Applesbees Oriental Chicken Salad Recipe Copycat

The Salad That Feels Like a Hug

Hello, my dear. Come sit. Let’s talk about a happy salad. This isn’t just any salad. It’s crunchy, sweet, and a little bit salty all at once. It feels like a treat. My grandson calls it “candy salad.” I still laugh at that.

Why does this matter? Well, food should make you feel good. This salad is a fun mix of textures and tastes. It turns a simple meal into a little party on a plate. Do you have a “happy food” that makes you smile? Tell me about it.

A Little Kitchen Story

I first tried this salad years ago. My friend Maria and I went out for lunch. We both ordered it. One bite and our eyes got wide. “We have to make this at home!” we said together.

We spent a whole Saturday testing recipes. We made the dressing over and over. We wanted it just right. That’s the fun of cooking. You get to play. Have you ever tried to copy a restaurant dish at home? How did it go?

The Magic is in the Mix

Let’s start with the dressing. You just whisk it all together. Honey, mayo, a splash of vinegar. The secret is one tiny drop of sesame oil. Fun fact: That one drop is like a flavor superhero. It makes everything taste rich and special.

Doesn’t that smell amazing? Sweet and tangy. Now, the salad itself has two kinds of cabbage. The red one is pretty. The napa one is soft. Together with the lettuce and carrot, they make a crunchy bed. This mix matters. Each bite is different.

The Crispy Chicken Secret

The chicken is the star. You dip it in egg, then in flour and panko. Panko is just Japanese breadcrumbs. They are extra flaky and light. They make the chicken super crispy.

Be careful frying. The oil should sizzle gently. You want golden brown strips. Let them cool on a paper towel. This keeps them crispy. Then, chop them up. That warm, crispy chicken on the cool salad is perfect.

Putting It All Together

Now, the best part. Toss your greens in a big bowl. Scatter the warm chicken on top. Sprinkle on those sliced almonds for a nice crunch. Finally, drizzle your honey dressing over everything.

Give it a gentle toss. Serve it right away. The mix of warm and cool, soft and crunchy, is why this matters. It’s a full experience. Which part do you think you’d like making the most: the dressing, the chicken, or the assembly?

Ingredients:

Ingredient	Amount	Notes
Honey	3 tablespoons	For dressing
Rice wine vinegar	1 1/2 tablespoons	For dressing
Mayonnaise	1/4 cup	For dressing
Dijon mustard	1 teaspoon	For dressing
Sesame oil	1/8 teaspoon	For dressing
Chicken breasts	2	For fried chicken
Egg	1	For fried chicken batter
Milk	1 cup	For fried chicken batter
All-purpose flour	1 cup	For fried chicken coating
Panko breadcrumbs	1 cup	For fried chicken coating
Salt	1 teaspoon	For fried chicken seasoning
Pepper	1/4 teaspoon	For fried chicken seasoning
Vegetable oil	3 cups	For frying
Romaine lettuce	4 cups, chopped	For salad base
Red cabbage	1/2 cup, chopped	For salad
Napa cabbage	1/2 cup, chopped	For salad
Carrot	1, shredded	For salad
Sliced almonds	3 tablespoons	For salad topping

My Copycat Applebee’s Salad Story

Hello, my dear. Come sit. Let’s make my favorite copycat salad. It tastes just like the restaurant’s. I first tried it with my grandson, Leo. He loved the crunchy chicken so much. Now we make it together often. Doesn’t that smell amazing?

We’ll start with the sweet dressing. It brings everything together. Then we’ll make the crispy chicken. Finally, we’ll toss the fresh veggies. It’s a fun little project. Are you ready? Let’s begin.

