A craving for that sweet, crunchy, and savory Applebee’s Oriental Chicken Salad? You’re in luck! We’ve gathered 18 crispy copycat recipes to bring that restaurant favorite right to your kitchen. Perfect for a quick lunch, a light dinner, or impressing guests, these versions are easier than you think. Let’s dive in and find your new go-to salad!
Applebee’s Oriental Chicken Salad with Crispy Wonton Strips
Tackle restaurant cravings at home with this copycat Applebee’s Oriental Chicken Salad. This version delivers crispy chicken, fresh crunch, and a sweet-savory dressing. You’ll skip the takeout line for this satisfying meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken & Wontons:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– 4 cups vegetable oil, for frying
– 12 wonton wrappers, cut into 1/4-inch strips
For the Salad & Dressing:
– 8 cups romaine lettuce, chopped
– 1 cup red cabbage, shredded
– 1/2 cup carrots, shredded
– 1/4 cup sliced almonds
– 1/4 cup chow mein noodles
– 1/2 cup mayonnaise
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 tsp ground ginger
Instructions
1. Place chicken strips in a bowl and pour buttermilk over them, ensuring all pieces are coated. Let marinate for 15 minutes at room temperature.
2. In a separate bowl, combine flour, salt, pepper, and garlic powder for the dredging mixture.
3. Remove chicken from buttermilk, letting excess drip off, and dredge each piece thoroughly in the flour mixture. Tip: Press flour onto chicken firmly for a crispier crust.
4. Heat vegetable oil in a deep pot or Dutch oven to 350°F, using a thermometer for accuracy.
5. Fry chicken strips in batches for 5-7 minutes until golden brown and internal temperature reaches 165°F. Drain on a paper towel-lined plate.
6. In the same oil, fry wonton strips for 1-2 minutes until crispy and light golden. Drain immediately on paper towels. Tip: Fry wontons quickly to prevent burning.
7. Whisk together mayonnaise, honey, rice vinegar, soy sauce, sesame oil, and ground ginger in a small bowl until smooth.
8. In a large salad bowl, combine romaine lettuce, red cabbage, and carrots.
9. Pour dressing over the salad and toss gently to coat all greens evenly. Tip: Add dressing just before serving to keep the salad crisp.
10. Top the dressed salad with fried chicken strips, crispy wonton strips, sliced almonds, and chow mein noodles.
Dive into a bowl where the hot, crunchy chicken contrasts with cool, crisp greens. The sweet and tangy dressing ties every element together, while the wonton strips add a delightful extra crunch. For a fun twist, serve it deconstructed in separate bowls for a build-your-own-salad experience.
Asian-Inspired Grilled Chicken Salad with Sesame Dressing
Vibrant, fresh, and packed with flavor, this grilled chicken salad is a perfect weeknight meal. It combines juicy chicken with crisp vegetables and a savory sesame dressing. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp soy sauce
– 1 tbsp olive oil
– 1 tsp grated ginger
– 1 clove garlic, minced
For the salad:
– 6 cups chopped romaine lettuce
– 1 cup shredded red cabbage
– 1 cup shredded carrots
– 1/2 cup sliced cucumber
– 1/4 cup chopped green onions
For the dressing:
– 1/4 cup rice vinegar
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp honey
– 1 tsp grated ginger
– 1 clove garlic, minced
– 1 tbsp toasted sesame seeds
Instructions
1. In a bowl, combine 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp grated ginger, and 1 clove minced garlic. 2. Add 1 lb chicken breasts to the bowl, coating them evenly in the marinade. Tip: Let the chicken marinate for at least 10 minutes for deeper flavor. 3. Preheat a grill or grill pan to medium-high heat (400°F). 4. Place the chicken on the grill and cook for 5-6 minutes per side until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to get nice grill marks. 5. Remove the chicken from the grill and let it rest for 5 minutes. 6. While the chicken rests, combine 6 cups romaine lettuce, 1 cup red cabbage, 1 cup carrots, 1/2 cup cucumber, and 1/4 cup green onions in a large bowl. 7. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, 1 clove minced garlic, and 1 tbsp sesame seeds. Tip: Toast the sesame seeds in a dry pan for 1-2 minutes until fragrant for extra flavor. 8. Slice the rested chicken into thin strips. 9. Add the chicken to the salad bowl. 10. Pour the dressing over the salad and toss gently to combine.
