Applebee’s Oriental Chicken Salad Copycat Recipe
This Applebee’s Oriental chicken salad dressing is the tangy, slightly sweet sauce that makes their crispy chicken salad worth ordering every single time. If you’ve been trying to figure out what’s in it, this recipe gets you close enough to skip the restaurant on a Tuesday night.
The dressing comes together in under 5 minutes, and the whole salad is on the table in about 30. It’s the kind of thing you’ll make once and then keep the dressing recipe written on a sticky note inside a cabinet.
Why I Love This Recipe
The dressing has this bright, rice-vinegar sharpness that cuts right through the richness of the crispy chicken and the toasted almonds. It’s not heavy, not creamy, just clean and a little tangy with a background sweetness from honey.
The sesame oil is doing a lot of work here. Even a small amount gives the whole salad that toasty, nutty flavor that makes you think it took more effort than it did.
This is the version I keep coming back to on weeks when I want something that feels a bit more interesting than a basic green salad.
Recipe Ingredients
- 3 tbsp honey – Balances the vinegar; use a mild honey so it doesn’t overpower
- 1½ tbsp rice wine vinegar – The main acid; don’t swap for white wine vinegar if you can help it, the flavor is sharper and less round
- 1 tbsp mayonnaise – Gives the dressing just enough body to coat the lettuce
- 1 tsp Dijon mustard – Adds a gentle heat and helps the dressing emulsify
- 1 tsp toasted sesame oil – Provides that nutty depth; a little goes a long way
- ¼ tsp soy sauce – Adds background salt and a faint savory note
- ¼ tsp garlic powder – Rounds out the flavor without making it sharp
- Pinch of salt – Adjust to taste at the end
- 2 boneless skinless chicken breasts – About 6 oz each; the protein that makes this a meal
- ½ cup all-purpose flour – For dredging the chicken
- 2 eggs – Beaten, for the egg wash
- 1½ cups panko breadcrumbs – Gives the chicken a lighter, crispier crust than regular breadcrumbs
- ½ tsp paprika – Seasons the panko and adds color
- ½ tsp salt – For seasoning the breading
- ½ tsp black pepper – For the breading
- 3 tbsp vegetable oil – For pan-frying the chicken
- 5 oz romaine lettuce, chopped – The base; about half a large head
- 5 oz red cabbage, shredded – Adds crunch and color
- 1 medium carrot, shredded – About ½ cup; adds sweetness and more crunch
- ¼ cup sliced almonds, toasted – For texture on top
- 2 tbsp crispy chow mein noodles – The crunchy finishing touch, just like Applebee’s
Variations / Substitutions
- Grilled chicken instead of crispy – Brush the chicken with a little soy sauce and garlic, grill over medium-high heat for 6 to 7 minutes per side, and the salad stays lighter with a slightly smoky edge.
- Agave instead of honey – Works almost identically; the dressing will be a touch thinner but the flavor is nearly the same.
- Swap romaine for napa cabbage – The salad gets even crunchier and holds up better if you’re making it ahead.
- Make it dairy-free – The recipe is already dairy-free as written, so no changes needed.
- Add heat – Stir ½ tsp of chili garlic sauce into the dressing for a gentle kick without changing the overall flavor profile.
- Skip the almonds – Sunflower seeds give you the same crunch with a milder flavor if anyone at the table has a tree nut allergy.
If you enjoy Asian-inspired salads like this one, you might also like Panda Express Chinese Chicken Salad Copycat Recipe.
How To Make Applebee’s Oriental Chicken Salad
Step 1: Whisk the Dressing
In a small bowl, combine the 3 tbsp honey, 1½ tbsp rice wine vinegar, 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp toasted sesame oil, ¼ tsp soy sauce, ¼ tsp garlic powder, and a pinch of salt. Whisk everything together for about 1 minute until the dressing looks smooth and slightly glossy.
Taste it now. It should hit you with tangy first, then sweet, with the sesame coming in at the end. If it’s too sharp, add a small drizzle more of honey. Set it aside while you cook the chicken.
Step 2: Bread the Chicken
Set up 3 shallow bowls: the ½ cup flour in the first, 2 beaten eggs in the second, and the 1½ cups panko breadcrumbs mixed with ½ tsp paprika, ½ tsp salt, and ½ tsp black pepper in the third. Press each chicken breast into the flour to coat all sides, shake off the excess, dip it through the egg wash, then press it firmly into the panko so the crumbs stick.
Press the panko in with your palm rather than just rolling the chicken through. That firm press is what gives you a coating that actually stays on in the pan instead of sliding off.
