Applebee’s Oriental Chicken Salad Recipe (Copycat)

Longing for something crisp, cool, and packed with vibrant Asian-inspired flavor? This Applebee’s Oriental Chicken Salad is a nostalgic nod to casual dining classics, blending crunchy greens, juicy chicken, and a sweet-savory dressing with roots in East Asian culinary tradition. It’s comfort food that borrows from the global pantry—no cooking needed, just assemble and enjoy.

Why This Recipe Works

• Captures restaurant-style flavor at home: This no-cook version uses simple pantry ingredients to replicate Applebee’s iconic salad.
• Balanced texture and taste: Crispy chicken, tender greens, crunchy almonds, and that creamy sesame dressing hit every note.
• Global inspiration: While rooted in American casual dining, the salad borrows heavily from East Asian textures and flavors like toasted sesame, rice vinegar, and soy-based notes.
• Quick and customizable: Perfect for lunch, dinner, or a picnic, and easy to modify for different dietary preferences.
• Meal-prep friendly: Components can be prepared ahead and stored separately for easy assembly throughout the week.

Ingredients

For the Salad:

• 4 cups chopped romaine lettuce
• 2 cups shredded green cabbage
• 1½ cups cooked breaded chicken tenders (store-bought or leftover)
• ½ cup shredded carrots
• ¼ cup sliced almonds
• ¼ cup crispy chow mein noodles
• 2 green onions, sliced

For the Dressing:

• ⅓ cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• ¼ tsp ground ginger

Equipment Needed

• Large salad bowl
• Whisk
• Small mixing bowl (for dressing)
• Cutting board and knife
• Measuring cups and spoons
• Salad tongs or serving utensils

Instructions

Step 1: Prepare the Greens

Start by combining the chopped romaine lettuce and shredded green cabbage in a large mixing bowl. This dual-green base gives you both crispness and body—romaine for a mild crunch and cabbage for that satisfying chew. These ingredients are often found in Chinese and Japanese-style slaws, offering texture that holds up under a rich dressing.

Tip: Rinse the greens in cold water and spin or pat dry thoroughly. Extra moisture will thin the dressing and dilute flavor.

Step 2: Slice and Add the Veggies

Shred carrots using a box grater or julienne peeler and add to the greens. Slice green onions on a sharp diagonal for visual appeal and a hint of fresh bite. These ingredients, often found in East and Southeast Asian salads, provide freshness and a mild peppery balance.

Tip: To save time, use pre-shredded cabbage or slaw mix from the grocery store.

Step 3: Prep the Chicken

For a no-cook method, use fully cooked chicken tenders—either from the deli section or leftovers. Slice them into strips or bite-sized chunks and layer over the greens. The crispy breading echoes the fried textures found in some Korean and Japanese casual eats, while also adding heartiness.

Variation: Want a lighter version? Swap breaded chicken with grilled chicken breast or rotisserie chicken for a protein-forward twist.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise, rice vinegar, honey, soy sauce, toasted sesame oil, and ground ginger. The result is a creamy, tangy, slightly sweet dressing with notes reminiscent of Japanese goma (sesame) dressing and Chinese sesame-honey sauces. It bridges the creamy salad traditions of the West with East Asian flavor tones.

Tip: Use toasted sesame oil, not plain, for a deeper, nuttier flavor. You can find it in the Asian foods aisle.

Step 5: Assemble the Salad

Pour the dressing over the greens and toss until evenly coated. Add the sliced chicken, then top with sliced almonds and crispy chow mein noodles. These final crunchy additions give the salad its signature texture, pulling inspiration from Chinese-American takeout-style toppings.

Tip: Serve immediately after tossing to preserve the crunch of the toppings. For meal prep, store components separately and assemble just before eating.

Step 6: Garnish and Enjoy

Finish with a few extra green onions and a light drizzle of leftover dressing if desired. This salad is best served cold and fresh. It pairs well with iced green tea, sparkling water, or even a light Asian lager for a complete cultural crossover meal.