Perfectly balanced, this salad offers a satisfying crunch from the fresh vegetables against the tender, savory chicken. The sesame dressing adds a nutty, slightly sweet tang that ties everything together. Serve it immediately for the best texture, or pack it for a flavorful lunch the next day.
Copycat Applebee’s Oriental Salad with Honey Mustard Glaze
Just like the restaurant favorite, this salad combines crisp greens with a sweet and tangy homemade glaze. Juicy mandarin oranges and crunchy almonds add bright flavor and texture. You can assemble it quickly for a satisfying meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– For the salad:
– 8 cups romaine lettuce, chopped
– 1 (11 oz) can mandarin oranges, drained
– 1/2 cup sliced almonds
– 1/2 cup crispy rice noodles
– For the honey mustard glaze:
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 2 tbsp rice vinegar
– 1/4 cup vegetable oil
– 1/4 tsp salt
Instructions
1. Place the chopped romaine lettuce in a large salad bowl.
2. Drain the can of mandarin oranges thoroughly in a colander to prevent a soggy salad.
3. Sprinkle the drained mandarin oranges over the lettuce.
4. Add the sliced almonds to the bowl.
5. Add the crispy rice noodles to the bowl.
6. In a small mixing bowl, combine the honey and Dijon mustard.
7. Whisk in the rice vinegar until smooth.
8. Slowly drizzle in the vegetable oil while whisking constantly to emulsify the dressing.
9. Whisk in the salt until fully incorporated.
10. Pour the honey mustard glaze over the salad just before serving to keep the ingredients crisp.
11. Toss the salad gently with tongs to coat everything evenly with the glaze.
Kick back and enjoy the contrast of the cool, crisp lettuce with the warm, sweet glaze. The almonds and rice noodles provide a satisfying crunch in every bite. For a heartier version, top with grilled chicken or shrimp.
Crunchy Oriental Salad with Spicy Peanut Dressing
You’ve probably had enough of soggy salads that wilt before you finish eating. This crunchy oriental salad with spicy peanut dressing delivers crisp textures and bold flavors that hold up beautifully. It’s the perfect make-ahead lunch or vibrant side dish for any meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the salad:
– 4 cups shredded green cabbage
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 1/2 cup thinly sliced red bell pepper
– 1/4 cup chopped green onions
– 1/4 cup chopped cilantro
– 1/2 cup roasted peanuts
For the dressing:
– 1/4 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1/2 tsp red pepper flakes
– 2 tbsp water
Instructions
1. Combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 1/2 cup thinly sliced red bell pepper, 1/4 cup chopped green onions, and 1/4 cup chopped cilantro in a large bowl.
2. Whisk 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/2 tsp red pepper flakes in a separate bowl until smooth.
3. Add 2 tbsp water to the dressing and whisk again until it reaches a pourable consistency.
4. Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
5. Sprinkle 1/2 cup roasted peanuts over the top of the salad just before serving.
6. Refrigerate the salad for at least 15 minutes to allow the flavors to meld.
Remarkably crisp cabbage and carrots provide satisfying crunch against the creamy, spicy peanut dressing. For a heartier meal, add grilled chicken or shrimp directly to individual servings. The flavors intensify overnight, making leftovers even more delicious the next day.
Homemade Applebee’s-Style Chicken Salad with Almonds
Perfect for a quick lunch or light dinner, this copycat salad brings Applebee’s signature flavors home. Packed with protein and crunch, it’s a satisfying meal that comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salad base:
– 8 cups chopped romaine lettuce
– 1 cup halved cherry tomatoes
– 1/2 cup shredded cheddar cheese
– 1/4 cup sliced almonds
For the dressing:
– 1/2 cup mayonnaise
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1/2 tsp garlic powder
Instructions
1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season 1 lb chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cook chicken in the hot skillet for 6-7 minutes per side until internal temperature reaches 165°F.
