Oriental Chicken Salad Recipe (Applebee’s Copycat) Recipe

Introduction

This Oriental Chicken Salad is a delightful combination of crispy fried chicken strips and fresh, crunchy vegetables tossed in a savory honey-mustard dressing. Inspired by Applebee’s classic, it makes a satisfying, flavorful meal perfect for lunch or dinner.

Ingredients

• 6 tablespoons honey
• 3 tablespoons rice wine vinegar
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sesame oil
• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup corn flakes cereal, crushed into crumbs
• Salt and freshly ground black pepper
• 1 pound boneless skinless chicken breasts
• 3 cups oil (vegetable or canola), for frying
• 6 cups chopped Romaine lettuce
• 1 cup chopped red cabbage
• 1 cup chopped Napa cabbage
• 2 carrots, shredded
• 2 green onions, chopped
• 1/2 cucumber, chopped
• 1/4 cup slivered almonds

Instructions

1. Step 1: Make the dressing by combining honey, rice wine vinegar, mayonnaise, Dijon mustard, and sesame oil in a bowl. Mix well and refrigerate until ready to use. The dressing can be made a few days ahead for convenience.
2. Step 2: Heat the oil in a deep pot over medium heat until it reaches about 350°F. To test, drop a small piece of torn bread into the oil; if it sizzles immediately, the oil is ready.
3. Step 3: In a small bowl, beat the eggs and milk together. In another bowl, combine the flour, crushed corn flakes, salt, and pepper. Cut the chicken breasts into long thin strips.
4. Step 4: Dip each chicken strip first into the egg mixture, then coat thoroughly in the flour and corn flake mixture.
5. Step 5: Carefully fry the coated chicken strips in the hot oil for 3-4 minutes until golden brown and cooked through. Remove and drain on paper towels.
6. Step 6: In a large bowl, combine Romaine lettuce, red cabbage, Napa cabbage, shredded carrots, chopped green onions, and cucumber.
7. Step 7: Top the salad with the fried chicken strips and slivered almonds. Serve with the prepared dressing on the side or drizzled over the top.

Tips & Variations

• For extra crunch, toast the slivered almonds lightly before adding them to the salad.
• Substitute the corn flakes with panko breadcrumbs if you prefer a lighter coating on the chicken.
• Add a splash of soy sauce or a pinch of ginger to the dressing for an added depth of flavor.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the fried chicken and dressing refrigerated separately. Reheat the chicken in a 350°F oven for 5–7 minutes to maintain crispness. Assemble the salad just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken strips on a greased baking sheet at 400°F for 15–20 minutes, flipping halfway through, until golden and cooked through. This offers a healthier alternative but may be less crispy.

Is there a way to make the dressing lighter?

You can substitute half the mayonnaise with Greek yogurt for a lighter dressing while still maintaining creaminess and flavor.

Oriental Chicken Salad Recipe (Applebee’s Copycat) Recipe

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★★★★★

4.4 from 117 reviews

• Author: Elara
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Oriental Chicken Salad recipe is an Applebee’s copycat that features crispy fried chicken strips atop a fresh mix of romaine, red and napa cabbage, shredded carrots, green onions, and cucumber. Tossed with a tangy and slightly sweet homemade dressing and garnished with slivered almonds, this salad delivers a perfect blend of crunchy textures and vibrant flavors ideal for a satisfying lunch or dinner.

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Ingredients

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Dressing

• 6 Tablespoons honey
• 3 Tablespoons rice wine vinegar
• 1/2 cup mayonnaise
• 2 teaspoons dijon mustard
• 1/4 teaspoon sesame oil

Chicken Coating & Frying

• 2 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup corn flakes cereal, crushed into crumbs
• Salt and freshly ground black pepper, to taste
• 1 pound boneless skinless chicken breasts
• 3 cups vegetable or canola oil, for frying

Salad

• 6 cups chopped Romaine lettuce
• 1 cup chopped red cabbage
• 1 cup chopped napa cabbage
• 2 carrots, shredded
• 2 green onions, chopped
• 1/2 cucumber, chopped
• 1/4 cup slivered almonds

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Instructions

1. Make Dressing: Combine honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil in a bowl. Whisk thoroughly until smooth. Refrigerate the dressing until ready to use; it can be made a few days in advance to enhance flavors.
2. Heat Oil: Pour vegetable or canola oil into a deep pot and heat over medium heat until it reaches about 350°F. To test, carefully drop a small torn piece of bread into the oil—if it sizzles immediately, the oil is ready for frying.
3. Coat Chicken: Beat the eggs and milk together in a small bowl. In another bowl, mix the all-purpose flour, crushed corn flakes, salt, and freshly ground black pepper. Cut the chicken breasts into several long, thin strips. Dip each strip first into the egg and milk mixture, then coat thoroughly with the flour and corn flake mixture.
4. Fry Chicken: Carefully place the coated chicken strips into the hot oil. Fry for 3 to 4 minutes, or until the chicken is cooked through and the coating turns a dark golden brown and crispy. Remove and drain on paper towels to remove excess oil.
5. Assemble Salad: In a large salad bowl, combine chopped romaine lettuce, red cabbage, napa cabbage, shredded carrots, chopped green onions, and chopped cucumber. Arrange the fried chicken strips on top, then sprinkle with slivered almonds. Serve with the prepared dressing on the side or drizzled over the salad.

Notes

• The dressing can be prepared ahead and stored in the refrigerator for up to 3 days.
• Use fresh corn flakes for a crispier chicken coating.
• Ensure oil temperature is correct to avoid greasy or undercooked chicken; use a thermometer if possible.
• If preferred, almonds can be toasted lightly to enhance their flavor before adding to the salad.
• For a lower calorie version, bake the coated chicken strips at 400°F for 20 minutes instead of frying.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: American

Keywords: Oriental Chicken Salad, Applebee’s Copycat, Fried Chicken Salad, Crunchy Chicken Salad, Asian Style Salad, Honey Mustard Dressing, Easy Chicken Salad