The Secret Recipe Blog

On June 26th, 2006 Kitchen Witch Said:

Is this what you are looking for???

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

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

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

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.

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

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

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.

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

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

Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds over the salad, then the chow mein noodles.

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.

On June 26th, 2006 Ruth (sweetchickRN) Said:

Thanks for the Oriental Chicken Salad and Low Fat Tilapia recipes those are my favorite when I eat at Applebee’s. I have been on NutriSystem Diet and need to start cooking our meals again. These work well in the low glucemic way of eating. My husband is a diabetic and has taken off 27 pounds and has decreased his insulin from 50 unit in the morning to 10 and from 25units at night to 5. So we really want to stay with this way of eating. Thanks again for these favorite recipes. Ruth

On June 27th, 2006 Kitchen Witch Said:

I don’t have Applebee’s but I have TGI Friday’s………….

T.G.I. Friday’s Pecan-Crusted

Chicken Salad

Chicken

4 (4 ounce) chicken breasts
3 cups chopped pecans
2 cups flour
3 large eggs
1 ounce milk

Glazed Pecans

1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water

Salad

1 head romaine lettuce
1/4 cup balsamic vinaigrette dressing
1 can mandarin oranges
1/2 cup raisins

Chicken breasts: Mix 2 cups pecans with 1-cup flour and pulsate in Cuisinart or robot coupe.

Mix eggs and milk for batter.

Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.

Coat chicken first in flour, then in egg batter and third in pecan flour.

Saute chicken breasts in vegetable oil over medium heat until browned on both sides.

Bake chicken breasts in oven at 350 degrees F for 7 to 8 minutes or until fully cooked, cool and slice.

Glazed pecans: Mix chopped pecans with brown sugar andwater and heat, set aside.

Salad: Toss romaine lettuce with glazed pecans, balsamic vinaigrette, mandarin oranges, raisins and bleu cheese crumbles.

Top with sliced chicken.

On June 29th, 2006 Kim Said:

I’m new to this process and did purchase the secret recipe’s cookbook. I love these recipes and can’t wait to make them, there two of my favorites.

On July 7th, 2006 Kathy Said:

I look forward to trying this. Does anyone have Johnny Carino’s Jalepeno Talapia or RockFish sizzlin pecan crusted trout. These are great dishes. I would love to make them at home.

On July 27th, 2006 Dayna Said:

Do you know how to make this recipe into the Honey Lime Talapia that Applebee’s has now?

On July 30th, 2006 Kitchen Witch Said:

Dayna - I don’t have the actual recipe from Applebee’s but I have these if you want to try to duplicate theirs:

Grilled Cajun-seasoned tilapia fillet flavored with lime juice and topped with a black bean & corn salsa. Served on a bed of almond rice pilaf with a side of fresh seasonal vegetables.

CAJUN SEASONING MIX

MIX (MAKES TWO THIRDS CUP):
3 tb Salt
1 tb Paprika
1 tb Onion powder
1 tb Garlic powder
1 tb Cayenne pepper
1/2 ts White pepper
1 1/2 ts Whole thyme
3/4 ts Black pepper
1/2 ts Whole oregano

Combine all seasoning ingredients and store in an airtight container.

Black Bean and Corn Salsa

1 1/2 cups fresh corn, cut from cob
1 cup canned black beans, rinsed
1 sweet red pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, press
2 tablespoons lime juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

Cook corn in a small amount of water 4 minutes or until corn is crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups.

Maybe the Cajun Spice Mix with a squeeze of lime juice will give you a taste that is close.

Kitchen Witch

On January 12th, 2007 Casey Holbert Said:

Bless you Kitchen Witch for the Garlic Jalepeno Talapia…Just how did you get it so perfectly…You’re going to tell me it’s witchery, but the result is heavenly! Thank you.

On June 20th, 2008 Sharlin kaur Said:

Here In India it the season of mangoes. I would like to try this time