Step 1: Make the dressing first. Put honey, vinegar, mayo, mustard, and sesame oil in a bowl. Whisk it all until it’s smooth and creamy. It will be a lovely golden color. Pop it in the fridge to chill. The flavors get friendlier when they sit. (A hard-learned tip: measure that sesame oil carefully. Too much is very strong!) Step 2: Now, let’s get the oil ready. Pour the oil into a big, deep pot. Turn the heat to medium-high. We want it nice and hot for frying. Always stay by the stove when oil is heating. It needs your attention. I still laugh at the time I got distracted. Let’s just say we had very smoky toast. Step 3: Prepare the chicken strips. Cut the breasts into long, thin pieces. Like little chicken fingers. In one bowl, mix the egg and milk. In another, mix flour, panko, salt, and pepper. Dip each strip in the egg, then the flour mix. Coat them completely. This makes the magic crunch. Step 4: Time to fry! Carefully add a few strips to the hot oil. Don’t crowd the pot. Fry them for a few minutes until golden brown. They look like little pieces of sunshine. Drain them on paper towels. Let them cool before you chop them. What’s your favorite crunchy food? Share below! Step 5: Build your beautiful salad. Toss the lettuces, cabbages, and carrot in a big bowl. Add the chopped, cooled chicken on top. Sprinkle with those lovely sliced almonds. Drizzle your chilled dressing over everything. Give it a gentle toss. Then dig in. You made it yourself! Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 2 large salads
Category: Lunch, Salad

Let’s Mix It Up!

This recipe is wonderful as-is. But it’s also a great friend to new ideas. You can change it to match your mood. Here are three fun twists I like to play with.

Crunchy Tofu Twist: Use firm tofu instead of chicken. It soaks up the dressing beautifully. A perfect meat-free Monday meal. Sweet & Spicy Kick: Add a big pinch of red pepper flakes to the dressing. It gives it a fun little zing. Leo calls this the “firecracker” version. Summer Berry Bliss: In July, I add fresh strawberries or mandarin oranges. The sweet fruit with the salty crunch is magic. It tastes like a celebration. Which one would you try first? Comment below!

Serving It With Style

This salad is a full meal in a bowl. But sometimes you want a little something extra. I love to serve it in a chilled bowl. It keeps everything crisp. A warm, buttery dinner roll on the side is perfect for dipping.

For drinks, I have two favorites. A glass of iced green tea with lemon is so refreshing. It cleans your palate. For a special evening, a crisp Pinot Grigio wine pairs nicely. It’s light and doesn’t fight the flavors.

Which would you choose tonight?

Keeping Your Salad Fresh and Crispy

Let’s talk about storing this salad. You must keep the parts separate. Store the dressing in a little jar in the fridge. The fried chicken goes in its own container. I once mixed it all together the night before. We had a very soggy lunch the next day!

You can batch-cook the chicken for easy meals. Let the fried strips cool completely first. Then, freeze them flat on a baking sheet. Once frozen, pop them into a bag. This stops them from sticking together in a big clump.

Reheating is simple for crispy chicken. Use your oven or toaster oven. A few minutes at 375 degrees will do. This matters because texture is everything. A quick reheat keeps that wonderful crunch we all love. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

First, your dressing might be too thick. Just add a tiny splash of water. Whisk it until it’s nice and pourable. I remember when my first batch was like glue. A little water fixed it right up.

Second, the coating might not stick to the chicken. Pat your chicken strips very dry first. A wet chicken makes the coating slide off. This matters for a perfect, crispy bite every time.

Third, the oil might not be hot enough. Drop a tiny bit of panko in to test it. It should sizzle right away. If it doesn’t, wait a minute more. *Fun fact: The right oil temperature seals the crust. This keeps the chicken juicy inside. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free flour and panko. Check your mustard label too.

Q: What can I make ahead? A: The dressing and salad veggies. Chop and store them separately.

Q: No rice vinegar? A: Apple cider vinegar works in a pinch. Use the same amount.

Q: Can I double the recipe? A: Absolutely. Just fry the chicken in more batches. Don’t crowd the pan.

Q: Any optional add-ins? A: Mandarin oranges are lovely. So are crispy wonton strips. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this salad. It brings back happy memories for me. I think of my family gathered around the table. Food tastes better when we share it.

I would love to see your creation. Show me your beautiful salad bowl. Your kitchen adventures make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @LenasCozyKitchen. I can’t wait to see what you make.

Happy cooking!
—Lena Morales.