Copycat Applebee’s Oriental Chicken Salad Recipe – Crispy, Fresh, and Flavor-Packed

Love the crunch, sweetness, and creamy dressing of Applebee’s Oriental Chicken Salad? This homemade version brings those same textures and flavors to your kitchen with simple ingredients and easy steps. The crispy chicken, the bright cabbage, and that irresistible nutty-sweet dressing come together fast.

Whether you’re meal-prepping or making a quick weeknight dinner, this salad delivers. It’s satisfying, crowd-pleasing, and budget-friendly without skimping on taste.

What Makes This Special

This copycat keeps the best parts: ultra-crispy chicken, a creamy sesame dressing, and a crunchy slaw base that stays fresh. The dressing leans slightly sweet with honey and rice vinegar, balanced by toasted sesame and a hint of Dijon.

You can bake or air-fry the chicken for a lighter twist. It’s flexible too—swap in grilled chicken, adjust the sweetness, or add more veggies without losing the spirit of the original.

Ingredients

• For the Salad:
  • 4 cups shredded green cabbage
  • 2 cups shredded romaine lettuce
  • 1 cup shredded red cabbage (optional, for color)
  • 1 large carrot, julienned or shredded
  • 3 green onions, thinly sliced
  • 1/2 cup sliced almonds, lightly toasted
  • 1 cup crunchy chow mein noodles
• For the Crispy Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk (or milk with 1 teaspoon lemon juice)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Neutral oil for frying (or cooking spray for baking/air-frying)
• For the Oriental Dressing:
  • 1/3 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons toasted sesame oil
  • 1–2 tablespoons milk or water to thin, as needed
  • Pinch of salt and black pepper

Step-by-Step Instructions

1. Prep the dressing. In a small bowl, whisk together mayonnaise, honey, rice vinegar, Dijon, and sesame oil. Add a splash of milk or water to reach a pourable consistency.Season with a pinch of salt and pepper. Chill while you make the salad.
2. Toast the almonds. In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until lightly golden and fragrant. Set aside to cool.
3. Make the salad base. In a large bowl, combine green cabbage, romaine, red cabbage (if using), carrot, and green onions. Toss to mix and keep it crisp in the fridge.
4. Set up the chicken breading station. Butterfly chicken breasts if thick, then pound to even thickness. In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk the egg with buttermilk. In a third bowl, place panko breadcrumbs.
5. Bread the chicken. Dredge chicken in seasoned flour, dip in the egg-buttermilk mixture, then press into panko to coat well. Let rest on a rack for 5 minutes to help the coating adhere.
6. Cook the chicken.
   • Pan-fry: Heat 1/4 inch of oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and the internal temp reaches 165°F (74°C).
   • Oven: Bake on a greased rack at 425°F (220°C) for 16–20 minutes, flipping halfway, until crisp and cooked through.
   • Air fryer: Air fry at 390°F (200°C) for 10–14 minutes, flipping halfway, until golden and done.
7. Rest and slice. Transfer chicken to a cutting board and rest 5 minutes.Slice into strips.
8. Assemble. Toss the salad base with half the dressing. Top with sliced chicken, toasted almonds, and chow mein noodles. Drizzle on more dressing to taste.
9. Serve immediately. This salad is best when the greens are crisp and the chicken is warm.

How to Store

• Keep components separate. Store the salad base, dressing, chicken, and crunchy toppings in separate containers.
• Refrigeration: Greens and dressing keep 3–4 days. Cooked chicken lasts 3–4 days. Chow mein noodles and almonds stay crisp in the pantry.
• Reheating: Re-crisp chicken in a 375°F (190°C) oven or air fryer for 5–8 minutes. Avoid microwaving if you want a crunchy crust.
• Make-ahead tip: Pre-shred cabbage and mix the dressing in advance.Assemble right before serving for maximum crunch.

Health Benefits

• Fiber-rich base: Cabbage and romaine offer fiber and hydration, helping with fullness and digestion.
• Protein-packed: Chicken provides high-quality protein to keep you satisfied.
• Healthy fats in moderation: Sesame oil and almonds add flavor and vitamin E. Use dressing lightly for a lighter meal.
• Customizable calories: Air-fry or bake the chicken and reduce the chow mein noodles to trim calories and fat.

Common Mistakes to Avoid

• Soggy salad. Don’t dress the greens too early. Add the chow mein noodles at the very end.
• Uneven chicken cooking. Pound the chicken to an even thickness and check for 165°F (74°C) at the thickest part.
• Bland dressing. Taste and adjust salt, honey, or vinegar.The dressing should be balanced—creamy, sweet, and tangy.
• Skipping the rest. Let the breaded chicken rest before cooking, and again before slicing, to keep the crust intact.

Variations You Can Try

• Grilled chicken: Marinate in a little soy sauce, garlic, and honey, then grill for a lighter option.
• Peanut twist: Add 1–2 tablespoons creamy peanut butter to the dressing for a richer, satay-style vibe.
• Gluten-free: Use GF panko, rice flour, and GF chow mein noodles. Check labels on vinegar and soy-based ingredients.
• Spicy kick: Add sriracha or chili crisp to the dressing, or sprinkle red pepper flakes on the chicken.
• Extra veg: Toss in edamame, cucumber, or thinly sliced bell peppers for more color and crunch.
• Fruit addition: Mandarin orange segments or thin apple slices pair beautifully with the dressing.

FAQ

Can I use pre-cooked chicken?

Yes. Rotisserie or leftover grilled chicken works well.

The salad won’t have the same crunchy cutlet vibe, but it’s fast and still delicious.

What can I substitute for mayonnaise in the dressing?

Use Greek yogurt for a tangier, lighter dressing. Add a drizzle of oil to smooth it out if needed.

Is there a nut-free option?

Skip the almonds and use roasted pumpkin seeds or sunflower seeds for crunch without nuts.

Can I make the dressing ahead of time?

Absolutely. It keeps in the fridge for up to 5 days.

Whisk before serving and thin with a splash of water if it thickens.

How do I keep the chicken crispy?

Cook on a rack for airflow, let it rest, and add it to the salad right before eating. Reheat in the oven or air fryer instead of the microwave.

What if I don’t have rice vinegar?

Use apple cider vinegar and add a touch more honey to balance. Avoid balsamic here—it’s too heavy for this style of dressing.

Wrapping Up

This Copycat Applebee’s Oriental Chicken Salad hits all the right notes—crunchy, creamy, sweet, and savory.

With simple steps and easy-to-find ingredients, it’s a weeknight winner or a meal-prep favorite. Make it your own with grilled chicken, extra veggies, or a peanutty twist. Once you master the dressing and the crispy cutlet, you’ll want this in your regular rotation.