4. Transfer chicken to a cutting board and let rest for 5 minutes before slicing thinly.
5. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder until smooth.
6. Divide 8 cups romaine lettuce evenly among four plates.
7. Top each plate with 1 cup cherry tomatoes, 1/2 cup cheddar cheese, and 1/4 cup sliced almonds.
8. Arrange sliced chicken over each salad.
9. Drizzle dressing generously over each assembled salad just before serving.
What makes this salad special is the contrast between the warm, tender chicken and the cool, crisp vegetables. The honey dressing adds a sweet tang that balances the savory elements perfectly. For a fun twist, serve it in tortilla bowls or add crispy wonton strips for extra crunch.
Quick Marinated Chicken Salad with Mandarin Oranges
Unwind with this vibrant chicken salad that combines savory marinated chicken with sweet mandarin oranges for a refreshing meal. Using a quick marinade ensures the chicken stays juicy and flavorful, while the citrus adds a bright, tangy twist. It’s perfect for a light lunch or easy dinner that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the marinade and chicken:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 tbsp honey
– 2 cloves garlic, minced
For the salad:
– 6 cups mixed greens
– 1 (15 oz) can mandarin oranges, drained
– 1/4 cup sliced almonds
– 1/4 cup red onion, thinly sliced
For the dressing:
– 1/4 cup olive oil
– 2 tbsp orange juice
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
Instructions
1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp olive oil, 1 tbsp honey, and 2 minced garlic cloves to make the marinade.
2. Place 1 lb chicken breasts in a resealable bag and pour the marinade over them, ensuring they are fully coated.
3. Seal the bag and refrigerate the chicken for at least 30 minutes to allow the flavors to penetrate, but no longer than 2 hours to prevent over-salting.
4. Preheat a grill or skillet to medium-high heat (about 400°F).
5. Remove the chicken from the marinade and discard the excess liquid.
6. Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is lightly charred.
7. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain its juices.
8. While the chicken rests, in a small bowl, whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard to make the dressing.
9. Slice the rested chicken into thin strips against the grain for tenderness.
10. In a large bowl, combine 6 cups mixed greens, drained mandarin oranges, 1/4 cup sliced almonds, and 1/4 cup sliced red onion.
11. Add the sliced chicken to the salad bowl.
12. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly, being careful not to crush the oranges.
13. Serve immediately on plates or in bowls.
Yield a crisp, juicy salad where the tender chicken contrasts with the crunchy almonds and soft oranges. The sweet and savory flavors meld beautifully, making it ideal for picnics or as a filling for wraps to enjoy on the go.
Applebee’s-Inspired Asian Chicken Salad with Chow Mein Noodles
Recreate Applebee’s popular salad at home with this easy copycat recipe. It combines crispy chicken, fresh vegetables, and crunchy noodles for a satisfying meal. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegetable oil
For the Salad:
– 8 cups romaine lettuce, chopped
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 1/4 cup sliced almonds
– 1 cup chow mein noodles
For the Dressing:
– 1/3 cup rice vinegar
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
Instructions
1. Preheat a large skillet over medium-high heat and add vegetable oil.
2. Season chicken strips with salt and pepper.
3. Dredge each chicken strip in flour, then dip in beaten eggs, and coat thoroughly with panko breadcrumbs.
4. Place breaded chicken in the hot skillet and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
6. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic until well combined.
7. In a large salad bowl, combine romaine lettuce, shredded red cabbage, and shredded carrots.
8. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
9. Divide the dressed salad among four plates.
10. Top each salad with sliced almonds and chow mein noodles.
11. Slice the cooked chicken into strips and arrange on top of the salads.
Here’s a fresh take on a restaurant favorite that delivers both crunch and flavor in every bite. The crispy panko chicken contrasts beautifully with the tangy Asian dressing, while the chow mein noodles add an extra layer of texture. Serve it immediately to maintain the noodles’ crunch, or pack it for lunch by keeping the dressing separate until ready to eat.
