Applebees Oriental Chicken Salad
I remember the first time I had it. I was a teenager, out with friends, and someone ordered the Oriental Chicken Salad at Applebee’s. I thought, “A salad? For dinner?”
Then it arrived. A mountain of crisp greens, crunchy noodles, toasted almonds, and perfectly grilled chicken, all tossed in that incredible sweet and tangy dressing. It wasn’t just a salad; it was an event.
For years, I’d get a craving for it. That specific combination of textures and flavors is just so satisfying. I knew I had to figure out how to make it at home. Not just something similar, but something that tasted exactly right.
After a lot of testing, I cracked the code. This recipe isn’t just a copycat; it’s a tribute. It brings that restaurant-favorite experience right into your kitchen, and honestly, it’s even better when you make it fresh yourself.
What You’ll Need
The magic is in the combination of simple, fresh ingredients. Here’s the full list to get you started.
For the Sweet & Tangy Vinaigrette:
- Rice Vinegar: This provides the clean, tangy base.
- Honey: For that signature sweetness that balances the vinegar.
- Mayonnaise: The secret to a creamy, stable dressing.
- Dijon Mustard: Adds a subtle, complex spice.
- Sesame Oil: A little goes a long way for a deep, nutty flavor.
- Vegetable Oil: A neutral oil to create the vinaigrette body.
For the Chicken & Salad:
- Chicken Breasts: Boneless, skinless breasts work best.
- Teriyaki Sauce: For a quick and flavorful chicken marinade.
- Romaine Lettuce: The sturdy, crunchy backbone of the salad.
- Shredded Carrots: For color and a hint of sweetness.
- Red Cabbage: Adds a beautiful purple hue and a peppery crunch.
- Chow Mein Noodles: The classic, airy crunch. Don’t skip these!
- Sliced Almonds: Toasting them first is a game-changer.
- Green Onions: For a fresh, mild oniony bite.
Tools Required for This Recipe
You don’t need any fancy gadgets. Just your basic kitchen essentials will do the trick.
- Large Skillet or Grill Pan
- Mixing Bowls (one large for the salad, one medium for the dressing)
- Whisk
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Tongs
Step-by-Step Instructions
Let’s break this down into three simple parts: the dressing, the chicken, and the final assembly. Follow these steps, and you can’t go wrong.
Part 1: The Vinaigrette
Step 1: In a medium bowl, combine the rice vinegar, honey, mayonnaise, and Dijon mustard. Whisk them together until the mixture is smooth.
Step 2: While whisking continuously, slowly drizzle in the sesame oil and vegetable oil. Keep whisking until the dressing is emulsified and looks creamy. Set it aside to let the flavors meld.
Part 2: The Chicken
Step 1: Lightly coat your chicken breasts with a few tablespoons of teriyaki sauce. You don’t need to marinate it for hours; a quick toss is fine.
Step 2: Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and nicely caramelized. The internal temperature should reach 165°F (74°C).
Step 3: Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes. This is crucial for keeping it juicy. Once rested, slice it into thin strips.
Part 3: Assembling the Salad
Step 1: In a very large bowl, combine the chopped romaine lettuce, shredded carrots, and red cabbage. Toss them together to get a nice, even mix.
Step 2: Drizzle about half of the dressing over the greens and toss to coat lightly. You can always add more, but you can’t take it away!
Step 3: Divide the dressed greens among your serving plates. Top each salad with the sliced chicken, a generous sprinkle of toasted almonds, chow mein noodles, and fresh green onions.
Step 4: Serve immediately with the remaining dressing on the side for anyone who wants extra.
Pro Tips From My Kitchen
These small details make a huge difference between a good salad and a great one.
- Toast Your Almonds: Never use raw almonds. Tossing them in a dry skillet over medium heat for 2-3 minutes until fragrant releases their oils and deepens their flavor. It adds an incredible nutty aroma and a better crunch.
