This gorgeous Copycat Oriental Chicken Salad from Applebee’s is all kinds of delicious! Crispy coated chicken tenders on a bed of crunchy salad greens, with a mouthwatering sesame mustard vinaigrette – so good, copy that!
Oriental Chicken Salad Recipe
This is one amped up salad! Packed with fresh crisp veggies and crunchy chicken tenders, this Oriental Chicken Salad packed with flavor and lots of lovely goodies! Anointed with crispy chow mein noodles and sliced almonds, it’s a hearty salad you could have for lunch or dinner.
If you’re looking for other delicious salad ideas, why not also try my Mango Chicken Salad Recipe or my Chicken Cobb Salad.
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download nowWhy you’ll love this Oriental Chicken Salad
- All about the crunch! Crisp lettuce and cabbage provide the base for golden chicken tenders and crunchy noodles – every bite is pure heaven!
- A hearty salad. Protein packed chicken, almonds, noodles and heaps of veggies mean this is a salad that’s built to satisfy.
- Restaurant quality salad at home. This is a delicious take on the super popular Applebee’s creation and it’s just as good (if not better!).
How to make this Oriental Chicken Salad
- Coat the chicken – Season the chicken tenders then dredge in flour/egg.
- Cook the chicken – In a large hot skillet with oil, cook the chicken until golden brown. Then chop into pieces.
- Make the dressing – Whisk the dressing ingredients together, slowly add the sesame and canola oil.
- Assemble the salad – in a bowl(s) make a base with your greens, add the noodles and almonds then top with the chicken. Dress with the vinaigrette.
- Serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
Can I make this Oriental Chicken Salad ahead of time?
You can certainly make this salad up to a day in advance. You just need to prep elements separately. Leave out the chow mein noodles and the dressing until just before serving, also, store the cooked chicken in its own airtight container.
Place your veggie base in the salad bowl, cover with a paper towel to help soak up excess moisture and cover with plastic wrap or a lid. Just before serving coverings, then add the chow mein noodles, chicken, and dressing.
How to store this salad
This salad is best enjoyed on the day it’s made, but you can store it in an airtight storage container in the refrigerator for up to 3 days.
Swaps and mix ins
This Oriental Chicken Salad is delicious as is but it’s also super versatile. Feel free to mix things up! Here’s some ideas:
- Napa Cabbage
- Wonton Noodles
- Mandarin Oranges
- Scallions
- Sesame Seeds
- Edamame Beans
- Cashews
- Bell Peppers
- Cucumbers
Extra Crispy Chicken
- For an extra crispy crust on the chicken tenders, repeat the dredging process with egg and flour, for a double coating.
More Recipe Notes
- This would also work with rotisserie chicken, it’s quicker but you not as crunchy (but still flavor packed!).
- When it comes to the dressing, sesame oil has a very strong flavor so you don’t need to overdo it!
- Allow your chicken to cool slightly before cutting.
Applebee’s Oriental Chicken Salad Copycat
Ingredients
For the chicken:
- 1 lb chicken tenders
- 1 ½ cups flour
- 1 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- ¼ tsp black pepper
- 2 eggs + 1 tbsp water
- ¼ cup canola oil
Vinaigrette:
- ¼ cup rice vinegar
- 1 tbsp sugar
- 2 tbsp sesame oil
- 2 tbsp canola oil
- 2 Dijon mustard
For the salad:
- 2 cups cabbage mix with carrots
- 4 cups romaine lettuce
- 1 cup shredded red cabbage
- ¾ cup sliced almonds
- 1 cup crispy chow mein noodles
Instructions
- Season chicken with salt and pepper. Add flour, salt, garlic, onion powder, and black pepper to a shallow bowl. Add egg plus water to another shallow bowl. Whisk to combine.
- Dredge a chicken tender in flour. Pat off excess. Coat in egg. Let excess drip off. Coat in flour again and pat off excess. For an extra crispy crust repeat the egg and flour again. Repeat with remaining chicken tenders.
- Heat a large skillet to a medium heat. Add canola oil. Once the oil is hot, add chicken. Cook until crispy and brown, about 3 minutes, flip and cook another 3-4 minutes until golden brown and crispy. Transfer to a cutting board to cool slightly and chop into bite-sized pieces.
- While the chicken cooks, make the dressing. Whisk the rice vinegar, sugar, and Dijon mustard together in a small bowl. Slowly whisk in both sesame and canola oil.
- Add the cabbage mix, romaine lettuce, red cabbage, almonds and chow mein noodles to a large salad bowl. Drizzle with dressing and toss to combine. Season with salt and pepper.
- Top with chicken, more almonds and chow mein noodles.
Notes
- For an extra crispy crust on the chicken tenders, repeat the dredging process with egg and flour, for a double coating.
- This would also work with rotisserie chicken, it’s quicker but you not as crunchy (but still flavor packed!).
- When it comes to the dressing, sesame oil has a very strong flavor so you don’t need to overdo it!
- Allow your chicken to cool slightly before cutting.
tina says
how much dijon? 2 teaspoons or tablespoons?
Becky Hardin says
Tablespoons!
Lynn Greathouse says
Love this salad
Becky Hardin says
So happy to hear you enjoyed it, Lynn!
Micah Arrasmith says
I absolutely loved this easy and delicious recipe!!
Becky Hardin says
I’m so happy to hear that, Micah!
Jessica Strauss says
Ahhhhhhmazing!!! So easy and delish my husband says tasted like Applebees but better!!!!! I did use Purdue chicken pieces.
Becky Hardin says
I’m so happy to hear you loved this dish, Jessica!