Sweet and Tangy Chicken Salad with Rice Vinegar Dressing
A refreshing chicken salad gets a bright lift from rice vinegar dressing. This sweet-tangy combination comes together quickly for a satisfying meal. Perfect for lunch prep or light dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the dressing:
– ¼ cup rice vinegar
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
For the salad:
– 6 cups chopped romaine lettuce
– 1 cup shredded red cabbage
– ½ cup shredded carrots
– ¼ cup sliced green onions
– ¼ cup chopped cilantro
Instructions
1. Preheat a skillet over medium-high heat.
2. Pat chicken breasts dry with paper towels.
3. Rub chicken with olive oil, salt, and black pepper.
4. Place chicken in the hot skillet.
5. Cook for 6-7 minutes until the bottom develops golden-brown sear marks.
6. Flip chicken using tongs.
7. Cook for another 6-7 minutes until internal temperature reaches 165°F.
8. Transfer chicken to a cutting board.
9. Let chicken rest for 5 minutes to retain juices.
10. While chicken rests, whisk rice vinegar, honey, soy sauce, ginger, and garlic in a small bowl.
11. Thinly slice the rested chicken against the grain.
12. Combine romaine lettuce, red cabbage, carrots, green onions, and cilantro in a large bowl.
13. Add sliced chicken to the salad bowl.
14. Pour dressing over the salad.
15. Toss everything gently until evenly coated.
16. Divide salad among four plates immediately.
Here’s a salad that balances crisp vegetables with tender, savory chicken. The rice vinegar dressing adds a bright acidity that cuts through the richness. Serve it in lettuce cups for a handheld option or over cooked quinoa for extra protein.
Easy Copycat Oriental Salad with Honey-Ginger Glazed Chicken
Many restaurant salads feel fussy, but this copycat version keeps things simple. Make the honey-ginger glaze while the chicken cooks for maximum efficiency. You’ll have a vibrant, satisfying meal ready fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the chicken and glaze: 1.5 lbs boneless, skinless chicken breasts, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 2 cloves minced garlic, 1 tbsp olive oil
– For the salad: 8 cups chopped romaine lettuce, 2 cups shredded red cabbage, 1 cup shredded carrots, 1/2 cup sliced almonds, 1/4 cup chopped green onions
– For the dressing: 1/4 cup rice vinegar, 2 tbsp vegetable oil, 1 tbsp sesame oil, 1 tsp sugar
Instructions
1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Pat 1.5 lbs chicken breasts dry with paper towels and season both sides with salt and pepper.
3. Cook chicken in the hot skillet for 6-7 minutes per side until internal temperature reaches 165°F.
4. While chicken cooks, whisk together 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp grated ginger, and 2 cloves minced garlic in a small bowl.
5. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
6. Pour the honey-ginger mixture into the same skillet and simmer over medium heat for 2-3 minutes until slightly thickened.
7. Slice the rested chicken into strips and toss in the glaze until fully coated.
8. In a large bowl, combine 8 cups romaine, 2 cups red cabbage, 1 cup carrots, 1/2 cup almonds, and 1/4 cup green onions.
9. Whisk together 1/4 cup rice vinegar, 2 tbsp vegetable oil, 1 tbsp sesame oil, and 1 tsp sugar in a separate bowl until emulsified.
10. Drizzle the dressing over the salad and toss gently to combine.
11. Divide salad among four plates and top with glazed chicken strips.
12. Serve immediately while the chicken is still warm.
You get a fantastic contrast between the warm, sticky-sweet chicken and the cool, crunchy vegetables. The sesame oil in the dressing adds a nutty depth that ties everything together. Try serving it in lettuce cups for a fun handheld version.