- Don’t Drown the Salad: Dress the salad just enough to coat the leaves lightly. Always serve extra dressing on the side. This keeps the greens crisp and lets everyone customize the salad to their liking. A soggy salad is a sad salad.
- Let the Chicken Rest: I mentioned it in the steps, but it’s worth repeating. Letting the cooked chicken rest before slicing allows the juices to redistribute. If you cut it too soon, all that flavor will run out onto your cutting board.
- Make the Dressing Ahead: The vinaigrette actually tastes better if you make it an hour or even a day ahead. This gives the flavors time to fully combine and mature. Just give it a good shake or whisk before using.
Possible Substitutions and Variations
This recipe is a fantastic base, but feel free to play around with it. Here are some ideas to get you started.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chicken Breast | Grilled Shrimp or Crispy Tofu | Creates a great pescatarian or vegetarian version. |
| Romaine Lettuce | Napa Cabbage or Savoy Cabbage | Adds a different, slightly sweeter crunch. |
| Sliced Almonds | Cashews or Sesame Seeds | Toast them first for the best flavor. |
| Honey | Maple Syrup or Agave Nectar | Provides sweetness with a slightly different flavor profile. |
Nutrition, Diets, and Meal Pairings
A few notes on how to fit this salad into your lifestyle and what to serve with it.
Dietary Adjustments
Making this salad work for different dietary needs is simple with a few swaps.
| Diet Type | Key Modification |
|---|---|
| Gluten-Free | Use tamari instead of teriyaki sauce and find certified GF chow mein noodles. |
| Low-Carb / Keto | Omit the chow mein noodles and use a sugar-free honey substitute in the dressing. |
| Vegetarian | Replace chicken with extra-firm tofu (pan-fried) or a can of drained mandarin oranges. |
Meal Pairing Suggestions
This salad is a full meal on its own, but if you want to create a larger spread, it pairs beautifully with light, Asian-inspired appetizers. Think steamed edamame, vegetable spring rolls, or a simple wonton soup.
Make-Ahead and Storage Tips
Proper storage is key to enjoying this salad for more than one day. The trick is to keep everything separate.
Make-Ahead: You can prepare all the components up to 2 days in advance. Store the dressing in a jar, the cooked and sliced chicken in an airtight container, and the chopped veggies in a separate container or bag with a paper towel to absorb moisture. Toast the almonds and store them at room temperature.
Leftovers: If you’ve already assembled the salad, it’s best eaten right away. If you have leftover separate components, store them as described above. Assembled salad with dressing will become soggy within hours.
Frequently Asked Questions
Here are answers to some common questions I get about this recipe.
Q1. My dressing seems thin. Did I do something wrong?
Ans: Not at all! The key is to drizzle the oil in very slowly while whisking constantly. This helps it emulsify and thicken. If it’s still thin, you can add another teaspoon of mayonnaise or Dijon mustard and whisk again. It will also thicken slightly in the fridge.
Q2. Can I use a pre-made coleslaw mix instead of chopping the vegetables?
Ans: Absolutely. A store-bought coleslaw mix (just the cabbage and carrots, not the dressed kind) is a fantastic shortcut. Just add chopped romaine to it for the right texture and you’re good to go.
Q3. Where can I find chow mein noodles in the grocery store?
Ans: They are usually in the international or Asian foods aisle. They come in a can or a bag and are very crispy. Don’t confuse them with the soft lo mein noodles you have to boil.
Wrapping Up
There you have it—the iconic Applebee’s Oriental Chicken Salad, perfected in your own kitchen. It’s crunchy, sweet, savory, and incredibly fresh.
It’s proof that a salad can be the most exciting thing on the menu. I truly hope you give this recipe a try. It’s become a staple in my home, and I think it will in yours too.
When you make it, drop a comment below and let me know how it turned out. I’d love to hear about your experience or any fun variations you came up with!
