Begin by heating your grill to medium, or if you prefer, heat a cast-iron skillet or grill pan over medium heat. It’s crucial to get the right temperature so that your chicken cooks evenly.
Next, place the chicken breasts between two sheets of plastic wrap. Gently pound them to about 3/8-inch thick. This step ensures the chicken cooks quickly and remains tender.
Brush both sides of the chicken breasts with olive oil, and sprinkle them generously with salt and black pepper. Don’t be shy with the seasoning, as it really enhances the flavor.
Once your grill or skillet is ready, place the seasoned chicken breasts on it. Grill for about 5 to 7 minutes on each side, or until you notice a nice golden color and the chicken is cooked through. Transfer the chicken to a plate and allow it to rest for 4 to 5 minutes before slicing.
While the chicken rests, it’s time to toast the almonds. In a small dry skillet over medium heat, add the sliced almonds and watch them closely. There’s a fine line between toasted and burnt, so keep shaking the pan gently. Once you start to smell their nutty aroma, toast them for just a few seconds more and then immediately transfer to a paper towel to cool.
Now, let’s assemble the salad! Start by placing about 3 to 4 cups of romaine lettuce in bowls or on plates. This will be your fresh base.
Next, sprinkle each serving with carrots, crispy rice noodles, and the toasted almonds. The colors should pop, making it visually appealing.
Slice the rested chicken on a slight diagonal for the best presentation, then arrange it neatly on top of the salad.
Finally, serve your salads with a generous drizzle of Applebee’s Oriental Salad Dressing. Enjoy every flavorful bite!