Spicy Asian Chicken Salad with Fresh Cabbage Slaw
Facing a weeknight dinner rut? This spicy Asian chicken salad delivers bold flavor with minimal effort. Fresh cabbage slaw adds crunch while a zesty dressing ties everything together.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp vegetable oil
– ½ tsp salt
– ¼ tsp black pepper
For the slaw:
– 4 cups shredded green cabbage
– 1 cup shredded red cabbage
– 1 large carrot, julienned
– ¼ cup chopped fresh cilantro
For the dressing:
– ¼ cup soy sauce
– 3 tbsp rice vinegar
– 2 tbsp honey
– 1 tbsp sesame oil
– 2 tsp sriracha
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
For garnish:
– ¼ cup chopped roasted peanuts
– 1 tbsp toasted sesame seeds
Instructions
1. Preheat a large skillet over medium-high heat.
2. Pat chicken breasts dry with paper towels to ensure even browning.
3. Rub chicken with vegetable oil, then season both sides with salt and black pepper.
4. Place chicken in the hot skillet and cook for 6-7 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6-7 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, combine green cabbage, red cabbage, carrot, and cilantro in a large bowl.
8. In a separate small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha, ginger, and garlic until fully emulsified.
9. Thinly slice the rested chicken against the grain for tender bites.
10. Pour dressing over the cabbage mixture and toss thoroughly to coat every strand.
11. Divide dressed slaw among four plates and top with sliced chicken.
12. Sprinkle chopped peanuts and toasted sesame seeds over each portion.
Perfectly balanced textures feature crisp cabbage against tender chicken. The spicy-sweet dressing clings to every component without wilting the slaw. Serve immediately in shallow bowls with extra sriracha on the side for heat lovers.
Applebee’s Knockoff Salad with Teriyaki-Glazed Chicken
You know that craving for Applebee’s teriyaki chicken salad but want it homemade? This knockoff delivers the same sweet-savory punch with crisp freshness. Let’s make it happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup teriyaki sauce
– 1 tbsp vegetable oil
For the salad:
– 8 cups chopped romaine lettuce
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 1/4 cup sliced almonds
For the dressing:
– 1/2 cup mayonnaise
– 3 tbsp teriyaki sauce
– 1 tbsp rice vinegar
Instructions
1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet.
2. Pour 1/2 cup teriyaki sauce into a shallow dish and add chicken, turning to coat completely. Marinate at room temperature for 10 minutes.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
5. Add chicken to the hot skillet and cook for 5-6 minutes per side until internal temperature reaches 165°F and exterior is caramelized.
6. Transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes to retain juices.
7. While chicken rests, whisk together 1/2 cup mayonnaise, 3 tbsp teriyaki sauce, and 1 tbsp rice vinegar in a small bowl until smooth.
8. Combine 8 cups romaine lettuce, 1 cup red cabbage, and 1/2 cup carrots in a large salad bowl.
9. Slice the rested chicken crosswise into 1/2-inch strips.
10. Arrange chicken strips over the salad mixture.
11. Drizzle the dressing evenly over the salad and chicken.
12. Sprinkle 1/4 cup sliced almonds on top.
Keep the chicken’s sear intact by not moving it in the skillet for the first 3 minutes. For maximum crunch, toast the almonds in a dry pan over medium heat for 2-3 minutes until fragrant before adding. Serve immediately to prevent the lettuce from wilting under the warm chicken and dressing. The glazed chicken offers a sticky-sweet contrast to the crisp vegetables, while the creamy dressing ties it all together. Try it in a wrap with an extra drizzle of teriyaki sauce for a handheld version.
Crunchy Asian Slaw with Crispy Chicken Strips
Packed with vibrant textures and bold flavors, this slaw and chicken combo delivers a satisfying crunch in every bite. It’s a quick weeknight meal that feels restaurant-worthy without the fuss. The tangy dressing perfectly balances the crispy chicken and fresh vegetables.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup vegetable oil
– For the slaw:
– 4 cups shredded green cabbage
– 1 cup shredded red cabbage
– 1 large carrot, julienned
– 1/2 cup chopped cilantro
– For the dressing:
– 1/4 cup rice vinegar
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
Instructions
1. Pat the chicken strips completely dry with paper towels to ensure the coating sticks.
2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with salt and pepper.
