the ingredients for dressing in a small bowl with an electric mixer.  Put dressing in refrigerator to chill while you prepare the salad.

In a very large bowl, prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, carrots, and diced cooked, green onions, and cooled chicken.  Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.  Sprinkle toasted almonds over the salad, and toss with prepared dressing.  Plate the salad and top with wonton strips.

Enjoy!

One Year Ago: Bundt Pan Chicken

Two Years Ago: Alabama White Barbecue Sauce

Three Years Ago: Mayan Chocolate Cookies

Four Years Ago: Pizzette and Soup