This recipe combines crunchy cornflake-crusted chicken with a refreshing blend of crisp cabbage and greens. It is topped with a sweet and tangy honey mustard dressing for a restaurant-style experience at home.
List of ingredients
- 6 Tablespoons honey – adds natural sweetness to the dressing.
- 3 Tablespoons rice wine vinegar – provides a mild, tangy acidity.
- 1/2 cup mayonnaise – creates a creamy base for the sauce.
- 2 teaspoons dijon mustard – adds a sharp, savory depth.
- 1/4 teaspoon sesame oil – gives a subtle nutty aroma.
- 2 large eggs – used as a binder for the chicken coating.
- 1 cup milk – thins the egg wash for even coverage.
- 1 cup all-purpose flour – helps the coating adhere to the meat.
- 1 cup corn flakes cereal, crushed into crumbs – provides the signature extra-crunchy texture.
- Salt and freshly ground black pepper – essential for seasoning the chicken.
- 1 pound boneless skinless chicken breasts – cut into thin strips for quick cooking.
- 3 cups vegetable or canola oil – used for deep frying the chicken.
- 6 cups chopped Romaine lettuce – the primary fresh green base.
- 1 cup chopped red cabbage – adds color and a peppery crunch.
- 1 cup chopped napa cabbage – adds a softer, sweeter crunch.
- 2 carrots, shredded – introduces sweetness and vibrant color.
- 2 green onions, chopped – provides a mild onion flavor.
- 1/2 cucumber, chopped – adds hydration and freshness.
- 1/4 cup slivered almonds – adds a final nutty crunch.
step-by-step instructions
- Prepare the Dressing: Whisk together the honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil in a small bowl. Cover and refrigerate until you are ready to serve to let the flavors meld.
- Heat the Frying Oil: Pour oil into a pot and heat over medium heat until it reaches approximately 350 degrees F. To test without a thermometer, drop a piece of bread into the oil; if it sizzles immediately, it is ready.
- Bread the Chicken: Beat the eggs and milk together in one bowl. In a second bowl, combine the flour, crushed cornflakes, salt, and pepper. Slice chicken breasts into long, thin strips, dip them in the egg mixture, and then coat thoroughly in the cornflake mixture.
- Fry the Chicken: Carefully place the coated chicken strips into the hot oil. Fry for 3-4 minutes, turning once, until the coating is dark golden brown and the chicken is cooked through.
- Assemble the Salad: In a large bowl, toss together the romaine, red cabbage, napa cabbage, shredded carrots, green onions, and cucumber. Arrange the fried chicken strips on top, sprinkle with slivered almonds, and drizzle with the chilled dressing.
Strategies for Maximum Crunch
Maintain a Constant Oil Temperature
Keeping the oil at 350 degrees F is critical for the cornflake coating. If the oil is too cold, the breading will absorb excess grease and become soggy. If it is too hot, the cornflakes will burn before the chicken is cooked through.
Prepare the Cornflake Crumbs Carefully
Crush the cornflakes until they are small crumbs but not a fine powder. Using a sealed plastic bag and a rolling pin allows you to control the texture. Small, uneven crumbs create more surface area for a superior crunch.
Avoid Overcrowding the Frying Pot
Fry the chicken in small batches rather than adding all the strips at once. Adding too much cold meat drops the oil temperature rapidly. This prevents the breading from crisping properly and can lead to clumping.
Dry the Chicken Before Breading
Pat the chicken breasts dry with paper towels before dipping them in the egg wash. Excess moisture on the surface of the meat can create a barrier between the chicken and the breading. This prevents the cornflake crust from peeling off during frying.
Vegetable Preparation and Mix-ins
Achieving the Right Cabbage Cut
Slice the red and napa cabbage into very thin ribbons using a sharp knife or a mandoline. Thin cuts allow the cabbage to integrate better with the lettuce and soak up the dressing. This ensures every bite has a balanced flavor profile.
Managing Cucumber Moisture
After chopping the cucumber, you can lightly salt it and let it sit for five minutes before rinsing and patting dry. This removes excess water that can dilute the dressing. It keeps the salad crisp for a longer period.
Adding Seed Variations for Texture
While slivered almonds are traditional, you can incorporate toasted sesame seeds or sunflower seeds. These additions provide a different type of nuttiness and visual appeal. Toast them in a dry pan for two minutes to enhance their flavor.
Selecting the Best Romaine Hearts
Use the inner leaves of Romaine hearts for the best crunch and sweetness. Avoid the darker outer leaves which can be more bitter. Ensure the lettuce is thoroughly dried after washing to prevent the dressing from sliding off.
Dressing Customization and Storage
Adjusting the Sweetness Balance
If the dressing is too sweet, increase the amount of rice wine vinegar by a teaspoon. If you prefer a sweeter profile, add an extra tablespoon of honey. Taste the dressing after it has chilled for an hour, as flavors intensify in the fridge.
Creating a Thicker Dressing Consistency
For a thicker sauce that clings better to the greens, add an extra tablespoon of mayonnaise. You can also whisk in a small amount of Greek yogurt for a tangier, thicker result. This is especially helpful if you are using very watery vegetables.
Storing the Dressing Long-term
Keep the dressing in an airtight glass jar in the refrigerator for up to five days. Because of the oil and vinegar content, it emulsifies well but may separate slightly over time. Shake the jar vigorously before pouring it over the salad.
