18 Delicious Applebees Oriental Chicken Salad Recipes Amazing

Got a craving for something crispy, sweet, and a little bit tangy? You’re in luck! Our roundup of 18 Delicious Applebees Oriental Chicken Salad Recipes is here to satisfy those taste buds with a mix of quick, easy, and utterly comforting dishes. Perfect for busy weeknights or when you’re in the mood for a homemade version of your favorite restaurant salad. Dive in and discover your next go-to meal!

Applebees Oriental Chicken Salad Copycat

Just the other day, I found myself craving that iconic Applebees Oriental Chicken Salad, the one with the perfect crunch and that irresistibly tangy dressing. So, I decided to whip up a copycat version at home, and let me tell you, it was a game-changer for my weeknight dinners.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of soy sauce
• A tablespoon of honey
• A teaspoon of sesame oil
• A cup of shredded romaine lettuce
• A handful of crispy rice noodles
• A sprinkle of sliced almonds
• A quarter cup of mandarin oranges
• A tablespoon of sesame seeds
• For the dressing: a mix of a quarter cup of mayonnaise, a tablespoon of sugar, a splash of white vinegar, and a teaspoon of mustard

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, honey, and sesame oil. Brush this mixture over the chicken breasts before placing them on the baking sheet.
3. Bake the chicken for 25 minutes, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken cooks, toss the romaine lettuce, crispy rice noodles, sliced almonds, mandarin oranges, and sesame seeds in a large bowl.
5. In another bowl, whisk together the mayonnaise, sugar, white vinegar, and mustard until smooth to create the dressing.
6. Slice the rested chicken and add it to the salad bowl. Drizzle with the dressing and toss everything together until well coated.
7. Tip: For extra crunch, toast the almonds in a dry pan over medium heat for a couple of minutes before adding them to the salad.
8. Tip: If you’re meal prepping, keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy.
9. Tip: For a spicier kick, add a dash of red pepper flakes to the dressing.

This salad is a delightful mix of textures, from the juicy chicken to the crispy noodles and the creamy dressing. Serve it with a side of warm breadsticks to round out the meal, just like they do at Applebees.

Healthy Applebees Oriental Chicken Salad

Last week, I found myself craving something light yet flavorful, and that’s when I remembered the Oriental Chicken Salad from Applebees. It’s the perfect blend of crunchy, sweet, and tangy, and I knew I had to make a healthier version at home. Here’s how I did it, with a few personal twists along the way.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 cup of shredded red cabbage
• 1 cup of shredded carrots
• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of tablespoons of soy sauce
• 1 tablespoon of honey
• 1 teaspoon of grated ginger
• A handful of sliced almonds
• A sprinkle of crispy wonton strips

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and stays juicy.
2. While the oven heats, toss the chicken breasts with a splash of olive oil, a couple of tablespoons of soy sauce, 1 tablespoon of honey, and 1 teaspoon of grated ginger in a bowl. Let them marinate for at least 10 minutes for maximum flavor.
3. Place the marinated chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking.
4. Let the chicken rest for 5 minutes after baking, then slice it into thin strips. This keeps the chicken moist and tender.
5. In a large bowl, combine 2 cups of shredded romaine lettuce, 1 cup of shredded red cabbage, and 1 cup of shredded carrots. Tip: For extra crunch, chill the veggies before mixing.
6. Top the salad with the sliced chicken, a handful of sliced almonds, and a sprinkle of crispy wonton strips. Tip: Toast the almonds lightly for a deeper flavor.

Unbelievably, this salad comes together in no time and packs a punch of flavors and textures. The crispness of the veggies, the sweetness of the dressing, and the crunch of the almonds and wonton strips make every bite exciting. Try serving it in a large, shallow bowl to showcase all the colorful ingredients.

Applebees Oriental Chicken Salad with Almonds

First off, let me tell you, there’s something about recreating restaurant favorites at home that just feels like a win. Today, I’m sharing my take on Applebees Oriental Chicken Salad with Almonds, a dish that’s as fun to make as it is to eat. It’s the perfect blend of crunchy, sweet, and savory, and trust me, it’s a crowd-pleaser.

