Applebee's Oriental Chicken Salad

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad
2 to 4 cups vegetable oil (for frying)
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast fillet
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup crispy chow mein noodles


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

2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.

3. In a small, shallow bowl beat egg, add milk, and mix well.

4. In another bowl, combine flour with corn flake crumbs, salt and pepper.

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.

6. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

8. Sprinkle green onion on top of the lettuce.

9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown.

10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.

11. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Makes 1 dinner-size salad.

Applebee's Low-Fat Blackened Chicken Salad

Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced


1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.

7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.

8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve I'mmediately with dressing on the side.

Serves 2 as an entree.

Applebee's Low-Fat Asian Chicken Salad

1 cup teriyaki marinade
4 chicken breast fillets

Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles


1. Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours.

2. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.

3. When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done.

4. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well.

5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles.

6. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. Sprinkle the sliced chicken breasts over each salad.

7. Place a 1/4 cup pile of shredded carrots in the center of each salad.

Serves 4 as an entree.

Planet Hollywood Cap'n Crunch Chicken

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:
 2 c. Cap'n Crunch cereal
 6 eggs
 2 c. corn flakes
 1 c. milk
 2 1/2 c. all-purpose flour
 25 to 30 chicken tenders
 3 T. granulated onion
 Vegetable oil for deep frying
 3 T. granulated garlic
Creole mustard sauce, recipe follows
 1 T. pepper
 
In food processor, grind cereals until crumbly but some
 1/8-inch chunks are still visible. Spread in a shallow pan.
 In a bowl, combine flour, onion, garlic and pepper.
 In a separate bowl, combine the eggs and milk.
 Dredge chicken in seasoned flour. Dip in egg mixture,
 coating evenly. Dredge in cereal mixture,
 coating well. Arrange on wax paper.
 Preheat oil in deep fryer to 325 degrees.
 Deep fry chicken in batches for 3 1/2 minutes or until
 golden brown. Drain.
 Makes 4 servings.

Creole Mustard Sauce
 1/4 c. sliced green onions
 2 T. horseradish
 2 T. chopped garlic
 1 T. red wine vinegar
 2 T. chopped onion
 1 T. water
 2 T. chopped celery
 2 tsp. cider vinegar
 2 T. chopped green pepper
 1 tsp. Worcestershire sauce
 1 c. mayonnaise
 1 tsp. Tabasco sauce
 1/4 c. hot mustard
 Salt and cayenne pepper to taste
 2 T. yellow mustard
 
Combine all ingredients and mix well.
 Serve on the side with chicken. Makes about 2 cups.

KFC Original Fried Chicken

KFC Original Fried Chicken

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

  1. Combine eggs and milk. Set aside.
  2. Combine flour with the Italian dressing and soup mix.
  3. Dip chicken pieces in milk-egg mixture and roll them in the
     flour-seasoning mixture. Repeat procedure.
  4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
  5. Remove from fire. Drain and serve.

Chick-Fil-A Chicken Sandwich

Chick-Fil-A Chicken Sandwich

3 cups peanut oil
1 egg
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices

Heat the peanut oil in a pressure cooker over medium heat to about 400
degrees. In a small bowl, beat the egg and stir in the milk. In a separate
bowl, combine the flour, sugar, pepper, and salt.

Dip each piece of chicken in milk until it is fully moistened.

Roll the moistened chicken in the flour mixture until completely coated.
Drop all four chicken pieces into the hot oil and close the pressure cooker.
When steam starts shooting through the pressure release, set the times for 3 1/2 minutes.

IMPORTANT!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!

While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.