Applebee’s Oriental Chicken Salad Easy Copycat Recipe

This Applebee’s Oriental Chicken Salad copycat brings the crispy chicken, crunchy noodles, and sweet-tangy dressing from your favorite booth straight to your kitchen. It comes together in about 30 minutes and costs a fraction of what you’d pay at the restaurant.

The dressing is what keeps people coming back to this one. It’s got that sweet, slightly sharp, sesame-forward flavor that turns a pile of greens into something you actually want to eat.

Why I Love This Recipe

The contrast of textures is what makes this salad work. Crispy fried chicken over cool romaine, with crunchy wonton strips and sliced almonds in every bite.

The honey-sesame dressing pulls it all together. It’s sweet without being cloying, and the rice vinegar gives it a clean, bright edge.

This is the version I keep coming back to for a weeknight dinner that feels a little more interesting than a basic salad.

Recipe Ingredients

• 1 lb chicken breast – Boneless, skinless; cut into strips before breading
• 1 cup all-purpose flour – For dredging; keep it on the lighter side for a thin, crisp crust
• 2 large eggs – Beaten for the egg wash
• 1 tsp garlic powder – Goes into the flour coating
• 1 tsp onion powder – Adds savory depth to the breading
• 1 tsp salt – For seasoning the flour
• 1/2 tsp black pepper – For the breading
• 1 cup panko breadcrumbs – Gives the coating its crunch; regular breadcrumbs work but are less crispy
• 2 cups vegetable oil – For frying; canola or peanut oil both work
• 6 cups romaine lettuce – Chopped; iceberg works but romaine holds up better under the warm chicken
• 1 cup red cabbage – Thinly sliced for color and crunch
• 1 cup shredded carrots – Pre-shredded from a bag is fine
• 1 cup wonton strips – Store-bought from the crouton aisle; or fry wonton wrappers yourself
• 1/4 cup sliced almonds – Toasted gives them more flavor, but untoasted is fine
• 3 green onions – Sliced thin
• 2 tbsp sesame seeds – Sprinkle on top at the end

For the Dressing:

• 3 tbsp honey – The base sweetness
• 3 tbsp rice vinegar – Bright and mild; don’t swap for white vinegar
• 2 tbsp soy sauce – Adds salt and umami
• 1 tbsp sesame oil – Toasted sesame oil is key here; it has much more flavor than plain
• 1 tbsp Dijon mustard – Gives the dressing body and a mild tang
• 1/4 cup vegetable oil – Neutral base; whisked in last to emulsify
• 1/4 tsp black pepper – Just a touch

Variations / Substitutions

• Grilled instead of fried – You lose the crispy coating, but the dressing still shines and the salad is lighter overall.
• Tofu for chicken – Press extra-firm tofu dry, bread it the same way, and fry until golden; works well for a vegetarian version.
• Gluten-free – Swap the flour and panko for a gluten-free 1-to-1 flour and gluten-free panko, and use tamari instead of soy sauce.
• Maple syrup instead of honey – The dressing gets a slightly deeper, earthier sweetness.
• Lime juice for rice vinegar – The dressing gets brighter and more citrus-forward, which is nice in summer.
• Add heat – A teaspoon of sriracha whisked into the dressing adds a mild back-of-the-throat warmth without changing the character.

If you like this kind of salad, you might also enjoy making a Panera Bread Asian Sesame Chicken Salad copycat at home.

How To Make Oriental Chicken Salad

Step 1: Bread the Chicken Strips

Set up your breading station: put the 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper in one shallow bowl, the 2 beaten eggs in a second, and the 1 cup panko breadcrumbs in a third. Working one piece at a time, dredge each strip of chicken in the seasoned flour, then drag it through the egg, then press it firmly into the panko so the crumbs stick to every surface.

The key is pressing the panko on rather than just dipping. Strips that get a firm press hold their coating in the oil instead of shedding it halfway through.

Step 2: Fry the Chicken Strips

Pour the 2 cups vegetable oil into a heavy skillet or wide saucepan and heat it over medium-high until it reaches 350°F (175°C). A kitchen thermometer is the most reliable way to check. Fry the breaded chicken strips in batches so you don’t crowd the pan, about 3 to 4 minutes per side, until deep golden brown and cooked through to an internal temperature of 165°F (74°C).

Transfer the fried strips to a wire rack or a plate lined with paper towels. A rack keeps the bottoms from going soggy while you finish the rest.

Don’t rush the oil temperature. Oil that isn’t hot enough leads to greasy, pale chicken rather than the crisp, golden crust you’re after.

Step 3: Whisk the Dressing

In a small bowl or jar, combine the 3 tbsp honey, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp Dijon mustard, and 1/4 tsp black pepper. Whisk them together until smooth, then slowly drizzle in the 1/4 cup vegetable oil while whisking constantly. Keep going for about 30 to 60 seconds until the dressing looks slightly thicker and uniform.