Ingredients

• 2 boneless, skinless chicken breasts
• A good glug of olive oil
• Salt and pepper, just a pinch of each
• 1/2 cup of honey
• 1/4 cup of soy sauce
• A splash of rice vinegar
• A couple of garlic cloves, minced
• 1 tablespoon of sesame oil
• 1/2 cup of sliced almonds
• A handful of crispy rice noodles
• 4 cups of mixed salad greens
• 1 cup of red cabbage, thinly sliced
• 1 carrot, julienned

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper, then drizzle with olive oil. Bake for 25 minutes or until the internal temperature reaches 165°F. Let them rest before slicing.
3. While the chicken cooks, whisk together honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened. Tip: Keep an eye on it to prevent burning.
4. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden. Tip: They burn quickly, so don’t walk away!
5. In a large bowl, toss the salad greens, red cabbage, and julienned carrot.
6. Top the salad with sliced chicken, drizzle with the warm dressing, and sprinkle with toasted almonds and crispy rice noodles. Tip: Add the noodles last to keep them crunchy.

So there you have it, a salad that’s bursting with textures and flavors. The crunch of the almonds and noodles against the tender chicken and crisp veggies is unreal. Try serving it with a side of warm bread to soak up any extra dressing—it’s a game changer.

Applebees Oriental Chicken Salad with Mandarin Oranges

Last week, I found myself craving something light yet flavorful, and that’s when I remembered the Applebees Oriental Chicken Salad with Mandarin Oranges. It’s the perfect blend of sweet, tangy, and crunchy, and today, I’m sharing how you can whip it up at home.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 grilled chicken breast, sliced
• 1/2 cup of mandarin oranges, drained
• 1/4 cup of sliced almonds
• 1/4 cup of crispy rice noodles
• A splash of oriental vinaigrette
• A couple of tablespoons of honey
• A dash of sesame seeds

Instructions

1. Start by grilling your chicken breast over medium heat for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
2. While the chicken is resting, toss the shredded romaine lettuce into a large salad bowl.
3. Add the sliced grilled chicken, mandarin oranges, sliced almonds, and crispy rice noodles on top of the lettuce.
4. Drizzle a splash of oriental vinaigrette and a couple of tablespoons of honey over the salad for that perfect sweet and tangy flavor.
5. Sprinkle a dash of sesame seeds over the top for an extra crunch and a bit of nutty flavor.
6. Gently toss everything together until well combined.

My favorite thing about this salad is how the crispy rice noodles add an unexpected crunch against the soft mandarin oranges and tender chicken. Serve it with a side of warm breadsticks for a complete meal that’s sure to impress.

Applebees Oriental Chicken Salad with Crispy Wontons

Perfect for those days when you’re craving something crunchy, sweet, and a tad bit spicy, this Applebees Oriental Chicken Salad with Crispy Wontons is a game-changer. I remember the first time I tried it; the mix of textures and flavors had me hooked, and I’ve been recreating it at home ever since.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 cup of shredded red cabbage
• 1 cup of shredded carrots
• 2 boneless, skinless chicken breasts
• 1/2 cup of honey
• 1/4 cup of rice vinegar
• 1 tbsp of soy sauce
• 1 tsp of sesame oil
• a splash of vegetable oil
• a couple of wonton wrappers, cut into strips
• 1/4 cup of sliced almonds

Instructions

1. Preheat your oven to 375°F. This is the perfect temp to get those wonton strips crispy without burning them.
2. Toss the wonton strips with a splash of vegetable oil, spread them out on a baking sheet, and bake for about 5 minutes or until golden brown. Keep an eye on them; they go from perfect to burnt in seconds.
3. While the wontons are baking, heat a skillet over medium heat and cook the chicken breasts for about 6 minutes on each side or until fully cooked. Let them rest for a few minutes before slicing into strips.
4. In a small bowl, whisk together the honey, rice vinegar, soy sauce, and sesame oil to create the dressing. Taste it and adjust the sweetness or tanginess to your liking.
5. In a large bowl, combine the romaine lettuce, red cabbage, and carrots. Add the sliced chicken, drizzle with the dressing, and toss to coat evenly.
6. Top the salad with the crispy wonton strips and sliced almonds right before serving to keep everything crunchy.

Out of all the salads I’ve made, this one stands out for its perfect balance of sweet and tangy, with an irresistible crunch from the wontons and almonds. Serve it in a big bowl for a family dinner or portion it out for meal prep – it’s versatile and always a hit.