3. Dredge each chicken strip first in flour, shaking off excess.
4. Dip the floured strip into the beaten eggs, letting excess drip off.
5. Press the strip firmly into the panko mixture, coating all sides evenly.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a thermometer.
7. Carefully place breaded chicken strips in the hot oil without crowding the pan, working in batches if needed.
8. Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
9. Transfer cooked chicken to a wire rack set over a baking sheet to keep it crispy.
10. In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, and chopped cilantro.
11. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic until fully combined.
12. Pour the dressing over the cabbage mixture and toss thoroughly to coat every strand.
13. Let the slaw sit for 5 minutes to slightly soften the cabbage while absorbing the dressing.
14. Divide the slaw among four plates and top with crispy chicken strips.
Enjoy the contrast between the cool, tangy slaw and the hot, crunchy chicken. The sesame oil and ginger in the dressing add a fragrant depth that complements the simple cabbage base. For a fun twist, serve it in lettuce cups or add a sprinkle of toasted sesame seeds for extra nuttiness.
Homemade Oriental Chicken Salad with Toasted Sesame Seeds
Bold flavors and crisp textures make this salad a standout. It’s a perfect balance of savory chicken, fresh vegetables, and a rich sesame dressing. You’ll have it ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Salad Base:
– 6 cups shredded romaine lettuce
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 2 green onions, thinly sliced
For the Dressing:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 garlic clove, minced
– 2 tbsp toasted sesame oil
For Topping:
– 2 tbsp toasted sesame seeds
Instructions
1. Preheat a skillet over medium-high heat.
2. Pat the chicken breasts dry with paper towels.
3. Rub the chicken with vegetable oil, salt, and black pepper.
4. Place the chicken in the hot skillet. Cook for 6 minutes without moving it to develop a golden crust.
5. Flip the chicken. Cook for another 6 minutes or until the internal temperature reaches 165°F.
6. Transfer the chicken to a cutting board. Let it rest for 5 minutes to retain juices.
7. While the chicken rests, combine romaine lettuce, red cabbage, carrots, and green onions in a large bowl.
8. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, garlic, and toasted sesame oil until fully blended.
9. Thinly slice the rested chicken against the grain.
10. Pour the dressing over the salad base. Toss thoroughly to coat every leaf.
11. Divide the dressed salad among four plates.
12. Top each serving with sliced chicken.
13. Sprinkle 1/2 tbsp of toasted sesame seeds over each salad.
Outstandingly crisp lettuce and cabbage contrast with tender, savory chicken. The sesame dressing adds a deep, nutty richness that ties everything together. For a creative twist, serve it in lettuce cups or add mandarin orange segments for a sweet note.
Fast Applebee’s-Style Salad with Creamy Asian Dressing
Busy weeknights call for restaurant-worthy salads without the fuss. This copycat Applebee’s salad delivers crisp freshness and creamy Asian dressing in under 20 minutes. Build it fast for a satisfying meal that beats takeout.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the dressing:
– 1/4 cup mayonnaise
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp grated fresh ginger
For the salad:
– 4 cups chopped romaine lettuce
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 1/4 cup sliced almonds
– 1/4 cup crispy wonton strips
– 1 grilled chicken breast, sliced (about 6 oz)
Instructions
1. Whisk mayonnaise, honey, soy sauce, rice vinegar, sesame oil, and grated ginger in a small bowl until completely smooth. Tip: Use fresh ginger for the brightest flavor.
2. Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown and fragrant. Tip: Watch closely to prevent burning.
3. Slice grilled chicken breast into thin strips about 1/4-inch thick.
4. Combine chopped romaine lettuce, shredded red cabbage, and shredded carrots in a large mixing bowl.
5. Pour dressing over the salad greens and toss thoroughly until every leaf is lightly coated.
6. Divide dressed salad between two serving plates.
7. Arrange sliced chicken breast evenly over each salad.
8. Sprinkle toasted almonds and crispy wonton strips over the top. Tip: Add wonton strips just before serving to maintain crunch.
