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–+ servings
Applebee's Oriental chicken salad in a bowl.
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4.97 from 101 votes

Applebee's Oriental Chicken Salad Recipe

Applebee’s Oriental Chicken Salad is a yummy salad with crispy chicken strips and a honey oriental dressing, just like the restaurant favorite.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Chinese
Servings: 4
Author: Kristyn Merkley

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!

Video

Notes

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.
  • 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.
Make ahead of time. Make 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.

Nutrition

Calories: 819kcal | Carbohydrates: 57g | Protein: 36g | Fat: 187g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 987mg | Potassium: 884mg | Fiber: 5g | Sugar: 20g | Vitamin A: 6999IU | Vitamin C: 13mg | Calcium: 179mg | Iron: 4mg