Applebee's Recipes ( 6) Collection
applebee's tequila chicken 
applebee's oriental chicken salad 
applebee's low-fat blackened chicken 
applebee's low-fat asian chicken salad 
applebee's bananaberry freeze 
applebee's baked french onion soup 
applebee's tequila lime chicken 
it's one of applebee's top-selling signature dishes this tasty dish 
combines the tangy flavor of the tequila lime marinade with creamy 
southwestern-style dressing, and tops it all off with a melted cheese 
blend. just be sure you don't marinate the chicken longer than the 3 to 4 
hours, or the citric acid in the lime juice may toughen the chicken. the 
bed of crispy corn tortilla strips can be easily cloned with crumbled 
store-bought corn chips, but if you want strips like those served at the 
restaurant, just follow the "tidbits" below. serve this dish with your 
choice of rice (spanish rice is recommended), along with some pico de 
gallo (you can find a recipe here) or salsa on the side. 
1 cup  water
1/3 cup  teriyaki sauce
2 Tbsp  lime juice
2 tsp  minced garlic
1 tsp  mesquite liquid smoke flavoring
1/2 tsp  salt
1/4 tsp  ground ginger
1/4 tsp  tequila
4   chicken breast fillets
  mexiranch dressing
1/4 cup  mayonnaise
1/4 cup  sour cream
1 Tbsp  milk
2 tsp  minced tomato
1-1/2 tsp  white vinegar
1 tsp  minced canned jalapeno slices (nacho slices)
1 tsp  minced onion
1/4 tsp  dried parsley
1/4 tsp  tabasco pepper sauce
1/8 tsp  salt
1/8 tsp  dried dill weed
1/8 tsp  paprika
1/8 tsp  cayenne pepper
1/8 tsp  cumin
1/8 tsp  chili powder
dash  garlic powder
dash  ground black pepper
1 cup  shredded cheddar/monterey jack cheese blend
2 cup  crumbled corn chips or fried tortilla strips (see tidbits)
prepare marinade by combining marinade ingredients in a medium bowl. add 
the chicken to the bowl, cover and chill for 2 to 3 hours. make the 
mexi-ranch dressing by combining all of the ingredients in a medium bowl. 
mix well until smooth, then cover dressing and chill it until needed. when 
you are ready to prepare the entree, preheat the oven to high broil. also, 
preheat your barbecue or indoor grill to high heat. when the grill is hot 
cook the marinated chicken breasts for 3 to 5 minutes per side, or until 
they're done. arrange the cooked chicken in a baking pan. spread a layer 
of mexi-ranch dressing over each piece of chicken (you'll have plenty left 
over), followed by 1/4 cup of the shredded cheese blend. broil the chicken 
for 2 to 3 minutes, or just until the cheese has melted. spread a bed of 
1/2 cup of the tortilla strips or crumbled corn chips on each of four 
plates. slide a chicken breast onto the chips on each plate and serve with 
your choice of rice, and pico de gallo, or salsa. serves 4. 
tidbits crumbling store-bought tortilla chips is the easy way to make the 
bed of crunchy chips that the tequila lime chicken rests on. but, you can 
make tortilla strips like those served at the restaurant by cutting a 
stack of eight 6-inch corn tortillas in half. stack the halves on top of 
each other and slice the tortillas into thin strips. fry the tortilla 
strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or 
until crispy. salt lightly and cool on paper towels to drain. 
oriental chicken salad 
menu description: "crisp oriental greens topped with chunks of 
chicken fingers, toasted almonds & crispy rice noodles tossed in a light 
oriental vinaigrette." 
applebee's 60-item menu is revised twice a year. that means about 40 
percent of the entire menu changes on a regular basis. the other 60 
percent are items that are found on menus in all of the applebee's 
restaurants, and seldom ever change. one item that has been on the menu 
for some time now is this oriental chicken salad, which is considered one 
of the restaurant's signature items. the recipe makes one dinner-size 
salad and can be easily doubled or quadrupled for additional servings. 
this recipe comes from the third book, "top secret restaurant recipes," 
but the dressing has been improved to more closely match the current 
dressing served at the restaurant. 
  oriental dressing
3 Tbsp  honey
1-1/2 Tbsp  rice wine vinegar
1/4 cup  mayonnaise
1 tsp  grey poupon dijon mustard
1/8 tsp  sesame oil
1   egg
1/2 cup  milk
1/2 cup  flour
1/2 cup  corn flake crumbs
1 tsp  salt
1/4 tsp  pepper
1   boneless, skinless chicken breast half
2 - 4 cup  vegetable oil (for frying)
3 cup  chopped romaine lettuce
1 cup  red cabbage
1 cup  napa cabbage
1/2   carrot, julienned or shredded
1   green onion, chopped
1 Tbsp  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. 
applebee's low-fat blackened chicken salad 
menu description: "our non-fat honey mustard dressing & non-fat 
cheddar/mozzarella blend give this blackened chicken salad the same great 
taste as our original & less than 5 grams of fat." 