Alternative Vinegar Options
If rice wine vinegar is unavailable, apple cider vinegar is a suitable substitute. It provides a similar acidity but with a slightly fruitier note. Avoid using white distilled vinegar, as it is often too harsh for this specific flavor profile.
Alternative Cooking Methods for Chicken
Baking the Cornflake Chicken
Preheat your oven to 425 degrees F and place a wire rack over a baking sheet. Coat the chicken as usual and spray the breaded strips with a light coating of oil. Bake for 15-20 minutes, flipping halfway through, until golden brown.
Air Frying for Reduced Fat
Place the breaded chicken strips in a preheated air fryer at 400 degrees F. Space them out to ensure air circulation and spray with oil for color. Cook for 8-12 minutes, shaking the basket halfway through the process.
Grilling as a Healthy Alternative
Omit the flour and cornflake coating entirely for a grilled version. Marinate the chicken in a mixture of honey, sesame oil, and soy sauce before grilling over medium-high heat. This transforms the dish into a lighter, smoky Asian-style salad.
Utilizing Pre-cooked Chicken Tenders
For a faster meal, use high-quality frozen breaded chicken tenders. Bake or air fry them according to the package instructions until they are extra crispy. Slice them into strips and place them on the salad for a quick assembly.
Preserving Freshness and Make-Ahead Tips
Storing Chopped Vegetables
Chop the cabbage, carrots, and onions up to two days in advance. Store them in a sealed container with a damp paper towel to maintain humidity. Keep the romaine separate and chop it just before serving to avoid wilting.
Preventing Lettuce Wilt
Do not toss the dressing with the greens until the moment you are ready to eat. The acidity in the vinegar breaks down the cell walls of the lettuce, making it soggy. Serve the dressing on the side for guests to add as they please.
Reheating Fried Chicken
Avoid using a microwave to reheat the cornflake chicken, as this makes the breading soft. Use a toaster oven or air fryer at 350 degrees F for 3-5 minutes. This restores the crispiness of the cornflake crust.
Managing Almond Freshness
Store slivered almonds in the freezer or refrigerator to prevent the oils from going rancid. Toast them lightly in a pan immediately before adding them to the salad. This awakens the oils and adds a deeper flavor.
Serving Suggestions and Pairings
Plating for Professional Presentation
Use a wide, shallow bowl to create a bed of greens that spreads horizontally. Place the chicken strips in a neat pile in the center to create height. Drizzle the dressing in a zigzag pattern across the top for a polished look.
Complementary Side Dishes
Pair this salad with a side of steamed edamame or a light miso soup. These sides complement the Asian-inspired flavors of the chicken and dressing. A side of chilled sliced oranges also provides a refreshing contrast.
Transforming the Salad into a Wrap
Place a handful of the salad mix and a few chicken strips inside a large flour tortilla. Add an extra drizzle of honey mustard dressing and roll it tightly. This makes the recipe a portable lunch option that stays satisfying.
Can I use a different type of cabbage?
Yes, you can use Savoy cabbage for a more tender texture or red cabbage alone for a bolder color. The key is to keep the slices thin so they blend well with the romaine lettuce.
How do I know if the oil is hot enough?
Use a kitchen thermometer to reach 350 degrees F. If you don’t have one, the bread test is reliable; a small piece of bread should sizzle and bubble immediately upon hitting the oil.
What can I use instead of slivered almonds?
Toasted walnuts, pecans, or cashews are excellent substitutes. If you need a nut-free option, toasted sesame seeds or crispy fried onions provide a similar crunch.
Can I make this recipe dairy-free?
Replace the milk in the egg wash with an unsweetened soy or almond milk. You can also use a dairy-free mayonnaise alternative in the dressing to make the entire dish plant-based in terms of dairy.
Print
Crispy Cornflake Chicken Salad with Honey Mustard Dressing
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Make Applebee’s Oriental Chicken Salad at home with this easy copycat recipe with golden, crispy fried chicken with a crunchy cornflake coating, fresh greens, crisp vegetables, and homemade honey mustard dressing.
Ingredients
- 6 Tablespoons honey
- 3 Tablespoons rice wine vinegar
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/4 teaspoon sesame oil
- 2 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup corn flakes cereal, crushed into crumbs
- salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts
- 3 cups vegetable or canola oil, for frying
- 6 cups chopped Romaine lettuce
- 1 cup chopped red cabbage
- 1 cup chopped napa cabbage
- 2 carrots, shredded
- 2 green onions, chopped
- 1/2 cucumber, chopped
- 1/4 cup slivered almonds
Instructions
- Make Dressing: Combine dressing ingredients in a bowl. Refrigerate until ready to use.
- Heat Oil: Preheat oil in a pot over medium heat to about 350 degrees F.
- Coat Chicken: In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper. Cut chicken into several long thin strips. Dip the strips in the egg mixture, and then into the flour mixture, coating completely.
- Fry Chicken: Carefully add coated chicken to the hot oil and fry for 3-4 minutes or until cooked through and coating is dark golden brown.
- Assemble Salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber. Add chicken on top and then add almonds. Serve with dressing!
Notes
Chicken: For a quicker version, use store-bought frozen chicken tenders. Make Ahead: Chop vegetables and prepare dressing in advance. Variations: Bake chicken on a greased pan at 425°F for 15 minutes, or grill chicken without the breading.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 712 kcal
- Sugar: 34 g
- Sodium: 485 mg
- Fat: 33 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 185 mg