Applebees Oriental Chicken Salad with Sesame Dressing

Wow, does anyone else remember the first time they tried Applebee’s Oriental Chicken Salad? I was in college, and it was my go-to comfort food after a long week of classes. There’s something about that crispy chicken, fresh greens, and that unforgettable sesame dressing that just hits the spot every time. Today, I’m sharing my homemade version that’s just as good, if not better, because you can make it exactly how you like it.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup of panko breadcrumbs
• A couple of eggs, beaten
• A splash of vegetable oil for frying
• 4 cups of mixed salad greens
• 1/2 cup of shredded carrots
• 1/4 cup of sliced almonds
• 1/4 cup of crispy chow mein noodles
• For the dressing: 1/4 cup of mayonnaise, 2 tbsp of sugar, 1 tbsp of white vinegar, a splash of sesame oil, and 1 tsp of soy sauce

Instructions

1. Start by pounding the chicken breasts to an even thickness, about 1/2 inch. This ensures they cook evenly.
2. Dip each chicken breast in the beaten eggs, then coat thoroughly with panko breadcrumbs. Tip: For extra crispiness, let the breaded chicken sit for 5 minutes before frying.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. Tip: Use a meat thermometer to check the internal temperature reaches 165°F.
4. While the chicken rests, whisk together all the dressing ingredients in a small bowl until smooth. Tip: If the dressing is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
5. Slice the chicken into strips. In a large bowl, toss the salad greens, carrots, almonds, and chow mein noodles. Drizzle with the sesame dressing and top with the chicken strips.

My favorite part about this salad is the contrast between the crispy chicken and the fresh, crunchy veggies. Serve it with extra dressing on the side for those who love a little extra flavor, or add some mandarin oranges for a sweet twist.

Applebees Oriental Chicken Salad with Honey Mustard

Every time I walk into an Applebees, there’s one dish I can’t resist ordering—the Oriental Chicken Salad with Honey Mustard. It’s the perfect blend of crispy, sweet, and tangy, and today, I’m sharing how you can recreate this restaurant favorite at home.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed salad greens
• A handful of crispy rice noodles
• A splash of soy sauce
• 1/4 cup of honey
• 2 tablespoons of Dijon mustard
• A drizzle of sesame oil
• A sprinkle of sliced almonds
• A few mandarin orange segments

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with a pinch of salt and pepper, then bake for 25 minutes or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. While the chicken cooks, whisk together the honey, Dijon mustard, and a splash of soy sauce in a small bowl for the dressing. Tip: Adjust the honey or mustard to suit your taste preference.
4. Toss the mixed greens with a drizzle of sesame oil in a large salad bowl.
5. Slice the baked chicken into strips and arrange them on top of the greens.
6. Scatter the crispy rice noodles, sliced almonds, and mandarin orange segments over the salad. Tip: Add the noodles just before serving to keep them extra crispy.
7. Drizzle the honey mustard dressing over the salad and give it a gentle toss to combine everything evenly.

Just like that, you’ve got a salad that’s bursting with textures—from the crunchy noodles to the tender chicken—and flavors that dance between sweet, tangy, and nutty. Serve it with an extra side of dressing for those who love a little extra zing.

Applebees Oriental Chicken Salad with Grilled Chicken

Remember the last time you craved something crunchy, sweet, and a bit tangy all at once? That’s exactly how I felt when I first tried Applebees Oriental Chicken Salad with Grilled Chicken. It’s a dish that perfectly balances flavors and textures, making it a go-to for when I want something satisfying yet light.

Ingredients

• A couple of boneless, skinless chicken breasts
• 1 cup of mixed salad greens
• A handful of crispy wonton strips
• A splash of oriental vinaigrette
• 1/4 cup of sliced almonds
• A few slices of mandarin oranges
• A sprinkle of sesame seeds

Instructions

1. Preheat your grill to medium-high heat, about 375°F, to get those perfect grill marks on the chicken.
2. Season the chicken breasts lightly with salt and pepper, then grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
3. While the chicken is grilling, toss the mixed salad greens with the oriental vinaigrette in a large bowl. Tip: Start with a little dressing; you can always add more to suit your taste.
4. Top the dressed greens with crispy wonton strips, sliced almonds, and mandarin orange slices.
5. Slice the grilled chicken and place it on top of the salad. Tip: For an extra crunch, toast the almonds lightly before adding them to the salad.
6. Finish with a sprinkle of sesame seeds for that authentic oriental flair.

