Oriental Chicken Salad
Here is a gluten, dairy, and soy free version of Applebee's Oriental Chicken Salad with Oriental Dressing.
Servings: 4 servings
Ingredients
Oriental Dressing
- 6 tablespoon honey
- 3 tablespoon rice vinegar suggestion in post
- ½ c mayonnaise
- 2 teaspoon Dijon mustard suggestion in post
- ¼ teaspoon sesame oil suggestion in post
Oriental Salad
- 6 c romaine lettuce, chopped
- 1 c red cabbage, finely chopped
- 1 c napa cabbage, finely chopped
- ½ c shredded carrots
- 2 grilled chicken breasts seasoned with salt and pepper, cut into bite size pieces baked and gluten free breaded chicken works too
- ½ c sliced almonds, optional add more or omit if needed
- 2 grilled and chopped chicken breast seasoned with salt and pepper baked chicken works too
- 1 c optional-- deep fried gluten free wonton strips see notes in post
Instructions
Oriental Dressing
- In a small bowl whisk together the dressing ingredients. Transfer to a mason jar and refrigerate until ready to serve. This dressing can be made several days in advance and stored in the refrigerator up to a week.
Oriental Chicken Salad
- In a large salad bowl, combine the romaine lettuce, red cabbage, napa cabbage, and carrots.
- Then add in the chopped chicken.
- Top with sliced almonds and wonton strips.
- Drizzle with dressing and serve.
Optional Wonton Strips
- We order a prepacked Egg Roll and Wonton Wrapper kit of dry ingredients from Mom's Place Gluten Free. Prepare the wonton strips according to the package direction for wrappers. After the dough has been rolled out to 1/16 inch thick, cut into very small rows about 1/16 inch wide and 1½ inch long. Then place in a large skillet with the oil heated to 375° F. Fry for 1 minute on each side and remove to a paper towel. This mix will make a couple hundred wonton strips. Top salad with wonton strips. Place leftovers in an airtight container and freeze or refrigerate. Top leftover strips on stir-fry and other Asian-influenced dishes.
Notes
To prepare this delicious salad ahead of time-- wash and cut lettuce and cabbage greens. Place into individual containers and refrigerate. Assemble salad just prior to serving.