Crispy Panko Fried Chicken Salad with Sesame Ginger Dressing
A restaurant-style salad featuring golden-fried panko-crusted chicken breast strips served over crisp romaine with shredded carrots, red cabbage, crunchy chow mein noodles, and toasted almonds. Tossed with a balanced sesame-honey vinaigrette that combines rice vinegar, Dijon mustard, and sesame oil for subtle Asian flavors. This version captures Applebee's signature technique of double-dredging chicken for maximum crunch while the fresh vegetable base and homemade dressing allow for customization. Perfect for lunch or casual dinner when you want restaurant quality at home.
Ingredients
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon sesame oil
- 1 pinch salt
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 egg
- ½ cup milk
- 1 cup panko bread crumbs
- 3 cup peanut oil, for frying
- 2 boneless skinless chicken breast, cut into long strips
- 3 romaine heart, chopped
- ½ cup red cabbage, chopped
- 1 cup carrots, shredded
- 3 tablespoon sliced almonds
- 2 green onion, chopped
- 5 ounce chow mein noodlescrispy wonton strips1:1noodle
similar crunch with different shape
Instructions
- 1
Whisk together honey, rice vinegar, mayonnaise, Dijon mustard, sesame oil, and salt in a small bowl. Refrigerate in a covered container.
- 2
Set up three shallow bowls: combine flour, salt, pepper, and garlic powder in the first. Whisk egg and milk together in the second. Place panko bread crumbs in the third.
- 3
Heat peanut oil to 350°F in a heavy-duty pot over medium heat.
- 4
Working with one chicken strip at a time, coat evenly in flour mixture, then dunk in egg mixture, then coat thoroughly in panko bread crumbs. Repeat with all strips.
- 5
Fry breaded chicken strips in hot oil, flipping halfway through, until both sides are golden brown. Drain on paper towels and cool.
- 6
Dice cooled chicken strips into bite-sized pieces.
- 7
Combine romaine, red cabbage, carrots, almonds, green onions, and chow mein noodles in a large bowl.
- 8
Top salad with diced fried chicken and drizzle with dressing. Toss before serving or allow individual servings to be tossed.
Tips
Double-dredging creates maximum crunch: ensure chicken is thoroughly coated in flour, then egg, then panko. Don't skip any layer for optimal texture.
Keep oil temperature steady at 350°F. Use a thermometer to avoid temperature drops that result in greasy, soggy chicken instead of crispy coating.
Assemble salad components separately and toss with warm chicken just before serving to prevent greens from wilting and noodles from softening.
Good to Know
Dressing keeps 5 days refrigerated in an airtight container. Fried chicken best eaten fresh but can be refrigerated up to 2 days. Store salad components separately.
Prepare dressing up to 1 day ahead. Fry chicken up to 4 hours before serving at room temperature. Chop vegetables and toast almonds earlier in the day.
Serve while chicken is still warm or at room temperature with dressing on the side. Accompaniments: extra sesame seeds, sriracha, or additional sesame oil.
Common Mistakes
Use parchment paper under paper towels to avoid dreading oils soaking through and making chicken soggy
Don't skip the cooling step before dicing to prevent chicken from falling apart
Toss salad just before serving to avoid soggy greens and soft noodles
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
similar crunch with different shape
FAQ
Can I make this salad ahead of time?
Prepare components separately and assemble just before eating. Dress and toss warm chicken with greens immediately. Refrigerated assembled salad becomes wilted and soggy within an hour.
What if I don't have peanut oil?
Vegetable, canola, or safflower oil work identically at the same temperature. Avoid olive oil which has a lower smoke point and adds unwanted flavor to fried chicken.
Can I freeze the fried chicken strips?
Yes, freeze cooled strips in an airtight container up to 3 months. Reheat at 350°F for 5-7 minutes until crispy. Don't microwave as coating becomes chewy rather than crunchy.