applebee's original blackened chicken salad quickly became a favorite, 
encouraging this popular full-service chain to create a low-fat version of 
the delish dish. while most of the fat in the original comes from the 
tasty honey mustard dressing, this version creates a dressing that tastes 
just as good, yet has not a single gram of fat. combine that with fresh 
lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and 
a delicious cajun spice blend which generously coats chicken seared in 
light butter then grilled, and you have a majorly munchable salad which is 
incredibly easy on the waistline. who says you need gobs of fat to create 
a tasty meal? 
1/4 cup  fat free mayonnaise
1/4 cup  grey poupon dijon mustard
1/4 cup  honey
1 Tbsp  prepared mustard
1 Tbsp  white vinegar
1/8 tsp  paprika
  chicken marinade
1 cup  water
3 Tbsp  lime juice
2 Tbsp  soy sauce
1/2 Tbsp  worcestershire
  cajun spice blend
1/2 Tbsp  salt
1 tsp  sugar
1 tsp  paprika
1 tsp  onion powder
1 tsp  black pepper
1/2 tsp  garlic powder
1/2 tsp  cayenne pepper
1/2 tsp  white pepper
2   boneless, skinless chicken breast halves
2 Tbsp  light butter
8 cup  chopped iceberg lettuce
1/2 cup  shredded red cabbage
1/2 cup  shredded carrot
1/2 cup  fat free shredded mozzarella cheese
1/2 cup  fat free shredded cheddar cheese
1 large  tomato, diced
1   hardboiled egg white, diced
make dressing by combining ingredients in a small bowl. mix well by hand. 
store in a covered container in the refrigerator until salad is ready. 
combine water, lime juice, soy sauce, and worcestershire in a medium bowl, 
and stir. add the chicken breasts to the marinade, cover bowl and keep in 
refrigerator for several hours. overnight is even better. when chicken is 
marinated, preheat a frying pan or skillet (an iron skillet, if you've got 
it) over medium/high heat. also, preheat your barbecue grill to 
medium/high heat. combine the spices for the cajun spice blend in a small 
bowl. sprinkle a teaspoon of the spice blend over one side of each of the 
chicken breasts. cover the entire surface of the chicken with spice. melt 
the butter in the hot pan, then sear the chicken breasts for 2-3 minutes 
on the side with the spices. while first side cooks, sprinkle another 
teaspoon of spice over the top of each chicken breast, coating that side 
as you did the other. flip the chicken over, and sear for another 2-3 
minutes. the surface of the chicken will be coated with a charred, black 
layer of flavor. this is exactly what you are shooting for. finish the 
chicken off on your barbecue grill. grill each breast on both sides for 
2-3 minutes, or until they are done. while chicken is cooking prepare the 
salads by splitting the lettuce into two large bowls. toss in the red 
cabbage and carrots. mix the cheeses together, then top the salad with the 
cheeses and hardboiled egg. sprinkle the diced tomato on each salad. slice 
the chicken breast, across each breast in 1/2-inch-thick slices. spread 
the chicken over the top of the salad and serve immediately with dressing 
on the side. serves 2 as an entree. 
applebee's low-fat asian chicken salad 
as the seasons change so does the menu, at this popular 1064-unit 
casual restaurant chain. youll find this item in the low-fat and fabulous 
column during the summer months where its been a favorite since 1997. as 
with any salad, the waistline violator is the traditionally fat-filled 
dressing thats drizzled in gobs over the top of very healthy greens (a 
tablespoon of dressing is usually around 10-12 grams of fat each). so if 
we can just figure out a cool way to make the dressing fat-free, were well 
on our way to making huge salad four of them to be exact with only 12 
grams of fat on the entire plate. most of those grams come from the 
chicken breast, while the crunchy chow mein noodles pick up the rest. just 
be sure to plan ahead when you make this one. the chicken should marinate 
for a few hours if you want it to taste like the original. get ready for 
some big, meal-size salads. 