Fresh from the grill, the chicken adds a smoky depth to the salad, while the wonton strips and almonds bring a delightful crunch. Serve it with an extra drizzle of vinaigrette on the side for those who love a bit more tang.

Applebees Oriental Chicken Salad with Peanut Dressing

Sometimes, you just crave that perfect blend of crunchy, sweet, and savory all in one bite, and that’s exactly what this salad delivers. I remember the first time I tried it at Applebees, I was hooked, and now, making it at home feels like a little victory every time.

Ingredients

• A couple of boneless, skinless chicken breasts
• 1 cup of all-purpose flour
• 2 eggs, beaten
• 1 cup of panko breadcrumbs
• A splash of vegetable oil for frying
• 4 cups of mixed salad greens
• 1/2 cup of shredded red cabbage
• 1/2 cup of shredded carrots
• A handful of crispy wonton strips
• 1/4 cup of sliced almonds
• 1/2 cup of peanut dressing (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F to keep the chicken warm after frying.
2. Pound the chicken breasts to an even thickness for uniform cooking.
3. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each chicken breast in flour, dip in egg, then coat with panko, pressing gently to adhere.
5. Heat a splash of vegetable oil in a large skillet over medium-high heat until shimmering.
6. Fry the chicken for about 4 minutes per side, or until golden brown and cooked through.
7. Transfer the chicken to a wire rack over a baking sheet and keep warm in the oven.
8. In a large bowl, toss the salad greens, red cabbage, and carrots with half of the peanut dressing.
9. Slice the chicken into strips and arrange over the salad.
10. Top with crispy wonton strips, sliced almonds, and drizzle with the remaining peanut dressing.

Crunchy, creamy, and packed with flavor, this salad is a textural dream. Serve it with an extra side of peanut dressing for those who love a little extra kick, or add some sliced avocado for a creamy contrast.

Applebees Oriental Chicken Salad with Spicy Mayo

Back when I first tried Applebee’s Oriental Chicken Salad, I was instantly hooked by its perfect blend of crunchy, sweet, and spicy flavors. It’s become my go-to dish whenever I’m craving something light yet satisfying, and today, I’m sharing my homemade version that’s just as delicious.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 cup of shredded red cabbage
• 1 cup of shredded carrots
• 2 boneless, skinless chicken breasts
• 1/2 cup of mayonnaise
• a splash of soy sauce
• a couple of dashes of hot sauce
• 1 tbsp of honey
• 1/2 cup of crispy wonton strips
• a handful of sliced almonds
• 2 tbsp of vegetable oil

Instructions

1. Heat the vegetable oil in a pan over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken breasts with salt and pepper, then cook them in the pan for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. While the chicken cooks, whisk together the mayonnaise, soy sauce, hot sauce, and honey in a small bowl to make the spicy mayo.
4. Let the chicken rest for 5 minutes after cooking, then slice it into thin strips.
5. In a large bowl, toss the romaine lettuce, red cabbage, and carrots together.
6. Top the salad with the sliced chicken, crispy wonton strips, and sliced almonds.
7. Drizzle the spicy mayo over the salad just before serving.

Every bite of this salad is a crunch fest, with the spicy mayo adding just the right amount of kick. Try serving it with an extra side of spicy mayo for dipping the chicken strips—it’s a game changer!

Applebees Oriental Chicken Salad with Avocado

Whenever I’m craving something that’s both hearty and refreshing, I immediately think of Applebee’s Oriental Chicken Salad. It’s that perfect blend of crispy, savory, and sweet, with a creamy avocado twist that makes it unforgettable. Today, I’m sharing my take on this classic, adding a personal touch that makes it even more special.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed salad greens
• 1 ripe avocado, sliced
• A handful of crispy wonton strips
• A splash of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of sesame oil
• A pinch of red pepper flakes
• 1/4 cup of mayonnaise
• A squeeze of lime juice

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F, and grill the chicken breasts for 6-7 minutes on each side until fully cooked. Tip: Letting the chicken rest for a few minutes before slicing ensures it stays juicy.
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, and red pepper flakes for the dressing. Tip: Adjust the honey and soy sauce ratio to suit your sweetness or saltiness preference.
3. Toss the mixed greens with half of the dressing in a large bowl until evenly coated.
4. Slice the grilled chicken and arrange it over the dressed greens along with the avocado slices and wonton strips.
5. Drizzle the remaining dressing over the top and finish with a squeeze of lime juice. Tip: Adding the lime juice last brightens up all the flavors beautifully.

