Important Update: The Coco’s Asian Chicken Salad Dressing has been discontinued. The restaurant has a replacement (that is not very good.) A comment from Sherry Leger suggests a substitute and asks our feedback. This warranted its own page, so here you are. PLEASE CLICK HERE to read the original chain about Coco’s Asian Chicken Salad Dressing.
Here is Sherry’s post:
I love Coco’s Asian Chicken dressing and was sad that I could not buy the bottles anymore. But I have found a substitute, Togo’s Asian Chicken Salad Dressing is very close (its been so long, but its got that same kick). I would love from someone to try it and tell me their thoughts.
Please comment below with your comments about Togo’s.
Here is what I found on the web and by making a few phone calls:
According to the Fooducate website, the dressing got a D grade. It has too much salt. It has too much saturated fat. It is horrendous for dieters.
My opinion about that is “Yeah, so what’s the problem?” We all know it probably has lots of calories and is bad for us, but you only go around in life once. ENJOY IT.
Togos is a Franchise
I gave a call to a couple of the Togos Sandwich Shops. Two of the shops offered to sell me a small Au jus container of it, but two said “Sorry.” Since it is a franchise, it is pretty much up to the owner of the franchise. The problem for you Easterners is that it is a chain located in the western half of the United States. I’ve found enough information that you might try the recipe below.
Make it Yourself
Here is a recipe that I found posted on Yahoo. I modified it a little bit. The way it was written would not allow the oil to completely emulsify, plus I changed a few things up cause that’s just what I do.
- 1/2 C Pineapple juice
- 1/4 C Rice vinegar
- 1 TBL Soy sauce
- 1 TBL Brown sugar
- 2 TBL Honey
- 1/2 tsp Pepper
- 1 tsp Dijon mustard or 1/2 tsp mustard seed
- 2 tsp Sesame oil
- Combine all ingredients except the oil in a food processor or large mixing bowl.
- Whisking or blending continually, drizzle in the sesame oil VERY SLOWLY
- Store in a jar for up to a week
– Warm to room temperature and shake well before using stored dressing
Applebees May be Close
ORIENTAL CHICKEN SALAD LIKE APPLEBEE’S
- 4 breaded chicken breast fillets
- 1 romaine heart
- 1 1/2 c. coleslaw mix (or finely shredded cabbage)
- 1/3 c. toasted almond slivers or slices (blanched almonds)
- 1/2 c. chow mein noodles
– 1/3 c. vinegar
– 1/2 c. sugar
– 3/4 tsp. salt
– 1 tsp. dry mustard
– 1 tsp. horseradish
– 1/4 c. spanish onion, diced
– 1 c. canola oil
- Cook chicken fillets as directed.
- To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
- Continue to blend and slowly drizzle in the oil until blended.
- To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles.
- Then cut up the chicken and add to salads.
- I’ve had good results by layering first the romaine then the cabbage, almonds, chicken and dressing. This should make 3 or 4 salads.
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