Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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ORIENTAL CHICKEN SALAD






















Chicken and Asian greens tossed with almonds in Oriental vinaigrette.

MAKES  2 large dinner salads


ORIENTAL SALAD DRESSING
1/4 cup mayonnaise
4 Tablespoons rice wine vinegar
2 Tablespoons sugar
2 Tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil

MEAT
2 boneless, skinless chicken breast

SALAD
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 mien noodles


Make the Salad Dressing
In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended.(Refrigerate salad dressing in a covered container for up to one week.)

Grill the Chicken
Heat a George Foreman Indoor Grill
Cook chicken until done. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Prepare the Salad
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 mien 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.










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