This salad is a textural dream with the crunch of wonton strips against the creamy avocado and tender chicken. The flavors are a bold mix of sweet, tangy, and slightly spicy, making every bite exciting. Try serving it with an extra side of the dressing for dipping those last few bites!

Applebees Oriental Chicken Salad with Edamame

Last weekend, I found myself craving something fresh yet satisfying, and that’s when I remembered the Applebees Oriental Chicken Salad. It’s the perfect blend of crunchy, sweet, and savory, with a little extra protein kick from the edamame. Here’s how I whip it up at home when the craving hits.

Ingredients

• A couple of boneless, skinless chicken breasts
• 1 cup of edamame, shelled
• 2 cups of mixed salad greens
• 1/2 cup of crispy wonton strips
• 1/4 cup of sliced almonds
• A splash of sesame dressing (about 1/4 cup)
• 1 tbsp of olive oil
• A pinch of salt and pepper

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F) and brush the chicken breasts with olive oil, then season with salt and pepper.
2. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing. Tip: Letting the chicken rest ensures it stays juicy.
3. While the chicken cooks, toss the salad greens, edamame, wonton strips, and sliced almonds in a large bowl.
4. Slice the rested chicken into thin strips and add it to the salad mixture.
5. Drizzle the sesame dressing over the salad and toss everything together until well coated. Tip: Add the dressing just before serving to keep the wonton strips crispy.
6. Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle a few more wonton strips on top right before serving.

The combination of the tender chicken, crunchy wonton strips, and the slight sweetness of the sesame dressing makes this salad a hit every time. I love serving it in a deep bowl to really mix all those flavors and textures together.

Applebees Oriental Chicken Salad with Quinoa

Finally, a salad that doesn’t feel like you’re just eating leaves! I stumbled upon this Applebees Oriental Chicken Salad with Quinoa recipe during one of my lazy Sunday scrolls and knew I had to try it. It’s the perfect mix of crunchy, sweet, and savory, and trust me, it’s as fun to make as it is to eat.

Ingredients

• 2 cups of cooked quinoa (because we’re fancy like that)
• 1 grilled chicken breast, sliced (leftovers work wonders here)
• A couple of cups of mixed greens (for that obligatory ‘salad’ part)
• A handful of crispy wonton strips (the secret crunch factor)
• A splash of oriental dressing (store-bought or homemade, no judgment)
• A sprinkle of sliced almonds (for that nutty goodness)
• A few mandarin orange segments (because fruit in salad is a yes)

Instructions

1. Start by laying down your mixed greens as the base in a large bowl. This is your salad’s foundation, so make it count.
2. Next, sprinkle the cooked quinoa evenly over the greens. Quinoa not only adds protein but also makes the salad more filling.
3. Arrange the sliced grilled chicken on top. If you’re using leftovers, a quick warm-up in the microwave for 30 seconds makes it perfect.
4. Now, for the fun part: scatter the crispy wonton strips and sliced almonds over the salad. This is where the texture starts to get exciting.
5. Drizzle the oriental dressing over the top. A little goes a long way, so start with a splash and add more if needed.
6. Finally, garnish with mandarin orange segments. They add a sweet, juicy pop that ties everything together.

Kind of amazing how this salad brings together so many textures and flavors, right? The crunch from the wontons, the creaminess of the dressing, and the freshness of the greens make every bite interesting. Serve it in a big bowl for family style, or plate it up fancy when you’re trying to impress.

