Name: Applebeeu2019s Oriental Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons honey; 1u00bd tablespoons rice vinegar; u00bc cup mayonnaise; 1 teaspoon Dijon mustard; u215b teaspoon sesame oil; 2 boneless, skinless chicken breasts; 1 egg; 1 cup milk; 1 cup all-purpose flour; 1 cup panko breadcrumbs; 1 teaspoon salt; u00bc teaspoon black pepper; 3 cups vegetable oil (for frying); 4 cups chopped romaine lettuce; u00bd cup chopped red cabbage; u00bd cup chopped Napa cabbage; 1 carrot, shredded; 3 tablespoons sliced almonds

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And since we’re busy humans with bills, schedules, and at least one picky eater in the household, making it at home means you get the same restaurant-style vibe—without the wait, the bill, or the “why is it so loud in here?” feeling.

Why You’ll Love This Applebee’s Oriental Chicken Salad

It’s crunchy in the best way. Romaine + cabbages + almonds + crispy chicken = texture heaven.
The dressing is the star. Sweet, tangy, creamy, and just a whisper of sesame.
Perfect for real life. Weeknight dinner, meal prep, “I need something impressive but easy,” all covered.

Ingredients You’ll Need

For the Honey Oriental Dressing

Honey (3 tablespoons) – sweet and cozy, balances tang
Rice vinegar (1½ tablespoons) – the bright “signature” zing
Mayonnaise (¼ cup) – creamy base
Dijon mustard (1 teaspoon) – adds depth and a slight bite
Sesame oil (⅛ teaspoon) – tiny amount, big impact

For the Crispy Chicken

Chicken breast (2) – sliced into thin strips
Egg (1) – helps coating stick
Milk (1 cup) – makes a smooth dip
All-purpose flour (1 cup) – breading base
Panko (1 cup) – extra crunch, restaurant-style
Salt (1 teaspoon)
Pepper (¼ teaspoon)
Vegetable oil for frying (about 3 cups)

For the Salad

Romaine lettuce, chopped (4 cups)
Red cabbage, chopped (½ cup)
Napa cabbage, chopped (½ cup)
Carrot, shredded (1)
Sliced almonds (3 tablespoons)

How to Make Copycat Applebee’s Oriental Chicken Salad

Step 1: Make the dressing first (because it gets better chilled)

In a bowl or blender, combine:

honey
rice vinegar
mayonnaise
Dijon mustard
sesame oil

Step 2: Heat the oil

In a large saucepan (or deep skillet), preheat vegetable oil over medium-high heat.
You want it hot enough that a few crumbs of breading sizzle right away.

Step 3: Slice the chicken

Cut chicken breasts into long, thin strips. Thin strips cook quickly and stay juicy inside while crisping up outside.

Step 4: Set up your breading station

In a small bowl: beat egg + milk
In a separate bowl: mix flour, panko, salt, pepper

Dip each chicken strip:

into egg-milk mixture
into flour-panko mix
Press lightly so the coating sticks.

Step 5: Fry until golden and crispy

Set cooked strips on paper towels to cool.

Step 6: Chop the chicken into bite-size pieces

Once cool enough to handle, cut into chunks. (Try not to “taste test” too many. Or do. I’m not the chicken police.)

Step 7: Build the salad

In a large bowl, toss together:

romaine
red cabbage
Napa cabbage
shredded carrot

Top with crispy chicken pieces and sprinkle with sliced almonds.

Step 8: Dress and enjoy

Aneta’s Little Kitchen Moment

This salad became one of my “save the day” dinners after I realized something: if I put crispy chicken on anything, my family suddenly stops asking what else is for dinner. The first time I made a homemade version of Applebee’s Oriental Chicken Salad, I thought, “Okay, this will be fine.”

It was not fine.
It was gone in minutes—and I had to fight for the last crunchy almond like it was a game show prize.

Tips for the Best Results

Don’t skip the panko. That’s where the crunch lives.
Let chicken drain on paper towels. Otherwise the coating can get soggy.
Go easy on sesame oil. It’s powerful—too much can taste like you fell into a bottle of it.

And if your breading gets a little messy on your fingers—congrats, you’re officially cooking like the rest of us.

Applebee’s Oriental Chicken Salad topped with crispy breaded chicken, romaine, red and Napa cabbage, shredded carrots, and sliced almonds with dressing on the side. — Applebee’s Oriental Chicken Salad loaded with crunchy cabbage, carrots, almonds, and crispy chicken—served with that sweet-tangy oriental dressing.

FAQs About Copycat Applebee’s Oriental Chicken Salad

Can I bake the chicken instead of frying?

Yes! For a lighter option, bake at 425°F on a wire rack over a sheet pan for about 15–20 minutes, flipping halfway. It won’t be quite the same as fried, but it’s still delicious for a Copycat Applebee’s Oriental Chicken Salad vibe.

How do I store leftovers?

Store salad ingredients and chicken separately from the dressing.

Dressing: sealed container for up to 5–7 days
Assemble when ready to eat so everything stays crisp.

Can I make the dressing ahead of time?

Absolutely—please do. The flavor gets even better after a few hours in the fridge. That sweet-tangy balance settles in like it owns the place.

What can I use instead of sliced almonds?

Bring Restaurant Magic Home Tonight

There’s a reason Applebee’s Oriental Chicken Salad has such a loyal following—it’s crispy, crunchy, sweet, tangy, and satisfying in a way that doesn’t feel like “diet food.” And now you can make it whenever the craving hits, in your comfiest clothes, with your favorite show on in the background.

If you try this Copycat Applebee’s Oriental Chicken Salad, don’t be surprised if it becomes a repeat dinner request. Crunchy chicken has that effect on people. Happy cooking!

Keep the Crunch Going: More Recipes You’ll Love

Want an easy dinner that still feels a little special? Asian Chicken Skewers are perfect for weeknights (and they make everyone think you worked way harder than you did).
If you’re in your “I need something fresh but filling” era, Thai Quinoa Crunch Salad is a great next stop—bright, crunchy, and super satisfying.

If you make this recipe, I’d love to hear how it turned out—please leave a quick review and tap your star rating (⭐️⭐️⭐️⭐️⭐️). Your feedback helps other readers (and makes my day!).