Applebee’s Oriental Salad Dressing
Jul 11, 2010
CopyKat Recipes, Copycat Restaurant Recipes, Salad Dressings
I have to admit that the Applebee’s Oriental Salad Dressing had me stumped, and stumped for a long time. I love the sweet almost smoky flavor of the Applebee’s Oriental Salad Dressing, I haven’t been able to go into that restaurant and not order extra salad dressing each time I went. So began the experimenting on the Applebee’s Oriental Salad Dressing. This salad dressing is a variation on vinaigrette; vinaigrettes are made with vinegar, oil, seasonings, and Dijon mustard. Since this dressing was creamy, adding mayonnaise gives this dressing creaminess. Now for the oil, we are using regular sesame oil, and a toasted sesame oil. Using all sesame toasted oil over powers the salad dressing, so you just want to use a touch of the dressing for an enhanced flavor.
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
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.
Applebee’s Grilled Chicken Oriental Salad
Yield: 2 entree sized salads
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
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 papertowel 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 plenty of the Applebee’s Oriental Salad Dressing.