Applebees Oriental Chicken Salad with Brown Rice

Craving something that’s both hearty and a tad exotic for dinner tonight? I recently stumbled upon a remake of Applebees Oriental Chicken Salad that’s been a game-changer for my weeknight meals, especially when paired with nutty brown rice. It’s the perfect blend of crunchy, sweet, and savory that somehow feels indulgent yet wholesome.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed salad greens
• 1 cup of cooked brown rice
• A handful of crispy wonton strips
• A splash of soy sauce
• 2 tbsp of honey
• 1 tbsp of sesame oil
• A sprinkle of sesame seeds
• A dash of rice vinegar

Instructions

1. Preheat your grill or pan to medium-high heat, about 375°F, because we’re starting with the chicken.
2. Season the chicken breasts lightly with salt and pepper, then grill for about 6-7 minutes on each side until they’re golden and the internal temperature hits 165°F. Tip: Letting them rest for 5 minutes after cooking keeps them juicy.
3. While the chicken rests, toss the salad greens with a splash of soy sauce, a dash of rice vinegar, and the sesame oil in a large bowl. Tip: The dressing clings better to slightly damp greens, so don’t overdry them.
4. Slice the rested chicken into thin strips. Tip: Cutting against the grain makes each bite more tender.
5. Divide the dressed greens between two plates, top with the sliced chicken, a half cup of brown rice each, and a generous handful of wonton strips.
6. Drizzle honey over the top and finish with a sprinkle of sesame seeds for that extra crunch and nutty flavor.

Mmm, the contrast of the warm, tender chicken with the cool, crisp greens and the sweet honey drizzle is just unreal. Try serving it with extra wonton strips on the side for dipping into any leftover dressing at the bottom of the bowl.

Applebees Oriental Chicken Salad with Mango

Having spent countless evenings trying to recreate my favorite restaurant dishes at home, I’ve finally nailed the Applebees Oriental Chicken Salad with Mango. It’s a dish that brings back memories of lazy Sunday lunches with friends, where the only thing better than the food was the company.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cups of mixed salad greens
• 1 ripe mango, sliced into thin strips
• A handful of crispy wonton strips
• A splash of soy sauce
• 2 tablespoons of honey
• A drizzle of sesame oil
• 1 tablespoon of rice vinegar
• A pinch of red pepper flakes
• 1/4 cup of sliced almonds

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because nobody likes a soggy chicken breast.
2. Season the chicken breasts lightly with salt and pepper, then grill for about 6-7 minutes on each side until they’re golden and the internal temperature hits 165°F. Tip: Letting the chicken rest for a few minutes before slicing ensures it stays juicy.
3. While the chicken cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, and red pepper flakes in a small bowl to create the dressing. Tip: Adjust the honey if you like it sweeter or the red pepper flakes for more heat.
4. Toss the mixed greens, mango slices, and sliced almonds in a large bowl with half of the dressing. Tip: Adding the dressing gradually prevents the salad from getting soggy.
5. Slice the grilled chicken into strips and lay them over the salad. Sprinkle the crispy wonton strips on top and drizzle with the remaining dressing.

Digging into this salad, the crunch of the wontons against the juicy mango and tender chicken is a texture dream. Serve it with an extra drizzle of dressing on the side for those who love a bit more flavor in every bite.

Applebees Oriental Chicken Salad with Pineapple

Now, let me tell you about a salad that’s been a game-changer in my lunch routine—Applebees Oriental Chicken Salad with Pineapple. It’s the perfect mix of sweet, savory, and crunchy, and I’ve been obsessed with recreating it at home ever since I first tried it. Trust me, once you make this, you’ll understand why it’s a staple in my recipe rotation.

Ingredients

• 2 cups of shredded romaine lettuce
• 1 cup of chopped grilled chicken breast
• 1/2 cup of canned pineapple chunks, drained
• 1/4 cup of crispy wonton strips
• 2 tbsp of sliced almonds
• A splash of sesame dressing
• A couple of mandarin orange segments

Instructions

1. Start by laying down the shredded romaine lettuce as the base in a large salad bowl.
2. Evenly distribute the chopped grilled chicken breast over the lettuce.
3. Scatter the pineapple chunks and mandarin orange segments on top for that sweet punch.
4. Sprinkle the crispy wonton strips and sliced almonds over the salad for crunch.
5. Drizzle the sesame dressing over the salad just before serving to keep everything crisp. Tip: If you’re meal prepping, keep the dressing on the side until you’re ready to eat.
6. Toss the salad gently to combine all the ingredients without crushing the wonton strips. Tip: Use salad tongs for an even mix.
7. Serve immediately to enjoy the contrast of textures and flavors at their best. Tip: For an extra kick, add a pinch of red pepper flakes to the dressing.

