Applebees Oriental Chicken Salad Copycat is one of those meals I crave the second the weather warms up or I just want something crunchy and happy that is not another boring salad. You know that feeling when you want takeout, but you also want to feel like you made a smart choice? This is that salad. It has crispy chicken, a sweet tangy dressing, and a ridiculous amount of crunch in the best way. I started making it at home after one too many “I could totally recreate this” moments, and honestly, it scratches the itch. If you love that mix of savory, sweet, and crispy, you are in the right place.

Table of Contents

Why You’ll Love This Recipe

This is the kind of salad that makes people stop calling salad “just rabbit food.” It feels like a full meal, and it hits a lot of cravings at once.

First, you get that crispy chicken bite. Then the Oriental style dressing comes in with sweet and tangy vibes. And the toppings bring serious crunch, like the kind you can hear in the next room.

A few reasons I keep coming back to it:

It is faster than you think, especially if you prep a couple things ahead.
It tastes like the restaurant version, but you control the freshness and portions.
The textures are so good: crispy, crunchy, juicy, and a little sticky from the dressing.
It works for lunch, dinner, or picky eater nights when you need a win.

Also, if you are someone who loves meal prep, this one is easy to break into parts so nothing gets soggy.

Ingredients Needed

I am going to keep this practical. You do not need fancy stuff, but you do need a few key flavors to make it feel right. The ingredient list looks longer than it is because it includes the salad, the chicken, and the dressing.

What you will need

Romaine lettuce, chopped (a big bowl worth)
Red cabbage, thin sliced (optional but very “copycat”)
Carrots, shredded
Green onions, sliced
Sliced almonds (toasted if you have time)
Crispy chow mein noodles (the crunchy salad topper kind)
Sesame seeds (optional but nice)

For the chicken:

2 chicken breasts (or tenders if that is easier)
Salt and pepper
1/2 cup all purpose flour
2 eggs, beaten
1 cup panko breadcrumbs (or regular breadcrumbs)
Oil for frying, or cooking spray if air frying

For the dressing:

1/4 cup mayonnaise
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon ketchup (sounds odd, works great)
1 small garlic clove, grated or minced
Pinch of salt and black pepper

One quick trust tip: use fresh romaine and keep it really dry. Wet lettuce makes the whole thing taste tired fast.

How to Make Applebee’s Oriental Chicken Salad Copycat (Step-by-Step)

This is where it comes together. I like to make the dressing first so it can chill while I deal with the chicken.

Step 1: Make the dressing

In a small bowl, whisk together the mayo, rice vinegar, honey, soy sauce, sesame oil, ketchup, garlic, and a pinch of salt and pepper. Taste it. You want sweet, tangy, and a little savory. If it feels too sweet, add a tiny splash more vinegar. If it feels too sharp, add a drizzle more honey. Pop it in the fridge.

Step 2: Prep the salad base

Chop the romaine and add it to a big bowl. Toss in the shredded carrots, cabbage, and green onions. I keep the crunchy toppings for later so they stay loud and crispy.

Step 3: Bread the chicken

Set up three bowls: flour with a little salt and pepper, beaten eggs, and panko breadcrumbs. Slice chicken breasts into cutlets or strips so they cook fast and stay juicy.

Coat each piece in flour, then egg, then panko. Press the crumbs on a bit so they stick.

Step 4: Cook the chicken

You have options:

Pan fry: Heat a thin layer of oil in a skillet over medium heat. Cook chicken 3 to 4 minutes per side until golden and cooked through.

Air fry: Spray the breaded chicken with cooking spray. Air fry at 400 F for about 10 to 12 minutes, flipping halfway.

Oven bake: Bake on a wire rack over a sheet pan at 425 F for about 18 to 22 minutes, flipping once.

Let the chicken rest for a couple minutes, then slice it. Resting keeps it from leaking all the juices out, which is a small thing that makes a big difference.

Step 5: Assemble like the restaurant

Add some dressing to the salad base and toss lightly. Start with less than you think, because you can always add more.

Top with sliced chicken, then pile on almonds, chow mein noodles, and sesame seeds. That is it. Crunch city.

This Applebees Oriental Chicken Salad Copycat tastes best right away while the chicken is hot and the noodles are still snappy.

Tips for the Best Copycat Version

If you want it to feel like the real deal, these little details matter more than you would think.

Toast the almonds. Just a dry pan for 2 to 3 minutes, shaking often. The smell alone is worth it.

Keep the lettuce cold and dry. I chop mine, then wrap it in a paper towel in the fridge while I cook the chicken.

Do not drown it in dressing. The goal is glossy, not soggy. Serve extra on the side if you are a “more dressing” person.

Season each layer. A little salt on the chicken, and even a tiny pinch on the salad base helps everything taste brighter.

Want extra crunch? Add the chow mein noodles at the very last second, right before serving.

Also, if you are making this for someone who says they do not like salads, do not tell them it is a salad. Just put it in front of them. Works every time.

Recipe Variations

This recipe is flexible, and I have definitely adjusted it based on what I had in the fridge and how much energy I had that day.

