Do you remember Applebee's Oriental Chicken Salad? Crispy chicken tenders with juicy mandarin orange sections, chow mein noodles and almonds on a bed of greens and veggies?? Well, it was still on the menu the last time I checked.
favorite Kale salad blend from Costco and added cucumbers, yellow and orange peppers, shredded carrots and green onions (red cabbage would have been good too).
When the tenders were done baking and the almonds were done toasting (about 15 minutes), I sliced up the tenders and chopped up the almonds. They both went on top of the salad along with about 1/4 cup of chow mein noodles.
I found a recipe for the dressing here but I lightened it up and veganized it.
1 TBS agave syrup
2-3 TBS mandarin orange juice (from can)
1 1/2 TBS rice wine vinegar
1 TBS of vegan mayonaise
1 tsp Dijon mustard
1/8 tsp toasted sesame oil
Add ingredients to a jar and shake to combine.
Pour over salad and enjoy! I made one for Miss High School too and she loved it. Writing up this post is making me want to make it again, like right now!
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