The Applebee’s Oriental Chicken Salad You Can’t Stop Thinking About
Remember those days when a trip to Applebee’s felt like the biggest treat? For me, it was the go-to spot for birthday dinners and Friday night celebrations.
And there was always one thing on the menu I couldn’t resist: the Oriental Chicken Salad. That perfect crunch, the sweet and tangy dressing, the tender chicken… it was legendary.
I can’t tell you how many times I’ve craved that exact salad, only to realize I didn’t want to leave the house. So, I went on a mission. A mission to recreate that iconic flavor right in my own kitchen.
After a lot of tweaking and tasting, I finally cracked the code. This recipe isn’t just close; it’s a spot-on copycat that will transport you right back to that comfy booth. It has all the crunch and flavor you remember, but now you can have it whenever you want.
What You’ll Need
Breaking this down into two parts makes it easier to organize: the dressing and the salad itself. The magic is in how they come together.
For the Sweet & Tangy Dressing:
- 1/2 cup mayonnaise
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sesame oil
- A pinch of salt and pepper
For the Salad:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce (or tamari)
- 1 head of romaine lettuce, chopped
- 1 head of red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup sliced almonds
- 1/2 cup chow mein noodles or crispy wonton strips
- 1/4 cup sliced green onions
- 1 tablespoon olive oil (for cooking chicken)
Tools Required
You don’t need any fancy gadgets for this one. Just your basic kitchen essentials will do the trick.
- Large skillet
- Cutting board
- Sharp knife
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Measuring cups and spoons
How to Make The Perfect Oriental Chicken Salad
Follow these steps, and you’ll have a restaurant-quality salad ready in no time. It’s all about the prep and assembly.
Step 1: In a small bowl, whisk together all the dressing ingredients: mayonnaise, rice vinegar, honey, sugar, Dijon mustard, and sesame oil. Season with a little salt and pepper. Set it aside for the flavors to meld together.
Step 2: Pat your chicken pieces dry and place them in a bowl. Drizzle with soy sauce and toss to coat everything evenly. Let it marinate for about 10 minutes while you prep other things.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through.
Step 4: While the chicken is cooking, you can toast the almonds. Place them in a dry, small skillet over medium heat. Toast for 2-3 minutes, shaking the pan often, until they are fragrant and lightly golden. Watch them closely, as they can burn fast!
Step 5: Now it’s time to build the salad. In a large bowl, combine the chopped romaine, shredded cabbage, and carrots. Give it a good toss to mix everything up.
Step 6: Add the cooked chicken, toasted almonds, and half of the crispy chow mein noodles to the salad bowl. Drizzle about half of the dressing over the top.
Step 7: Gently toss the salad until everything is lightly coated in the dressing. You can add more dressing if you like it creamier. Serve immediately, garnished with the remaining chow mein noodles and sliced green onions.
Pro Tips
After making this dozens of times, I’ve picked up a few tricks that take this salad from great to absolutely perfect.
- Don’t Skip the Marinade. That quick 10-minute soak in soy sauce does wonders for the chicken. It not only seasons the meat but also helps it get a nice color in the pan without drying out.
- Make the Dressing Ahead. The dressing tastes even better if you make it a few hours or even a day in advance. This gives the flavors time to really marry. Just store it in an airtight jar in the fridge.
- Keep it Crunchy. Don’t add the dressing or the chow mein noodles until you’re ready to serve. This is the key to avoiding a soggy salad. The crunch is a huge part of what makes this dish so satisfying.
- Shred Your Own Cabbage. While pre-shredded cabbage is convenient, shredding it yourself from a fresh head gives you a much better texture and crunch. It’s a small step that makes a big difference.
Substitutions and Variations
One of the best things about making salads at home is that you can easily customize them. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken Breast | Grilled Shrimp or Steak | Adjust cooking time accordingly. |
| Romaine Lettuce | Napa Cabbage or Iceberg | Napa offers a softer, sweeter crunch. |
| Sliced Almonds | Cashews or Peanuts | Adds a different nutty flavor profile. |
| Honey | Maple Syrup or Agave | Great for a vegan-friendly dressing. |
You could also add some mandarin orange slices for a burst of citrusy sweetness or edamame for an extra boost of protein and texture.
Nutritional Breakdown and Diet Swaps
Here’s a rough estimate of the nutrition per serving, but keep in mind this can vary based on your specific ingredients and portion sizes.
Approximate Nutrition Per Serving:
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 25g
- Fat: 28g
Want to adapt this to your dietary needs? It’s easy.
| Dietary Need | Simple Swap |
|---|---|
| Gluten-Free | Use tamari instead of soy sauce and certified GF chow mein noodles. |
| Lower-Carb | Omit the chow mein noodles and use a sugar-free sweetener in the dressing. |
| Vegan | Replace chicken with firm tofu or chickpeas, and use maple syrup instead of honey. |
| Dairy-Free | This recipe is naturally dairy-free! Just double-check your mayonnaise brand. |
Leftovers and Storage
If you have leftovers, the best way to store them is by keeping the components separate. This prevents everything from getting wilted and mushy.
Store the mixed greens in an airtight container or bag in the fridge. Keep the chicken, dressing, and toasted almonds in their own separate containers.
When you’re ready for another serving, just assemble a fresh salad. It will taste just as good as it did on the first day. The components should stay fresh for up to 3 days.
Frequently Asked Questions
Q1. Can I use rotisserie chicken to save time?
Ans: Absolutely! A store-bought rotisserie chicken is a fantastic shortcut. Just shred the meat and toss it right into the salad. You’ll miss the soy marinade flavor, but it will still be delicious.
Q2. My dressing seems too thick. How can I thin it out?
Ans: If your dressing is thicker than you’d like, just whisk in a teaspoon of water at a time until it reaches your desired consistency. A little goes a long way.
Q3. How can I make this salad a full meal?
Ans: This salad is quite hearty on its own, but if you want to bulk it up, you can serve it with a side of steamed rice or a warm bread roll. It also pairs nicely with a light wonton soup.
Q4. Is this recipe spicy?
Ans: No, this recipe is sweet and savory, not spicy. If you’d like to add some heat, a few dashes of sriracha or a pinch of red pepper flakes in the dressing would work beautifully.
Wrapping Up
There you have it—the secret to bringing a restaurant favorite home. This Applebee’s Oriental Chicken Salad is more than just a recipe; it’s a bowl full of comforting and delicious memories.
It’s crunchy, savory, and incredibly satisfying. The best part is knowing you can whip it up anytime that craving strikes. I truly hope you love it as much as I do.
Give it a try and let me know how it turns out! I’d love to hear about your experience or any creative twists you added. Drop a comment below and share your thoughts!