Tips and Tricks

Use high-quality mayo for the dressing

Japanese-style mayonnaise (like Kewpie) brings extra umami and richness. It’s creamier than standard mayo and has a touch of sweetness that balances the tang.

Toast your almonds

While sliced almonds can be added raw, toasting them in a dry skillet for 2–3 minutes enhances their flavor and adds a touch of smokiness often found in Korean and Chinese cuisine.

Keep the components separate

If you’re making this for weekday lunches or a picnic, store greens, chicken, dressing, and toppings in separate containers. Combine just before serving to maintain texture and freshness.

Add fruit for brightness

Mandarin orange slices or thin apple slices are commonly added to this salad in restaurants. They provide brightness and sweetness that contrast beautifully with the savory elements.

Want a vegetarian version?

Swap the chicken with crispy tofu or tempeh. You can even use edamame for plant-based protein while keeping the Asian flavor palette intact.

Drizzle, don’t soak

The dressing is rich and flavorful—use just enough to coat. Overdressing can make the salad heavy and soggy. Always taste as you go.

Recipe Variations

• Spicy Thai-style twist: Add chopped fresh cilantro, crushed peanuts, and a few dashes of sriracha to the dressing for heat and Southeast Asian flair.
• Vietnamese-inspired version: Swap cabbage with shredded napa and add fresh mint and basil. Use grilled lemongrass chicken instead of breaded.
• Korean-style remix: Toss in a teaspoon of gochujang (Korean red pepper paste) to the dressing and top with pickled radish strips.
• Lighter Japanese version: Use miso paste instead of soy sauce in the dressing and add seaweed salad as a topping.
• Tropical fusion: Add diced mango and a splash of lime juice to the dressing, then top with toasted coconut flakes.

Frequently Asked Questions

Is the Applebee’s Oriental Chicken Salad actually Asian?
Not authentically. It’s an American restaurant interpretation of Asian-inspired flavors. The name “Oriental” is now outdated and vague, but the salad draws loosely from East Asian textures and ingredients like sesame, soy, and cabbage. This recipe focuses on the flavor fusion rather than cultural authenticity.

Can I use grilled chicken instead of breaded?
Yes. Grilled chicken is a popular substitute and lowers the fat content. The flavor will be less crunchy but still delicious, especially if the dressing is flavorful.

What’s the best lettuce to use?
Romaine holds up well under dressing, while cabbage adds crunch and texture. You can also add napa cabbage or iceberg for variety. Avoid soft lettuces like spring mix—they wilt too quickly.

Is this salad gluten-free?
Not as written, because of the soy sauce and chow mein noodles. To make it gluten-free, use tamari or coconut aminos in the dressing and skip or substitute the crispy noodles with gluten-free alternatives like rice sticks or toasted sunflower seeds.

How long does the dressing last?
Stored in an airtight container in the fridge, the dressing will last up to 5 days. Shake or whisk again before using, as it may separate slightly over time.

Summary

This Applebee’s Oriental Chicken Salad copycat is more than just a restaurant favorite—it’s a cultural flavor mash-up that brings together crisp textures, savory-sweet dressing, and Asian-inspired ingredients into a refreshing, no-cook meal. Easy to assemble and endlessly customizable, it’s a go-to dish for both weeknight dinners and globally-inspired gatherings.

Applebee’s Oriental Chicken Salad Recipe (Copycat)

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

300

kcal

Ingredients

• 4 cups chopped romaine lettuce

• 2 cups shredded green cabbage

• 2 cups cooked breaded chicken tenders, sliced

• ½ cup shredded carrots

• ¼ cup sliced almonds

• ¼ cup crispy chow mein noodles

• 2 green onions, sliced

• Dressing:

• ⅓ cup mayonnaise

• 2 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tsp toasted sesame oil

• ¼ tsp ground ginger

Directions

• In a large bowl, combine romaine and cabbage.
• Add carrots and green onions.
• Slice cooked chicken and place on top.
• In a small bowl, whisk together dressing ingredients.
• Pour dressing over salad and toss to coat.
• Top with almonds and chow mein noodles.
• Garnish with extra green onions and serve immediately.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.