We haven’t had a vacation in nine years, friends. Nine years! We were plagued with one hiccup after another. But we finally got away last week. And we couldn’t have chosen a better place to take the kids for the first time – Disneyland!
Is it expensive? Yes. Are the lines long? Yes. Is it hot? Yes. Is it worth it? YES YES YES.
You’re surrounded by smiling faces. And music. And bubbles. It truly is the happiest place on earth.
After eating our weight in corn dogs and ice cream cones for five days, though, I am ready to consume salads for the rest of my life.
I fell in love with this cheater Asian Chicken Salad from Applebee’s last year and actually made it all winter long. It’s not the same as a warm churro from Main Street, but it welcomed us home just fine.
(Applebee’s) Asian Chicken Salad
Prep time: 10 minutes
Cook time: 20 minutes
• 3 tablespoons honey
• 1 1/2 tablespoons rice vinegar
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/8 teaspoon sesame oil
• 2 pieces Tyson’s Crispy Chicken Strips
• 4 cups mixed greens, such as romaine
• 2 cups bagged coleslaw mix
• 1 tablespoon sliced almonds
• 1/4 cup chow mein noodles
In a small bowl, whisk together the honey, vinegar, mayo, mustard, and sesame oil. Refrigerate while you prepare the salad.
Bake the chicken strips according to the package directions (about 20 minutes.) Remove and allow to cool off. Cut up into thin pieces.
Mix together some of the lettuce and coleslaw. Divide among individual plates, top with the chicken pieces, almonds, and chow mein noodles. Drizzle the dressing on top. Serve right away and enjoy!
(originally from Mandy’s Recipe Box)