Step 3: Sear the Chicken
Heat the 3 tbsp vegetable oil in a large skillet over medium-high heat. When the oil shimmers, lay the breaded chicken breasts in carefully. Cook for 5 to 6 minutes per side, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
The crust should look more amber than yellow when it’s ready. If the outside is browning too fast before 5 minutes, lower the heat slightly to medium and let it finish. Transfer the cooked chicken to a cutting board and let it sit for 3 minutes before slicing.
Step 4: Toss the Salad Base
While the chicken rests, add the 5 oz chopped romaine, 5 oz shredded red cabbage, and shredded carrot from 1 medium carrot to a large bowl. Pour about two-thirds of the dressing over the greens and toss until everything is coated, about 30 seconds of turning with tongs.
Hold back some dressing so you can add more at the table. Different lettuces soak it up at different rates, and it’s much easier to add than to fix an overdressed salad.
Step 5: Plate and Garnish the Salad
Slice the rested chicken into strips on the diagonal, about ½ inch thick. Lay the strips over the dressed greens, then scatter the ¼ cup toasted sliced almonds and 2 tbsp crispy chow mein noodles across the top. Drizzle the remaining dressing over everything and serve immediately.
Recipe Tips
- Toast your almonds if they’re raw. Spread them in a dry pan over medium heat for 3 to 4 minutes, stirring often, until they’re golden and fragrant. It makes a noticeable difference to the flavor.
- Make the dressing up to 3 days ahead. It keeps well in a sealed jar in the fridge. Give it a good shake before using since it will separate slightly.
- Dry your lettuce well. Wet lettuce dilutes the dressing and makes the salad go watery fast. A salad spinner, or a clean kitchen towel, is worth the extra minute.
- The chicken works in an oven too. If you’d rather not pan-fry, bake the breaded breasts at 425°F (220°C) on a wire rack over a baking sheet for 20 to 22 minutes. You get a little less browning on the bottom but the crunch is still good.
Bake times for oven-fried chicken by breast size:
| Breast Size | Oven Temp | Time |
|---|---|---|
| Small (4 to 5 oz) | 425°F (220°C) | 18 to 20 mins |
| Medium (6 to 7 oz) | 425°F (220°C) | 20 to 22 mins |
| Large (8 to 9 oz) | 425°F (220°C) | 24 to 26 mins |
How To Store
- Refrigerate – Store undressed salad components and dressing separately in airtight containers for up to 3 days. Once dressed, the salad doesn’t hold well.
- Reheating – The sliced chicken reheats well in a 375°F (190°C) oven for 8 to 10 minutes on a wire rack to bring some crunch back. Avoid the microwave if you want to keep the coating crisp.
What To Serve With Applebee’s Oriental Chicken Salad
This salad is a full meal on its own, but a bowl of miso soup alongside it extends it into something that feels more like a proper sit-down dinner without any extra effort. Steamed jasmine rice on the side works well too if you’re feeding people with bigger appetites, since the rice soaks up any extra dressing left at the bottom of the bowl. If you want a bread element, a plain sesame flatbread gives you something to scoop with that doesn’t compete with the flavors already in the bowl.
Frequently Asked Questions
Can I make the dressing without sesame oil?
You can, but the flavor changes noticeably. A small amount of tahini stirred in can get you partway there if sesame oil isn’t available.
Can I use store-bought crispy chicken strips?
Yes. Frozen crispy chicken strips baked according to the package instructions work fine and cut the prep time down to about 10 minutes total.
Will the dressing separate in the fridge?
It will settle a bit after a few hours, which is normal since there’s no stabilizer beyond the mayo. A quick shake or a stir with a fork before serving brings it back together.
Can I double the dressing recipe?
Absolutely. The ratios scale cleanly, and extra dressing keeps in a sealed jar in the fridge for up to 3 days.
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Applebee’s Oriental Chicken Salad Recipe
Ingredients
Method
- Whisk together the honey, rice wine vinegar, mayonnaise, Dijon mustard, sesame oil, soy sauce, garlic powder, and salt until smooth. Taste and adjust, then set aside.
- Set up three bowls with flour, beaten eggs, and seasoned panko. Coat each chicken breast in flour, dip in egg, then press firmly into the panko.
- Heat the vegetable oil in a skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until deep golden and the internal temperature reaches 165°F (74°C). Rest for 3 minutes, then slice.
- Toss the romaine, red cabbage, and carrot with two-thirds of the dressing until coated.
- Lay the sliced chicken over the salad, scatter the toasted almonds and chow mein noodles on top, drizzle with the remaining dressing, and serve immediately.
