Oriental Chicken Salad – Easy Casual dining Copycat

This homemade Applebee’s Oriental Chicken Salad is crunchy, sweet-savory, and packed with texture — crispy chicken, fresh cabbage, and that famous dressing. It’s way cheaper than takeout and honestly? Kinda fun to throw together when you don’t feel like a hot meal.

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Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: tangy, creamy, crispy, a little sweet
• Great for: light dinners, lunch meal prep, pretending you’re eating out

Why I Like This Recipe

It’s one of those salads that doesn’t feel like a salad. You’ve got fried chicken (hello), crunchy noodles, and a dressing that’s creamy and kinda addictive. I make this when I want something fresh but still satisfying, and when I don’t feel like using the oven. Plus, it looks fancier than it is.

Ingredients

For the Salad

• 4 cups romaine, chopped
• 2 cups Napa cabbage, chopped
• 1½ cups red cabbage, thinly sliced
• ¾ cup julienned carrots
• 3 green onions, sliced
• ¼ cup toasted sliced almonds
• 1 cup chow mein noodles

For the Chicken

• 2 large boneless chicken breasts, cut in strips
• 2 eggs
• ½ cup buttermilk
• 1 cup crushed cornflakes
• ¾ cup all-purpose flour
• ¾ tsp salt
• Oil for frying

For the Dressing

• 1 cup mayonnaise
• ½ cup honey
• ⅓ cup Chinese rice vinegar
• 4 tsp Dijon mustard
• 4 tsp toasted sesame oil
• ½ tsp salt
• ½ tsp ground black pepper

How To Make Oriental Chicken Salad

1. Mix the dressing: Shake it up in a jar or whisk it in a bowl. Chill it in the fridge ‘til you’re ready.
2. Prep the salad base: Chop everything, toss it in a bowl (minus the green onions — hold those for later). Keep it cold.
3. Bread the chicken: Whisk eggs + buttermilk. In another bowl, mix flour, cornflakes, salt. Dip chicken in wet → coat in dry.
4. Fry the chicken: Oil at 375°F. Fry in batches until golden and crispy, about 7–8 minutes. Let ‘em cool slightly, then slice.
5. Assemble: Pile salad on a plate. Top with sliced chicken, toasted almonds, chow mein noodles, green onions. Drizzle with dressing or serve on the side if you’re that kind of person.

Tips for Success

• Don’t skip the cornflakes — they’re what make the chicken extra crispy.
• Slice chicken after frying, not before. Keeps it juicy.
• Chill the dressing first — it thickens up and tastes better cold.
• Use toasted sesame oil, not plain — makes a big difference in flavor.

Storage and Reheating

• Fridge: Keep salad + toppings separate. Store leftover chicken in a sealed container, up to 3 days.
• Reheat Chicken: Best in the air fryer or oven. 350°F for 5–7 mins. Avoid microwaving unless you like soggy crust.
• Dressing: Keeps for a week in the fridge. Shake before using.

Frequently Asked Questions

• Can I bake the chicken instead of frying?
  Yep. 400°F oven or air fryer for 15–18 mins. Flip halfway.
• What’s a good substitute for Napa cabbage?
  Just use more romaine or throw in coleslaw mix. No big deal.
• Can I use store-bought dressing?
  Technically yes, but the homemade one is what makes this dish.
• Is this salad actually healthy?
  Ehh — it’s salad with fried chicken. Balanced? Kinda. Delicious? Absolutely.
• Can I make it ahead?
  You can prep the components, just don’t mix until ready to eat or things go soggy.

Common Mistakes and How to Dodge Them

• Skipping the chill time on the dressing: It’s too runny if you don’t refrigerate. Cold = creamy.
• Overcrowding the fryer: Makes the oil drop in temp and your chicken won’t crisp. Do small batches.
• Not crushing the cornflakes enough: Too chunky and they won’t stick. Use your hands or the bottom of a glass.
• Forgetting to salt the salad base: Just a pinch makes the greens taste way better.
• Dressing everything at once: Unless you’re eating it all, keep dressing on the side or it’ll wilt quick.

Nutrition Facts (Per Serving)

• Calories: 822 kcal
• Total Fat: 37g
• Saturated Fat: 6g
• Cholesterol: 97mg
• Sodium: 1394mg
• Potassium: 587mg
• Total Carbohydrate: 97g
• Dietary Fiber: 7g
• Sugars: 32g
• Protein: 23g