Oriental Chicken Salad Recipe

Oriental Chicken Salad is made with crispy cornflake-breaded chicken strips, a crunchy blend of Napa and red cabbage, toasted almonds, and savory chow mein noodles. The dish is brought together by a creamy, addictive dressing made from honey, mayonnaise, and toasted sesame oil. It is the ultimate “casual dining” copycat that delivers a satisfying mix of fresh greens and fried indulgence, perfect for a fun weekend lunch.

Jump to Recipe

Oriental Chicken Salad Ingredients

For the Dressing:

• 1 cup Mayonnaise: The creamy base.
• 1/2 cup Honey: Provides the signature sweetness.
• 1/3 cup Chinese Rice Vinegar: Adds tangy acidity.
• 4 teaspoons Dijon Mustard: For emulsification and depth.
• 4 teaspoons Toasted Sesame Oil: Essential for that distinct nutty aroma.
• 1/2 teaspoon Salt and Ground Black Pepper: To taste.

For the Salad Base:

• 4 cups Romaine Lettuce: Chopped.
• 2 cups Napa Cabbage: Chopped. Napa is sweeter and softer than regular green cabbage.
• 1 1/2 cups Red Cabbage: Thinly sliced for color and crunch.
• 3/4 cup Carrots: Julienned or shredded.
• 3 Green Onions: Sliced.
• 1/4 cup Toasted Sliced Almonds: For a nutty bite.
• 1 cup Chow Mein Noodles: The classic crunchy topping.

For the Chicken:

• 2 large Boneless Chicken Breasts: Cut into strips.
• 2 Eggs: Beaten.
• 1/2 cup Buttermilk: Tenderizes the meat.
• 1 cup Cornflakes: Crushed. This is the secret to the specific texture of this copycat recipe.
• 3/4 cup All-Purpose Flour: Mixed with the cornflakes.
• 3/4 teaspoon Salt: To season the coating.
• Oil: For frying (vegetable or canola).

How To Make Oriental Chicken Salad

1. Mix the dressing: In a medium bowl or jar, whisk together the mayonnaise, honey, rice vinegar, Dijon mustard, toasted sesame oil, salt, and pepper until smooth. Cover and refrigerate immediately. Chilling is crucial to allow the dressing to thicken and the flavors to meld.
2. Prep the greens: In a large salad bowl, toss together the chopped romaine, Napa cabbage, red cabbage, and carrots. Keep this salad base cold in the refrigerator until you are ready to assemble. Keep the green onions separate for the final garnish.
3. Bread the chicken: In a shallow bowl, whisk the eggs and buttermilk together. In a separate bowl, mix the flour, crushed cornflakes, and salt. Dip the chicken strips into the wet egg mixture, then press them firmly into the dry cornflake mixture to coat.
4. Fry the chicken: Heat about an inch of oil in a large skillet or Dutch oven to 375°F (190°C). Fry the chicken in batches for 7 to 8 minutes, turning occasionally, until deep golden brown and crispy. Drain on a wire rack or paper towels. Let them cool slightly, then slice into bite-sized pieces.
5. Assemble the salad: Pile the cold salad greens onto a large platter or individual plates. Top generously with the warm sliced chicken, toasted almonds, chow mein noodles, and sliced green onions.
6. Serve the dish: Drizzle the chilled dressing over the salad just before serving, or serve it on the side so the lettuce stays crisp.

Recipe Tips

• Chill the Dressing: Do not skip the chilling step. The dressing contains mayonnaise and honey; at room temperature, it can be runny. an hour in the fridge transforms it into a thick, creamy sauce that clings to the cabbage.
• Crush the Cornflakes: Don’t leave the cornflakes whole, but don’t turn them into dust either. Crush them with your hands or the bottom of a glass until they are coarse crumbs. This creates the signature “shaggy” crust that holds the dressing.
• Toast the Almonds: Toasted nuts have far more flavor than raw ones. Flash them in a dry pan for 2 minutes until fragrant to release their oils.
• Sesame Oil: Make sure you use toasted (dark) sesame oil, not plain (light) sesame oil. The toasted variety has a powerful, nutty flavor that defines the profile of this salad.

What To Serve With Oriental Chicken Salad?

This salad is a textural masterpiece that serves as a complete meal. It doesn’t need much else, but a side of warm garlic breadsticks or fried wonton strips fits the “casual dining” vibe perfectly. For a beverage, an iced tea or a sweet lemonade balances the savory, salty crunch of the chicken and noodles.

How To Store Leftovers Oriental Chicken Salad?

• Refrigerate: Store the salad components separately. Keep the greens in one container, the chicken in another, and the dressing in a jar. Assembled salad will go soggy within hours.
• Reheat: Reheat the chicken strips in an air fryer or oven at 350°F for 5 minutes to restore the crunch. Do not microwave the chicken, or the cornflake crust will become soft.
• Dressing: The dressing keeps well in the fridge for up to 1 week.

Oriental Chicken Salad Nutrition Facts

• Calories: ~822 kcal
• Fat: 37g
• Carbohydrates: 97g
• Protein: 23g
• Nutrition information is estimated per serving.

FAQs