Done right, this salad balances creamy dressing with crisp vegetables and crunchy toppings. The sweet-savory dressing clings perfectly to each bite. Try it with grilled shrimp instead of chicken for a seafood variation.
Grilled Chicken and Veggie Salad with Light Soy Dressing
Dinner tonight just got easier with this protein-packed salad. Grilled chicken and fresh vegetables come together with a light soy dressing for a balanced meal. It’s quick to prepare and perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Chicken and Vegetables:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 2 medium bell peppers, sliced
– 1 medium zucchini, sliced
– 1 cup cherry tomatoes, halved
For the Salad Base:
– 6 cups mixed greens
– ¼ cup sliced red onion
For the Dressing:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– 1 clove garlic, minced
Instructions
1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper.
3. Place chicken on the grill and cook for 6 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, toss bell peppers and zucchini with remaining 1 tbsp olive oil.
5. Grill vegetables for 4-5 minutes until tender with char marks, turning halfway through.
6. Remove chicken and vegetables from grill and let chicken rest for 5 minutes before slicing.
7. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and minced garlic.
8. Arrange mixed greens on plates and top with grilled vegetables, cherry tomatoes, and red onion.
9. Slice chicken against the grain into ½-inch strips and place on salads.
10. Drizzle dressing evenly over each salad.
Lightly charred vegetables add smoky depth to the crisp greens, while the savory soy dressing ties everything together. Serve immediately with extra dressing on the side, or add avocado slices for creaminess.
Sweet and Spicy Asian Chicken Salad with Cashews
Just when you need a vibrant, satisfying meal, this salad delivers. Juicy chicken meets crisp vegetables and a bold dressing for a quick dinner solution.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp vegetable oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Dressing:
– 1/4 cup soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp sriracha
– 1 garlic clove, minced
For the Salad:
– 6 cups shredded romaine lettuce
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped green onions
– 1/2 cup roasted cashews
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season chicken on both sides with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add chicken to the skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, whisk all dressing ingredients in a small bowl until honey is fully dissolved.
8. Slice chicken against the grain into 1/2-inch strips for tenderness.
9. In a large bowl, combine romaine, red cabbage, carrots, and green onions.
10. Pour dressing over the vegetables and toss thoroughly to coat every leaf.
11. Divide salad among four plates and top with sliced chicken.
12. Sprinkle roasted cashews over each serving just before eating to keep them crunchy.
Fresh textures contrast beautifully: crisp lettuce, tender chicken, and crunchy cashews. For a creative twist, serve it in lettuce cups or add mandarin orange segments for extra sweetness.
Baked Chicken Salad with Crispy Wontons and Honey Drizzle
Crisp baked chicken meets fresh greens in this satisfying salad. Topped with crunchy wontons and a sweet honey drizzle, it’s a complete meal in one bowl. Perfect for busy weeknights when you want something hearty but healthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
For the wontons:
– 8 wonton wrappers
– 2 tbsp vegetable oil
For the salad:
– 6 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded carrots
– 1/4 cup sliced red onion
For the honey drizzle:
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
Instructions
1. Preheat your oven to 400°F.
2. Place chicken breasts on a baking sheet lined with parchment paper.
3. Drizzle chicken with 2 tbsp olive oil.
4. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder evenly over the chicken.
5. Bake chicken at 400°F for 20-25 minutes, until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to keep it juicy.
6. While chicken bakes, heat 2 tbsp vegetable oil in a skillet over medium-high heat.
7. Cut 8 wonton wrappers into 1-inch strips.
8. Fry wonton strips in hot oil for 1-2 minutes per side, until golden brown and crispy. Tip: Fry in batches to avoid overcrowding the pan.
