My copycat Applebee’s Oriental Chicken salad recipe has all the flavor and pizazz of the original, but it’s available at my house any time I crave it! I start with a fresh romaine salad mix and top it with crispy strips of fried chicken, chow mein noodles, slivered almonds, and my homemade Oriental chicken salad dressing. It only takes about 30 minutes to make, and it always tastes amazing!
Top Reader Reviews
I absolutely loved this easy and delicious recipe!!
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Ahhhhhhmazing!!! So easy and delish my husband says tasted like Applebees but better!!!!! I did use Purdue chicken pieces.
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Copycat Oriental Chicken Salad from Applebee’s
The Oriental chicken salad has been my go-to Applebee’s order for as long as I can remember (either that, or the Bourbon Street chicken and shrimp). Now I don’t have to make the trek to the restaurant to enjoy one of my favorite salads! I love a good copycat recipe, and this one might just take the cake. It’s so quick and easy to toss together and tastes even better than the real deal. This 30-minute salad recipe always hits the spot and never leaves me hungry for more!
It’s hard to believe that I can make this copycat salad from scratch with just 10 core ingredients, but that’s really all it takes!
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The Secret to That Crunchy Restaurant Chicken
Restaurant-style crispy chicken comes down to batter texture, not seasoning alone. The two-bowl method here intentionally creates a wet batter and a clumpy dredge, which forms those craggy, crunchy bits you recognize from Applebee’s. If your flour mixture looks sandy instead of clumpy, drizzle in a little water and pinch it together with your fingers before dredging.
Applebee’s Oriental Chicken Salad Copycat
Ingredients
For the Dressing*
- 1 tablespoon sesame oil
- ½ cup mayonnaise
- 2 tablespoons honey
- ¼ cup rice vinegar
- 2 tablespoons Dijon mustard
For the Chicken**
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts
- ⅔ cup water
- 1½ cups vegetable oil
For the Salad
- 9.5 ounces romaine salad mix (1 bag***)
- 1 cup chow mein noodles
- ½ cup slivered almonds
Instructions
- Add all of the dressing ingredients to a mason jar or bowl. Shake or whisk until combined.1 tablespoon sesame oil, ½ cup mayonnaise, 2 tablespoons honey, ¼ cup rice vinegar, 2 tablespoons Dijon mustard
- Heat the oil in a large skillet over medium heat.1½ cups vegetable oil
- Gather 2 bowls. In the first bowl, whisk the flour, salt, and pepper together. Transfer ⅓ cup of the flour mixture to a second bowl.½ cup all-purpose flour, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper
- Add 2 tablespoons of water to the first bowl, and mix together with a fork until clumpy. Add the remaining water to the second bowl, and whisk until smooth.⅔ cup water
- Dip each piece of chicken in the runny batter first. Then, dredge the chicken in the clumpy flour mixture. Set the pieces aside on a plate.1 pound boneless, skinless chicken breasts
- Add the chicken to the oil and fry for 4-5 minutes on each side until golden brown and cooked through. Transfer the fried chicken to a sheet pan or plate lined with paper towel. Once cool, slice into strips.
- Add the romaine salad mix to a large salad bowl.9.5 ounces romaine salad mix
- Top the salad mix with the chicken, chow mein noodles, and almonds. Drizzle the dressing over the top.1 cup chow mein noodles, ½ cup slivered almonds
Notes
- For an extra crispy crust on the chicken, repeat the dredging process for a double coating.
- Make sure the oil is hot before adding the chicken. If the oil isn’t hot enough, the coating will absorb oil and turn soggy.
- Don’t overcrowd the pan. Fry in batches so the oil temperature stays steady and the chicken gets crispy.
- Properly cooked chicken should reach 165°F at the thickest point.
- Let the fried chicken rest on a paper towel rack for a minute before slicing to keep the coating crisp.
- Dry the romaine well before assembling the salad. Extra moisture will water down the dressing.
- Toss the salad with dressing just before serving to prevent the lettuce and noodles from getting soft.
- Start with less dressing and add more as needed. This salad can get overdressed quickly.
- I like to add mandarin oranges, scallions, edamame, cashews, or sesame seeds if I have them on hand. It’s as easy as tossing these extra ingredients in the salad at the end!
- Easily make a wrap by adding everything to a large flour tortilla, drizzling lightly with dressing, and rolling it up tightly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make It a Wrap
This Oriental chicken salad also makes an easy wrap for on-the-go lunches or quick dinners. Just add the crispy chicken, romaine mix, chow mein noodles, and almonds to a large flour tortilla, drizzle with dressing, then roll it up tightly. For best results, keep the dressing light so the wrap doesn’t get soggy, and warm the tortilla slightly to make it easier to roll.
How to Make Applebee’s Oriental Chicken Salad Step by Step
Prep: Gather up all of the ingredients needed to make this copycat Oriental chicken salad recipe.
Make the Dressing: Add 1 tablespoon of sesame oil, ½ cup of mayonnaise, 2 tablespoons of honey, ¼ cup of rice vinegar, and 2 tablespoons of Dijon mustard to a mason jar or bowl. Shake or whisk until combined, then set it aside while you fry the chicken.
Prep the Dredging Station: Heat 1½ cups of vegetable oil in a large skillet set over medium heat so that it’s ready to fry after dredging. Meanwhile, gather 2 bowls. In the first bowl, whisk together ½ cup of all-purpose flour, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper. Transfer ⅓ cup of the flour mixture to the second bowl. Then, add 2 tablespoons of water to the first bowl, and mix together with a fork until clumpy. Add the remaining water to the second bowl, and whisk until smooth.
Coat the Chicken in Batter: Begin dredging 1 pound of boneless, skinless chicken breasts through the batter mixture, 1 piece at a time. Dip each piece of chicken in the runny batter first.
Coat in Flour: Then, dredge that piece of chicken in the clumpy flour mixture. Set the dredged chicken aside on a plate as you finish, and repeat with the remaining pieces of chicken. For extra crispy chicken, repeat the dredging process a second time to create a double-thick coating.
Pan-fry the Chicken: Add chicken to the hot oil and fry for 4-5 minutes on each side, or until golden brown and cooked through to 165°F. Don’t overcrowd the pan–fry in batches if needed to ensure crispy chicken. Transfer the fried chicken to a baking sheet or plate lined with paper towels. Once cool, slice into thin strips.
Place the Lettuce: Wash and dry 9.5 ounces (1 bag) of romaine salad mix. Add it to a large salad bowl.
Assemble the Salad: Top the salad mix with the crispy strips of chicken, 1 cup of chow mein noodles, and ½ cup of slivered almonds. Then, drizzle the Oriental chicken salad dressing over the top to serve.
How to Store
Once assembled, this salad is best enjoyed fresh, but you can store it in an airtight storage container in the refrigerator for up to 3 days. The chicken and dressing can be stored in separate airtight containers in the refrigerator for up to 3 days each.
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