So, there you have it—a salad that’s bursting with flavors and textures, from the juicy pineapple to the crunchy almonds. It’s a fantastic way to brighten up your meal prep or impress guests at a summer BBQ. Seriously, the combination of sweet and savory in this dish is unbeatable.

Applebees Oriental Chicken Salad with Coconut Flakes

This Oriental Chicken Salad from Applebees has been a game-changer for my weeknight dinners. The combination of crispy chicken, fresh veggies, and that sweet yet tangy dressing, all topped with coconut flakes, is something I crave more often than I’d like to admit.

Ingredients

• 2 boneless, skinless chicken breasts
• A cup of all-purpose flour
• A couple of eggs, beaten
• A cup of panko breadcrumbs
• A splash of vegetable oil for frying
• 4 cups of mixed salad greens
• A handful of shredded red cabbage
• A few slices of mandarin oranges
• A sprinkle of sliced almonds
• A generous handful of coconut flakes
• Half a cup of oriental dressing

Instructions

1. Start by pounding the chicken breasts to an even thickness, about half an inch, to ensure they cook evenly.
2. Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each chicken breast in flour, dip in egg, then coat with panko, pressing lightly to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Fry the chicken for about 4-5 minutes per side until golden brown and cooked through. Tip: Don’t overcrowd the pan to keep the oil temperature steady.
6. Let the chicken rest on a wire rack for a few minutes before slicing to keep it crispy.
7. In a large bowl, toss the salad greens, red cabbage, mandarin oranges, and sliced almonds.
8. Top the salad with sliced chicken and a generous sprinkle of coconut flakes.
9. Drizzle with oriental dressing right before serving to keep everything fresh and crunchy. Tip: Warm the dressing slightly for a more aromatic flavor.

The crunch of the panko-coated chicken against the softness of the greens and the sweetness of the coconut flakes creates a symphony of textures. Serve it with an extra side of dressing for those who love a bit more zing, or add a sprinkle of red pepper flakes for a spicy kick.

Applebees Oriental Chicken Salad with Cashews

Remember the last time you craved something crunchy, sweet, and a bit tangy all at once? That’s exactly how I felt when I first tried Applebees Oriental Chicken Salad with Cashews. It was a game-changer for my salad nights, and today, I’m sharing how you can whip up this delightful dish at home.

Ingredients

• A couple of boneless, skinless chicken breasts
• 1 cup of all-purpose flour
• 2 eggs, beaten
• 1 cup of panko breadcrumbs
• A splash of vegetable oil for frying
• 4 cups of mixed salad greens
• 1/2 cup of honey
• 1/4 cup of rice vinegar
• A tablespoon of soy sauce
• 1/2 cup of sliced almonds
• 1/2 cup of cashews
• A handful of crispy rice noodles

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Dredge the chicken breasts in flour, dip them in beaten eggs, then coat them evenly with panko breadcrumbs.
3. Heat vegetable oil in a skillet over medium-high heat and fry the chicken until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Transfer the chicken to the prepared baking sheet and bake for 10 minutes, or until the internal temperature reaches 165°F.
5. While the chicken bakes, whisk together honey, rice vinegar, and soy sauce in a small bowl for the dressing.
6. Slice the baked chicken into strips. Tip: Let the chicken rest for a few minutes before slicing to retain its juices.
7. In a large bowl, toss the mixed greens with the dressing, then top with sliced chicken, almonds, cashews, and crispy rice noodles. Tip: Add the crispy elements last to maintain their crunch.

Kind of magical how the sweet and tangy dressing pairs with the crunchy nuts and noodles, isn’t it? Serve this salad as a main dish or alongside some steamed rice for a more filling meal. Either way, it’s a texture and flavor explosion you won’t forget.

Conclusion

Absolutely delightful, these 18 Applebees Oriental Chicken Salad recipes offer a treasure trove of flavors waiting to elevate your home cooking. Whether you’re craving something sweet, spicy, or savory, there’s a recipe here to satisfy. We’d love for you to try them out, share which one stole your heart in the comments, and don’t forget to pin your favorites on Pinterest for easy access later. Happy cooking!

Bella Bacinos