9. Transfer crispy wontons to a paper towel-lined plate to drain excess oil.
10. In a small bowl, whisk together 1/4 cup honey, 2 tbsp rice vinegar, and 1 tbsp soy sauce until smooth.
11. Slice the rested baked chicken into 1/2-inch thick pieces.
12. In a large bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup shredded carrots, and 1/4 cup sliced red onion.
13. Divide the salad mixture evenly among four serving bowls.
14. Top each salad with sliced baked chicken and crispy wonton strips.
15. Drizzle each salad with the honey mixture. Tip: Add the dressing just before serving to keep the wontons crispy.
Vibrant textures make every bite exciting—tender chicken, crisp greens, and crunchy wontons. The honey drizzle adds a sweet-tangy contrast that ties everything together. Try serving it with extra wonton strips on the side for added crunch.
Applebee’s-Inspired Oriental Salad with Quick Pickled Veggies
Grab this copycat salad when you crave that sweet-savory crunch but want to skip the restaurant wait. It’s all about that signature crispy chicken and tangy dressing you can whip up fast. Get ready for a flavor-packed meal that feels indulgent yet totally doable on a busy weeknight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Quick Pickled Veggies:
– 1 cup rice vinegar
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 tbsp kosher salt
– 1 cup shredded red cabbage
– 1/2 cup shredded carrots
– 1/2 cup thinly sliced red onion
For the Crispy Chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 cup vegetable oil
For the Salad & Dressing:
– 6 cups chopped romaine lettuce
– 1/2 cup sliced almonds
– 1/4 cup crispy wonton strips
– 1/4 cup chopped cilantro
– 1/2 cup mayonnaise
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/2 tsp grated fresh ginger
Instructions
1. Combine 1 cup rice vinegar, 1/2 cup water, 1/4 cup granulated sugar, and 1 tbsp kosher salt in a medium bowl, whisking until the sugar dissolves completely.
2. Add 1 cup shredded red cabbage, 1/2 cup shredded carrots, and 1/2 cup thinly sliced red onion to the vinegar mixture, pressing down to submerge all veggies.
3. Let the veggies pickle at room temperature for 15 minutes, stirring once halfway through to ensure even flavor absorption.
4. Pat 1 lb chicken strips dry with paper towels to help the coating adhere better during frying.
5. Set up a breading station with three shallow dishes: place 1 cup all-purpose flour in the first, 2 beaten eggs in the second, and 1 cup panko breadcrumbs mixed with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper in the third.
6. Dredge each chicken strip first in flour, shaking off excess, then dip in egg, and finally coat evenly in the seasoned panko mixture, pressing gently to help it stick.
7. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers and reaches 350°F on a thermometer.
8. Fry chicken strips in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F, avoiding overcrowding the pan to maintain crispiness.
9. Transfer cooked chicken to a paper towel-lined plate to drain excess oil while you prepare the salad.
10. In a small bowl, whisk together 1/2 cup mayonnaise, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp grated fresh ginger until smooth and emulsified.
11. Toss 6 cups chopped romaine lettuce with half of the dressing in a large bowl until lightly coated.
12. Drain the pickled veggies from step 3 and pat them dry with a paper towel to prevent the salad from getting soggy.
13. Divide the dressed lettuce among four plates, top with pickled veggies, fried chicken strips, 1/2 cup sliced almonds, 1/4 cup crispy wonton strips, and 1/4 cup chopped cilantro.
14. Drizzle remaining dressing over each salad just before serving to keep everything fresh and crunchy.
Here’s the payoff: each bite delivers a riot of textures from the juicy chicken and crisp veggies to the crunchy almonds and wontons. That homemade dressing ties it all together with its perfect balance of sweet honey and tangy vinegar. Try stacking the components in a mason jar for a portable lunch or swapping the chicken for crispy tofu to keep it vegetarian-friendly.
Summary
Kitchens across North America can now recreate that crave-worthy crunch at home! This roundup proves you don’t need a restaurant menu to enjoy the perfect Oriental Chicken Salad. We hope you find your new favorite copycat in these 18 crispy recipes. Give one a try, leave a comment telling us which you loved, and don’t forget to share the deliciousness on Pinterest!