1 cup  teriyaki marinade
4   chicken breast fillets
  fatfree asian dressing
2 cup  water
1/2 cup  granulated sugar
3 Tbsp  dry pectin
1 Tbsp  white vinegar
1/2 tsp  soy sauce
1 tsp  salt
1/4 tsp  garlic powder
1/4 tsp  ground black pepper
1/4 tsp  paprika
8 cup  chopped romaine lettuce
8 cup  chopped iceberg lettuce
3 cup  shredded red cabbage
3 cup  shredded green cabbage
2 cup  shredded carrots
1 cup  chopped green onion
1-1/3 cup  crispy chow mein noodles
combine teriyaki marinade and chicken breasts in a medium bowl or 
resealable plastic bag. marinate chicken for 3-4 hours. prepare the 
dressing by combining all of the ingredients in a small saucepan over 
medium heat. bring mixture to a rolling boil while stirring often with a 
whisk, then remove the pan from the heat to cool. when dressing has 
cooled, pour it into a covered container and chill. when chicken breasts 
have marinated, preheat barbecue grill to high heat. grill chicken for 3-4 
minutes per side, or until done. combine the romaine and iceberg lettuce, 
red and green cabbage and 1 cup of shredded carrots in a large bowl with 
the dressing. toss well. divide the tossed greens among four plates. 
sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of 
crispy chow mein noodles. when the chicken breasts are done, slice each 
one, widthwise, into bite-size pieces. sprinkle the sliced chicken breasts 
over each salad. place a 1/4 cup pile of shredded carrots in the center of 
each salad. 
nutrition facts 
serving size 1 salad 
total servings 4 
fat (per serving) 12g 
calories (per serving) 575 
bananaberry freeze 
ah, if only kitchen cloning was an exact science. while working on 
this one i saw the same bartender make the drink two different ways on two 
different days. only after a firm grilling did i get her admitting to her 
personal "improvement" to the chain's secret recipe. the official clone 
includes the ingredients found below. but if you want to add a little 
pineapple juice -- as some independent thinking bartenders are apt to do 
-- you might discover you have indeed created a tastier version of this 
refreshing smoothie. on that day the cloning gods shall be looking the 
other way. 
but, for heaven's sake, be sure your banana is soft and ripe. this is 
a detail the gods won't ignore. 
1   10ounce box frozen sweetened sliced strawberries, thawed
1/3 cup  pina colada mix
2 cup  ice
2   ripe bananas
whipped cream 
2 fresh strawberries 
use a blender to puree the entire contents of the thawed box of frozen 
strawberries. add 1/3 cup pina colada mix and 2 cups of ice to the 
blender. cut the end off end banana -- set these pieces aside to use later 
as a garnish -- then put the bananas into the blender. blend on high speed 
until the ice is crushed and the drink is smooth. pour into two tall 
stemmed glasses, such as daiquiri glasses. slice each strawberry halfway 
up through the middle and add one to the rim of each glass. cut each 
banana slice halfway through the middle and add one to the rim of each 
glass next to the strawberry. top with whipped cream and serve with a 
straw. makes 2 servings. 
baked french onion soup 
don't even try to find this one on the menu at applebee's, because it 
isn't there; though it's the most popular soup served each day at this 
huge restaurant chain. this is the first of several big-time soup clones 
we'll unveil here in the next few weeks to help get you through the cold 
winter months. and they're all a cinch to make. just be sure you have some 
oven-safe soup bowls for this one, since we'll have to broil it a bit 
before serving. under the gooey melted provolone of the original version 
you get from applebee's is a unique round crouton that's made from bread 
similar to a hamburger bun. so that's exactly what we'll use in our clone. 
3 Tbsp  vegetable oil
6 medium  white onions, sliced
8 cup  beef broth (swanson is best)
1 cup  water
2-1/2 tsp  salt
1/2 tsp  garlic powder
1/4 tsp  ground black pepper
5   plain hamburger buns
10 slice  provolone cheese
10 tsp  shredded parmesan cheese
add 3 tablespoons oil to a large soup pot or saucepan over medium/high 
heat. add the sliced onions and saute for 20 minutes until the onions 
begin to soften and start to become translucent. you don't want them to 
brown. add the beef broth, water, salt, garlic powder and black pepper to 
the pan and bring mixture to a boil. when soup begins to boil, reduce heat 
and simmer for 45 minutes. to make the croutons cut off the top half of 
each top of the hamburger bun so that the bread is the same thickness as 
the bottom half of each bun. throw the tops away. now you should have 10 
round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut 
off. preheat oven to 325 degrees. place the bread in the the oven directly 
on the rack and bake for 15 to 20 minutes or until each piece is golden 
brown and crispy. set these croutons aside until you need them. when the 
soup is done, spoon about 1 cup into an oven-safe bowl. float a crouton on 
top of the soup, then place a slice of provolone cheese on top of the 
crouton. sprinkle 1/2 teaspoon of shredded parmesan cheese over the 
provolone. place the bowl into your oven set to high broil. broil the soup 
for 5 to 6 minutes or until the cheese is melted and starting to brown 
(you may need to broil longer if you are making more than one bowl at a 
time). sprinkle an additional 1/2 teaspoon of shredded parmesan cheese 
over the top of the soup and serve. repeat process to prepare remaining 
makes 10 servings. 
(ID: 13156) Mirror: Tue, Apr 22, 2003

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