This homemade Applebee’s Oriental Chicken Salad is a fresh, crunchy, and flavorful copycat recipe that tastes just like the restaurant favorite. With crispy chicken, a sweet and tangy dressing, and a mix of fresh veggies, it is an easy way to make a takeout style meal right at home.
What makes this salad so good is the combination of crispy fried chicken, crunchy cabbage, and that signature honey sesame dressing. We have tested this recipe several times to get the flavors just right, and it truly tastes like the original. This is one we make when we want something a little different but still simple and filling.
If you love this recipe, be sure to try Chicken Caesar Salad, Asian Chicken Salad, Cobb Salad, and Taco Salad, all easy salads that are perfect for lunch or dinner.
Why we think you’ll love it:
- Restaurant favorite at home. Enjoy the same tasty crispy chicken salad without leaving the house!
- Fresh and filling. A great balance of protein and crisp vegetables for a filling and satisfying meal.
- Signature dressing balance. Honey, rice vinegar, and a touch of sesame oil give that sweet-tangy “Oriental” flavor every time.
- Chicken stays crispy. The flour plus panko coating fries up crunchy and holds up better once it hits the salad.
Applebee’s Oriental Chicken Salad Ingredients
- Honey (3 tablespoons): Adds sweetness to the dressing and balances the tangy flavors.
- Rice wine vinegar (1½ tablespoons): Brings a light tang that gives the dressing its signature flavor.
- Mayonnaise (¼ cup): Creates a creamy base for the dressing.
- Dijon mustard (1 teaspoon): Adds depth and a slight tang that enhances the overall flavor.
- Sesame oil (⅛ teaspoon): Gives a subtle nutty flavor that makes the dressing taste more authentic.
- Chicken breast (2): Provides lean protein and becomes crispy and golden when fried.
- Egg (1): Helps the breading stick to the chicken.
- Milk (1 cup): Combines with the egg for a smooth coating mixture.
- All purpose flour (1 cup): Forms the base of the breading for crispy chicken.
- Panko (1 cup): Adds extra crunch for that restaurant style texture.
- Salt (1 teaspoon): Seasons the chicken and enhances flavor.
- Pepper (¼ teaspoon): Adds mild spice and depth.
- Vegetable oil for frying (3 cups): Allows the chicken to fry evenly and become golden and crispy.
- Romaine lettuce chopped (4 cups): Provides a crisp, fresh base for the salad.
- Red cabbage chopped (½ cup): Adds color and crunch.
- Napa cabbage chopped (½ cup): Gives a softer texture and mild flavor.
- Carrot shredded (1): Adds sweetness and extra crunch.
- Sliced almonds (3 tablespoons): Brings a nutty crunch that completes the salad.
How to Make Applebee’s Oriental Chicken Salad
DRESSING. Blend all dressing ingredients and refrigerate until ready to serve.
PREP. In a large saucepan, preheat oil over medium-high heat. While that is warming up, cut your chicken breast into several long, thin strips. Set aside.
BREAD CHICKEN. Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, panko, salt, and pepper. Dip the strips in the egg mixture, and then into the flour, coating completely.
FRY CHICKEN. When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite-size pieces.
PREPARE SALAD. Combine the romaine, red cabbage, napa cabbage, and carrots. Add chopped chicken pieces and sprinkle with almonds. Top with delicious honey oriental dressing and enjoy!
Kristyn’s Recipe Tips
- Fry chicken in small batches to keep the oil temperature steady and ensure even crispiness.
- Use a thermometer to keep oil around 350°F for best frying results.
- When frying food, choose an oil that has a high smoke point such as vegetable oil, canola oil, peanut oil, shortening, or even lard.
- Let chicken rest on paper towels to remove excess oil and keep it crispy.
- Toss salad with dressing right before serving to keep everything fresh and crunchy.
- Use an airfryer. Preheat the air fryer to 350°F. Arrange strips in the basket, making sure they are not touching. Cook the chicken for about 12 minutes or until the internal temperature is 165° F. You may need to cook the chicken in batches.
- Bake chicken in the oven. Preheat oven to 425° F and bake for 15-20 minutes.
Applebee’s Oriental Chicken Salad Recipe
Video
Ingredients
Dressing
- 3 tablespoons honey
- 1 ½ tablespoons rice wine vinegar
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ⅛ teaspoon sesame oil
Fried Chicken
- 2 chicken breast
- 1 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup panko
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups vegetable oil for frying
Salad
- 4 cups romaine lettuce, chopped
- ½ cup red cabbage, chopped
- ½ cup napa cabbage, chopped
- 1 carrot, shredded
- 3 tablespoons sliced almonds
Instructions
- Blend together all dressing ingredients and refrigerate until ready to serve.
