Applebee’s Oriental Grilled Chicken Salad Copycat Recipe

This Applebee’s Oriental Grilled Chicken Salad copycat brings the crispy noodles, tender marinated chicken, and that sweet-tangy dressing to your own kitchen in about 35 minutes.

It’s the kind of salad that actually fills you up, which is why it’s been a menu staple for decades. Make it on a weeknight and you won’t miss the restaurant at all.

Why I Love This Recipe

The dressing is the reason this salad works. It’s sweet, a little sour, and has just enough sesame to pull everything together without tasting like a bottle of stir-fry sauce.

The crispy wontons give you a crunch that holds up longer than croutons. The soy-ginger marinade keeps the chicken juicy even after it’s sliced, so nothing on the plate tastes dry or flat.

Recipe Ingredients

• 1 lb boneless, skinless chicken breasts – 2 medium breasts work; pound them to even thickness for consistent cooking
• 3 tbsp soy sauce (for marinade) – low-sodium works fine here
• 1 tbsp sesame oil (for marinade) – toasted sesame oil gives the strongest flavor
• 1 tbsp honey (for marinade) – balances the salt in the soy sauce
• 1 tsp fresh ginger, grated – bottled minced ginger works in a pinch
• 2 cloves garlic, minced – about 1 tsp if using pre-minced
• 1 tbsp vegetable oil – for the grill pan or skillet
• 6 cups romaine lettuce, chopped – about 1 large head; iceberg also works
• 1 cup red cabbage, thinly sliced – adds color and a mild bite
• 1 cup shredded carrots – pre-shredded from a bag is fine
• 3 green onions, sliced – both the white and green parts
• 1/2 cup crispy wonton strips – find these near croutons in most grocery stores
• 1/4 cup sliced almonds, toasted – the toasting brings out a nutty depth
• 1 can (11 oz) mandarin oranges, drained – canned in juice, not syrup
• 3 tbsp rice wine vinegar (for dressing) – the mild acidity is key; don’t substitute white vinegar
• 2 tbsp honey (for dressing) – separate from the marinade honey
• 1 tbsp soy sauce (for dressing) – separate from the marinade soy sauce
• 1 tbsp sesame oil (for dressing) – separate from the marinade sesame oil
• 1/4 cup vegetable oil (for dressing) – neutral flavor lets the other ingredients come through
• 1 tsp Dijon mustard – helps the dressing emulsify and stay together
• 1/2 tsp black pepper – for the dressing

Variations / Substitutions

• Grilled shrimp – cook for 2 to 3 minutes per side over medium-high heat; the sweet dressing works just as well with shrimp as with chicken.
• Tofu – press it firm, slice into slabs, and marinate the same way; it picks up the soy-ginger flavor well and holds up on a hot pan.
• Maple syrup instead of honey – the flavor is slightly earthier and a little less floral, but it works in both the marinade and the dressing.
• Lime juice instead of rice wine vinegar – brighter and more citrusy in the dressing; good if you like a sharper tang.
• Coconut aminos instead of soy sauce – slightly sweeter and lower sodium; works across both the marinade and the dressing.
• Cashews instead of almonds – creamier bite, a bit richer; toast them the same way.
• Add heat – a pinch of red pepper flakes in the dressing gives a gentle warmth without changing the overall character of the salad.

If you enjoy this kind of salad, you might also like a Thai Peanut Chicken Salad with a peanut-lime dressing.

How To Make Oriental Grilled Chicken Salad

Step 1: Marinate the Chicken

In a shallow bowl or zip-lock bag, whisk together the 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 2 cloves minced garlic. Add the 1 lb chicken breasts, turn to coat, and refrigerate for at least 20 minutes. If you have time, 1 hour gives you a noticeably deeper flavor.

The marinade is thin, not a thick paste, but that’s correct. A thin marinade penetrates faster and won’t burn on a hot pan the way a sugary glaze does.

Step 2: Whisk the Dressing

In a small bowl or jar, combine the 3 tbsp rice wine vinegar, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp sesame oil, 1/4 cup vegetable oil, 1 tsp Dijon mustard, and 1/2 tsp black pepper. Whisk until the dressing looks smooth and uniform, about 30 seconds. Taste it now and adjust if you want more acid or sweetness.

The mustard helps it stay emulsified so it won’t split into a puddle of oil on top of your salad. If you make this ahead and it separates in the fridge, a quick shake or stir brings it right back.

Step 3: Sear the Chicken

Heat a grill pan or heavy skillet over medium-high heat and add the 1 tbsp vegetable oil. Pull the chicken from the marinade, shake off the excess, and lay the breasts down without crowding them. Cook for 6 to 7 minutes on the first side without moving them, then flip and cook another 5 to 6 minutes until the internal temperature reads 165°F (74°C).

You want clear grill marks or a golden sear on the outside and no pink inside. Let the chicken rest on a cutting board for 5 minutes before slicing, so the juices don’t run out the moment you cut it.