Make it lighter: Use grilled chicken instead of breaded. You still get the dressing and crunch from the toppings, and it is still satisfying.

Make it gluten free: Use gluten free panko or crushed gluten free crackers, and swap soy sauce for tamari. Also double check your chow mein noodles, because some brands include wheat.

Make it spicy: Add a little sriracha to the dressing or a pinch of red pepper flakes. It is a fun twist with the sweetness.

Add fruit: Mandarin orange slices or pineapple chunks sound random, but they actually work with the sesame and honey vibe.

Swap the nuts: Cashews or peanuts are great if you do not have almonds.

If you are making Applebees Oriental Chicken Salad Copycat for a group, I recommend setting up a little topping bar. People love building their own bowl.

What to Serve With It / Pairing Ideas

This salad is filling, but if you want to turn it into a full spread, here are my favorite pairings that do not compete with the flavors.

A simple cup of chicken noodle soup or miso soup
Steamed edamame with salt
Roasted broccoli or green beans with a little sesame oil
Fresh fruit like grapes or melon on the side
Iced tea or sparkling water with lemon

If I am making it for a casual dinner, I usually serve it with something warm and simple, like a small bowl of soup. It makes the meal feel cozy without adding extra work.

Storage & Reheating Instructions

This is the part that saves you from sad leftovers.

Store everything separately if you can. Keep lettuce mix in one container, dressing in a small jar, chicken in another, and crunchy toppings in a bag or container.

Fridge timeline:

Salad base (no dressing): 2 to 3 days
Dressing: about 5 to 7 days
Cooked chicken: 3 to 4 days
Chow mein noodles: keep at room temp, sealed tight

Reheat the chicken: The best way is an air fryer at 375 F for 3 to 5 minutes. Oven works too. Microwave is fine in a pinch, but you will lose the crunch.

If you already dressed the salad, it is still edible the next day, but it will not have that magic snap. I try to only dress what I am eating.

Applebee’s Oriental Chicken Salad Copycat

Author: emily-mitchell
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

A crispy and crunchy salad with breaded chicken, fresh vegetables, and a sweet tangy dressing, perfect for a light meal or a satisfying takeout alternative.

Ingredients

Scale

Romaine lettuce, chopped
Red cabbage, thin sliced (optional)
Carrots, shredded
Green onions, sliced
Sliced almonds (toasted if possible)
Crispy chow mein noodles
Sesame seeds (optional)
2 chicken breasts (or tenders)
Salt and pepper
1/2 cup all purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil for frying or cooking spray if air frying
1/4 cup mayonnaise
2 tablespoons rice vinegar (or apple cider vinegar)
2 tablespoons honey
1 1/2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon ketchup
1 small garlic clove, grated or minced
Pinch of salt and black pepper

Cook Mode Prevent your screen from going dark

Instructions

Make the dressing: In a small bowl, whisk together the mayo, rice vinegar, honey, soy sauce, sesame oil, ketchup, garlic, and a pinch of salt and pepper. Taste for balance and adjust as necessary. Pop it in the fridge.
Prep the salad base: Chop the romaine and add it to a large bowl. Mix in the shredded carrots, cabbage, and green onions. Reserve the crunchy toppings for later.
Bread the chicken: Set up three stations—one with flour mixed with salt and pepper, another with beaten eggs, and the last with panko breadcrumbs. Cut chicken breasts into strips, then coat each piece in flour, then egg, then press into panko.
Cook the chicken: Choose your method—pan fry in oil for 3-4 minutes per side over medium heat, air fry at 400°F for 10-12 minutes, or bake at 425°F for 18-22 minutes on a wire rack.
Assemble the salad: Toss the salad base with dressing, layer on sliced chicken, and top with almonds, chow mein noodles, and sesame seeds. Serve immediately.

Notes

For best results, keep the lettuce cold and dry. Dress the salad just before serving to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Frying, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. Prep the lettuce mix, dressing, and toppings ahead. Cook the chicken ahead too, then reheat it to bring back some crispiness. Assemble right before eating.

What makes the dressing taste like the restaurant one?

The combo of honey, vinegar, soy sauce, sesame oil, and that small spoon of ketchup. It sounds strange, but it gives the right sweet tangy balance.

Is the chicken supposed to be strips or whole?

Strips feel the most like the restaurant, and they cook faster. But you can do cutlets or even chopped chicken. The flavor is what matters.

Can I use bottled dressing?

You can, but it will not taste the same. Homemade takes about 3 minutes and makes the whole Applebees Oriental Chicken Salad Copycat experience way closer.

How do I keep the coating from falling off?

Pat the chicken dry first, press the breadcrumbs on firmly, and let the breaded chicken sit for 5 minutes before cooking. That little rest helps it stick.

Conclusion

Applebees Oriental Chicken Salad Copycat is one of my favorite at home meals because it is crunchy, filling, and honestly kind of fun to eat. Keep the dressing homemade, save the crunchy toppings for the end, and do not skip seasoning the chicken. Once you make it once, you will start craving it like the restaurant version, except now you can make it whenever you want. If you try it, make it your own and do not stress the small stuff. You are about to have a seriously good salad night.