It should taste sweet, sharp, and nutty at this point. If it tastes flat, add a small splash more rice vinegar.

Step 4: Toss the Salad Base

In a large bowl, combine the 6 cups romaine lettuce, 1 cup red cabbage, and 1 cup shredded carrots. Pour about two-thirds of the dressing over the greens and toss until everything is coated evenly. Add more dressing to taste, but keep a little back for drizzling at the end.

Step 5: Plate and Garnish

Divide the dressed salad between 4 bowls or plates. Lay the fried chicken strips across the top, then scatter the 1 cup wonton strips, 1/4 cup sliced almonds, and 3 sliced green onions over each serving. Finish with a sprinkle of the 2 tbsp sesame seeds and a drizzle of the remaining dressing over the chicken.

Recipe Tips

• Slice the chicken thin. Strips about 1/2 inch thick cook through quickly and stay juicy. Thick chunks take longer and risk an overcooked exterior before the inside is done.
• Toast the almonds in a dry skillet. Two to three minutes over medium heat until they smell nutty makes a noticeable difference in flavor. Let them cool completely before adding to the salad.
• Make the dressing ahead. It keeps well in a sealed jar in the fridge for up to 5 days. Give it a good shake before using, as the oil will separate.
• Don’t dress the salad until you’re ready to serve. The romaine wilts quickly once dressed, especially under warm chicken. Dress and plate to order if you’re feeding a crowd at different times.

Cook times by chicken strip thickness:

How To Store

• Refrigerate – Store components separately for best results. Dressed salad keeps for 1 day but goes limp. Undressed greens, chicken, and dressing each keep for up to 3 days in separate airtight containers.
• Reheating – Reheat the chicken strips in an air fryer at 375°F (190°C) for 4 to 5 minutes or in a 400°F (200°C) oven for 8 to 10 minutes to bring back some of the crunch. Microwaving works but softens the coating significantly.

What To Serve With Oriental Chicken Salad

A bowl of hot miso soup on the side works well here because the warm, savory broth contrasts the cool, crisp salad without competing with the sesame dressing. Steamed jasmine rice turns this into a more substantial meal if you’re feeding people who want something more filling. Warm egg rolls on the side add another layer of crunch and make it feel like a restaurant spread at home.

Frequently Asked Questions

Can I make the dressing thicker for dipping?

Yes. Whisk in an extra 1 tsp of Dijon mustard or reduce the rice vinegar by half, and the dressing will be noticeably thicker and cling better.

Can I use rotisserie chicken instead of frying?

You can, though you’ll lose the crispy breaded coating that defines the original. Shred the rotisserie chicken and pile it on the salad cold or at room temperature.

How do I keep the wonton strips from getting soggy?

Add them right before serving, never when tossing the salad with dressing. Even a few minutes sitting in dressed greens will soften them.

Can I double this recipe for a group?

Yes. The dressing scales up easily. Fry the chicken in batches to keep the oil temperature stable, and keep finished strips warm on a rack in a 200°F (93°C) oven while you finish the rest.

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Oriental Chicken Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breast, cut into strips
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 2 cups vegetable oil
• 6 cups romaine lettuce, chopped
• 1 cup red cabbage, thinly sliced
• 1 cup shredded carrots
• 1 cup wonton strips
• 1/4 cup sliced almonds
• 3 green onions, sliced thin
• 2 tbsp sesame seeds
• 3 tbsp honey
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Dijon mustard
• 1/4 cup vegetable oil (for dressing)
• 1/4 tsp black pepper (for dressing)

Method

 

1. Set up a flour-egg-panko breading station, season the flour with garlic powder, onion powder, salt, and pepper, then bread each chicken strip by dredging in flour, dipping in egg, and pressing firmly into panko.
2. Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C) and fry the chicken strips in batches, 3 to 4 minutes per side, until deep golden and the internal temperature reaches 165°F (74°C); transfer to a wire rack.
3. Whisk together the honey, rice vinegar, soy sauce, sesame oil, Dijon mustard, and black pepper in a bowl, then slowly drizzle in 1/4 cup vegetable oil while whisking until the dressing is smooth and slightly emulsified.
4. Toss the romaine, red cabbage, and shredded carrots with two-thirds of the dressing in a large bowl until evenly coated.
5. Divide the dressed salad into 4 bowls, top with the fried chicken strips, wonton strips, sliced almonds, green onions, sesame seeds, and a drizzle of the remaining dressing.

Notes

The dressing can be made up to 5 days ahead and kept in the fridge. If you’re serving this for a group over an extended time, keep the components separate and assemble each bowl to order so the greens stay crisp and the wonton strips don’t go soft.