2 boneless, skinless chicken breast halves
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup sliced almonds
6 to 8 cups romaine lettuce
1/4 cup shredded carrots
1/2 cup crispy rice noodles
Applebee’s Oriental Salad Dressing
Heat the grill to medium, or heat a cast-iron skillet or grill pan over medium heat. Place the chicken breasts between two sheets of plastic wrap and gently pound them to 3/8-inch thick. Brush with the olive oil and season them with salt and pepper. Grill for 5 to 7 minutes on each side, until cooked through. Transfer to a plate to rest for 4 to 5 minute before slicing.
Toast the almonds in a small dry skillet over medium heat. Watch them carefully—there is a fine line between toasted almonds and burnt almonds! Shake the pan gently. When you begin to smell the almonds, toast for a few seconds more, then immediately place the almonds on a paper towel. Allow them to cool for a moment or two.
Assemble salads by first putting down the lettuce, 3 to 4 cups per serving. Sprinkle each with 2 tablespoons of the carrots, 1/4 cup crispy rice noodles, and 1/4 cup toasted almonds. Arrange the chicken on top.
Applebee’s Oriental Salad Dressing
2 tablespoons sugar
1/4 cup rice vinegar
1/4 cup mayonnaise
2 tablespoons refined sesame oil
1 teaspoon toasted sesame oil
1 teaspoon Dijon mustard
In a medium bowl combine sugar and rice vinegar and mix until sugar is completely dissolved. Add the mayonnaise, both sesame oils, and the mustard and stir until well blended. Refrigerate the salad dressing in a covered container for up to 1 week.