Step 4: Toss the Salad Base

In a large bowl, combine the 6 cups chopped romaine, 1 cup sliced red cabbage, 1 cup shredded carrots, and 3 sliced green onions. Pour about half the dressing over the vegetables and toss until everything is lightly coated. Start with half because you can always add more, but you can’t take it away.

The salad should look glossy but not wet. If the leaves look dry after tossing, add more dressing 1 tbsp at a time.

Step 5: Plate and Garnish the Salad

Divide the dressed salad between 4 plates or wide bowls. Slice the rested chicken crosswise into thin strips and fan them out over the top of each portion. Scatter the 1 can drained mandarin oranges, 1/2 cup crispy wonton strips, and 1/4 cup toasted sliced almonds over each plate, then drizzle with the remaining dressing.

Recipe Tips

• Toast the almonds yourself – spread them in a dry skillet over medium heat and stir for 3 to 4 minutes until they smell nutty and turn a shade darker. Pre-toasted almonds from a bag are usually stale.
• Pound the chicken to even thickness – a quick pound to about 3/4-inch even thickness means the thickest part and the thinnest part finish cooking at the same time. Uneven chicken is the main reason one end dries out.
• Keep the wonton strips separate until serving – if you’re not eating this all at once, store the wonton strips in a small bag and add them per plate. They go soft in about 15 minutes once they touch dressed lettuce.
• Make the dressing up to 5 days ahead – it keeps well in a sealed jar in the fridge, which makes this a good meal-prep salad if you store the components separately.

Cook times by thickness of chicken breast:

How To Store

• Refrigerate – store the chicken, salad vegetables, dressing, and toppings in separate airtight containers for up to 3 days. Once dressed, the lettuce wilts overnight and isn’t worth saving.
• Reheating – reheat the sliced chicken in a skillet over medium heat for 2 to 3 minutes or microwave for 60 seconds. Add it cold to the salad if you prefer.

What To Serve With Oriental Grilled Chicken Salad

A bowl of miso soup alongside is a low-effort pairing that adds warmth without competing with the salad’s flavors. Steamed edamame with a pinch of flaky salt gives you a little extra protein and something to snack on while you assemble the plates. If you’re feeding people who want something more filling, a scoop of white rice or a side of chilled soba noodles rounds it out without making the meal feel heavy.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay juicier. Cook them to the same 165°F (74°C) internal temperature, but expect them to take 1 to 2 minutes longer per side.

Can I make this salad ahead for meal prep?

Yes, but slice and store the chicken separately from the vegetables, and keep the dressing in its own jar. Assemble each portion just before eating so the lettuce stays crisp.

Where do I find wonton strips at the grocery store?

Most large grocery stores stock them near the croutons and salad toppings in the center aisles. In a pinch, chow mein noodles from the Asian foods section give a similar crunch.

Can I cook the chicken on an outdoor grill instead?

Absolutely. Preheat to medium-high and cook directly over the flame for the same times listed in the cook chart above. You’ll get more char and smokiness, which works great with the sweet dressing.

Is this salad gluten-free?

Not as written, because soy sauce and wonton strips contain gluten. Swap both the soy sauce measurements for tamari or coconut aminos and use gluten-free wonton strips or crushed rice crackers to make it work.

Applebee’s Oriental Grilled Chicken Salad Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 38 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts
• 3 tbsp soy sauce (for marinade)
• 1 tbsp sesame oil (for marinade)
• 1 tbsp honey (for marinade)
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 6 cups romaine lettuce, chopped
• 1 cup red cabbage, thinly sliced
• 1 cup shredded carrots
• 3 green onions, sliced
• 1/2 cup crispy wonton strips
• 1/4 cup sliced almonds, toasted
• 1 can (11 oz) mandarin oranges, drained
• 3 tbsp rice wine vinegar (for dressing)
• 2 tbsp honey (for dressing)
• 1 tbsp soy sauce (for dressing)
• 1 tbsp sesame oil (for dressing)
• 1/4 cup vegetable oil (for dressing)
• 1 tsp Dijon mustard
• 1/2 tsp black pepper

Method

 

1. Whisk together the marinade (soy sauce, sesame oil, honey, ginger, garlic), add the chicken breasts, and refrigerate for at least 20 minutes.
2. Whisk all dressing ingredients together in a small bowl or jar until smooth, about 30 seconds. Taste and adjust.
3. Heat vegetable oil in a grill pan or skillet over medium-high. Cook marinated chicken 6 to 7 minutes on the first side, flip, and cook 5 to 6 more minutes until it reaches 165°F (74°C). Rest for 5 minutes, then slice.
4. Toss romaine, red cabbage, carrots, and green onions in a large bowl with half the dressing until lightly coated.
5. Divide the dressed salad among 4 plates, top with sliced chicken, mandarin oranges, wonton strips, and toasted almonds, then drizzle with remaining dressing.

Notes

You can make the dressing up to 5 days ahead and keep it in a sealed jar in the fridge. If you’re serving this in stages rather than all at once, hold back the wonton strips and add them right before eating so they stay crisp. The marinade time is flexible: 20 minutes is the minimum, but if you can give it an hour, the chicken will have noticeably more flavor going into the pan.