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Applebee's rolls out new ad campaign

Applebee's rolls out new ad campaign

Applebee’s launched Monday a new advertising campaign designed to highlight a new-and-improved, food-focused brand, along with a “Fresh Flavors of Summer” menu with seasonal ingredients.

The campaign is the first produced by Crispin Porter + Bogusky, the Boulder, Colo.-based agency that the 2,000-unit chain hired in March. It features a new tagline: “See You Tomorrow.” The message: Applebee’s Neighborhood Grill & Bar is a place for every day, not just for special occasions.

The campaign includes a series of television, radio and outdoor ads, along with in-store elements. Applebee’s has also reworked its website and created a more mobile-phone friendly web page.

Mike Archer, Applebee’s president, said the campaign also highlights overall changes at the Kansas City, Mo.-based chain designed to deliver an experience that brings guests back.

“‘See You Tomorrow’ isn’t just a line in a commercial. It’s our commitment to build on the strengths that made Applebee’s a foundation in the neighborhood and to do what it takes going forward to earn our guests’ business every day,” he said in a statement. “‘See You Tomorrow’ is how we will tell our story, literally every day, in every booth and on every plate, in a new and welcoming environment that invites guests to focus on our high-quality ingredients, prepared perfectly for them.”

Since the Glendale, Calif.-based company that became DineEquity Inc. acquired Applebee’s in 2007, the brand has been going through a revitalization effort that has included remodels and a menu overhaul.

By the end of this year, more than half of Applebee’s restaurants will have a new look, including a new logo on signage and awnings, redesigned interiors, and a revamp of the bar.

The Tiffany-style stained-glass lamps and 3-D pop art that once defined Applebee’s are gone, and each restaurant’s décor attempts to better reflect the neighborhood where it is located.

Company officials say the changes appear to be working.

Restaurants that have completed the upgrade are seeing mid-single-digit increases in sales, the company said in May after reporting first-quarter results. Applebee’s domestic systemwide same-store sales for the quarter were up 1.2 percent. However, that increase was driven mostly by a higher average check that was offset by a decline in traffic.

With the new look has also come a new focus on food. More than 85 percent of Applebee’s menu is new or has been upgraded.

The new ad campaign attempts to communicate Applebee’s’ “culinary credibility,” said Becky Johnson, Applebee’s senior vice president of culinary and marketing. And the new "we obssess" commercials appear to poke a little fun at recent foodie-focused ads by chains from McDonald’s to Red Lobster that highlight quality ingredients.


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


Applebee’s Oriental Chicken Salad (Copycat)

One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!

Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.

So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.

I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…

Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.

And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.

This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.

So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!

Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.

Combine the salad materials in a large bowl, reserving the green onions.

Whisk together the buttermilk and eggs in a medium bowl.

Combine the flour, crushed cornflakes and salt in a medium shallow bowl.

Slice the chicken breast into strips.

Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.

Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.

Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.

Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!


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