- In a large saucepan, preheat oil over medium-high heat.
- While that is warming up, cut your chicken breast into several long thin strips. Set aside.
- Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, panko, salt, and pepper. Dip the strips in the egg mixture, and then into the flour, coating completely.
- When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite-size pieces.
- To prepare your salad, combine the romaine, red cabbage, napa cabbage, and carrots. Add chopped chicken pieces and sprinkle with almonds. Top with delicious honey oriental dressing and enjoy!
Notes
- Fry chicken in small batches to keep the oil temperature steady and ensure even crispiness.
- Use a thermometer to keep oil around 350°F for best frying results.
- When frying food, choose an oil that has a high smoke point such as vegetable oil, canola oil, peanut oil, shortening, or even lard.
- Let chicken rest on paper towels to remove excess oil and keep it crispy.
- Toss salad with dressing right before serving to keep everything fresh and crunchy.
- You can make the dressing ahead and store it in the fridge for up to 3 days.
- Use an airfryer. Preheat the air fryer to 350°F. Arrange strips in the basket, making sure they are not touching. Cook the chicken for about 12 minutes or until the internal temperature is 165° F. You may need to cook the chicken in batches.
- Bake chicken in the oven. Preheat oven to 425° F and bake for 15-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can make the dressing ahead and store it in the fridge for up to 3 days. Make the salad up to a day ahead of time. Store the chicken in its own airtight container.
Place all other ingredients in the salad bowl, cover with a paper towel to help soak up excess moisture, and cover with plastic wrap or a lid.
Right before serving, remove the lid and paper towel, then add the chicken and dressing.
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This recipe was first shared April, 2015.
This was delicious! I moved overseas and have been missing all of my restaurant faves. The dressing was bang-on. I couldn’t get the chow mein noodles so subbed out sesame snaps.
It was so good, my husband ate my second serving! ☹️
Oh I’m so glad you enjoyed the salad. And also happy to hear you could make something similar to what you love and miss back home!
Great salad and dressing, but I won’t bake the chicken next time. It was bland and was not crispy or brown much at all.
I’m sorry the chicken didn’t turn out as you had hoped. Thanks so much for trying it! I’m glad you liked the salad and dressing.
I make this with air fryer chicken to cut some calories & make it a tad bit healthier! It’s perfection!!!
Ooh that’s a great idea! Thanks for sharing!
Made this yesterday and it’s DELISH! The dressing is THE BOMB!
Thank you!! I’m so glad you enjoyed the salad… and the dressing. 😉
I don’t see chow mein noodles listed in the recipe. What kind of noodles do you use?
Thank you!
Yes I use chow mein noodles in this recipe. I include it in the directions but not in the ingredient list. Thanks for catching that! I will make the change. 🙂
Just mixed up this dressing. It is delicious! Can’t wait to have it for dinner tonight.I didn’t have sesame oil on hand so I used olive oil and sprinkled in some sesame seeds. I always make my chicken with corn flake crumb breading, it’s always so crispy. Thanks for the dressing recipe!
The crispy chicken sounds like a perfect addition for this salad. Thanks for sharing what you do!
Can I reuse the oil after frying the chicken? Please send answer to my inbox using my email address .
I just sent an email to your inbox. 🙂
If the oil is not burnt. I save it.Which means it has to be clear. I strain it and put it in a jar and put it in the fridge until the next time I need to fry chicken. I’ve done this for many years and my mother did it and so far we’ve had no problems .
Hi,, Kristyn! I love, love this salad and haven’t made it in some time (but don’t know why???) It’s amazing! Your sweet family looks so cute and loving. You certainly have your hands full. Thank you for sharing your wonderful recipe! That will be our dinner tonight bc I have one lonely chicken breast in the ref that I had to think of something for dinner to make with it. Have a wonderful spring and summer!
Awe, thank you so much for your kind words. You are so sweet! That makes my day! I hope you enjoyed this salad for dinner and I hope you have a wonderful spring and summer season as well!
This is one of my favorite salads! We eat it all the time!! Especially in the Summer!!😋
Love Love Love this dressing!Thanks for sharing.
Glad to share! Thank you so much!!