One of my most favorite restaurant salads. Now you can make it at home for a fraction of the cost and it tastes as good, or better, as the “real thing”!
Call me cheap. But I’m often very grudging when it comes to ordering entree salads at restaurants. I mean, it’s hard justifying paying $15+ for a pile of lettuce when I can get chicken or pork or steak with sides for the same price. Same goes for pasta dishes. The profit margin on salads and pasta is enormous! I’m not saying I never order salads or pasta at restaurants. I do. I just often feel a little irked about it.
So when I come across salad or pasta dishes that I particularly like at restaurants, I’ll often work to recreate them at home. For example, my twist on Romano’s Macaroni Grill Pasta Milano. (It’s gooooood!). And that’s just what I did with Applebee’s Asian Chicken Salad.
I moved to the U.S. from Europe about 10 years ago and funnily, this salad is one of the first restaurant dishes I had after moving here. I think the very first restaurant I visited was the Olive Garden. Some friends invited me for lunch and we had their soup and salad. That was my first introduction to restaurants in America. And I think Applebee’s was next. That was for a date. And no, I didn’t order a salad because I wanted to come across as “dainty” (you know me better than that – give me FOOD!), I ordered it because it sounded good. Yes, basically a $1.57 meal with a 10 times higher price tag. But hey, I wasn’t paying for it…
Many of you have had this salad at Applebee’s and know how good it is. For those of you who haven’t, you’re in for a treat.
And you don’t have to wait to make this salad in its entirety before being able to enjoy some of its elements. This salad dressing is simply marvelous! I make it all the time for regular salads, too.
This salad can conveniently be made ahead. Just cover and refrigerate the salad (up to several hours ahead), keep the dressing in the fridge (up to several days ahead), and the fried chicken (several hours ahead – just be sure to reheat in the oven, not microwave, so it crisps up again). Ideally though, make the salad and dressing ahead, but make the chicken just before serving.
So there you have it! A wonderfully satisfying, delicious entree salad that is guaranteed to become a family and entertaining favorite!
Let’s get started!
Combine the salad dressing ingredients, shake thoroughly until combined. Refrigerate until ready to use.
Combine the salad materials in a large bowl, reserving the green onions.
Whisk together the buttermilk and eggs in a medium bowl.
Combine the flour, crushed cornflakes and salt in a medium shallow bowl.
Slice the chicken breast into strips.
Dip the chicken strips into the buttermilk/egg mixture then dredge in the flour/cornflake mixture until coated on all sides.
Heat the oil to 375 degrees F and, working in batches, fry the chicken until it’s a deep golden brown, about 7-8 minutes.
Drain the chicken strips on paper towels. Divide the salad among plates. Slice the chicken strips, arrange them on top of the salad, sprinkle with toasted almonds, chow mein noodles, and green onions and serve with the Asian Dressing.
Enjoy!
Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!
- For the Salad:
- 4 cups romaine lettuce, 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, skinless chicken breasts, cut into strips
- 2 large eggs
- ½ cup buttermilk
- 1 cup crushed cornflakes
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- Oil for deep-frying (alternatively, you can fry the chicken strips in a pan)
- For the Asian Dressing:
- 1 cup mayonnaise
- ½ cup honey
- ⅓ cup Chinese rice vinegar
- 4 teaspoons Dijon mustard
- 4 teaspoons quality toasted sesame oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.
- Combine all the salad ingredients, reserving the green onions. Cover and refrigerate.
- Heat the oil to 375 degrees F.
- Whisk the eggs and buttermilk together in a medium bowl. Using another medium shallow bowl, combine the crushed cornflakes, flour and salt.
- Dip the chicken strips into the egg mixture, then dredge in the cornflake mixture, coating all sides.
- Working in batches, fry the chicken strips until deep golden brown, about 7-8 minutes. Drain on paper towels and slice.
- Arrange the salad on the plates, top with some sliced chicken in the center, sprinkle with toasted almonds, chow mein noodles, green onions, and serve with the Asian dressing.
Renee Scheltiens says
I’ts spot on to the Applebees version. I made it vegan and it was still spot on. Great recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Renee, thank you!
Tammy Killebrew says
I saw that on the recipe print out. It is a small world.😉
Tammy Killebrew says
I have been looking for a recipe for this dish. I used to get this salad wrapped in flour tortillas for lunch at Applebees. Made this last night for dinner and it was amazing! My husband liked it so much he took it for lunch the next day! Thank you for the recipe.
Kimberly @ The Daring Gourmet says
I’m so glad you both enjoyed it, Tammy, thank you! By the way, we share the same last name and guaranteed we are related somehow :)
M. Watkins says
Made this recipe for dinner tonight. Loved it!! The only thing I did different was:’ I made an Asian marinade to some thin chicken tenderloins and grilled them. I also added in a couple of chopped fresh mandarines. The recipe made a ton of salad dressing, I only had to use a little bit of it on the salad and have enough for several more meals. This is a great recipe. I definitely will be making this again!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it and appreciate the feedback, thank you!
Veronica Martinez says
Love love love this recepie. I have picky eaters at home but there is one thing we all love. Apple Bee’s Oriental chicken salad. Too expencive for a family of 5 to eat out often. So I found this recepie and my family loved it. Thank you so much.
Kimberly @ The Daring Gourmet says
Fantastic, Veronica, I’m so glad to hear that, thank you!
Chris Simons says
I just noticed after posting that the 7th one over Total Carb for Crispy Chicken is 1630 and for Grilled it is 2420, that makes no sense.
Shanti says
I just wanted to let you know something about your favorite salad there. Next time you’re in applebees look at the calorie count on that salad, it’s approaching 1400. Ever wonder why? I mean the new Southwest steak salad is a little over a thousand. So you’re probably thinking it’s the fried chicken and the mayo in the dressing right? Well you’re partially right. I used to work at Applebees for 2 years, I knew my GM well she was my friend. The dressing is made with not mayo but (Drum roll please.) Chicken Fat!!! After hearing this I was devastated that was my favorite salad too. She told me to never tell my guests this, I felt bad about that. I no longer work there and she left too so I had to share this. Peace and love to you all!! Anyone want to lose weight? Try the military diet. I did and it’s great, I lost 6 pounds in 3 days.
Kimberly @ The Daring Gourmet says
I know, Shanti, so many dishes at these types of chain restaurants are ridiculously high calorie. Thanks for sharing your “insider” info :)
Chris Simons says
Thanks Shanti,
That is good to know. I wonder why they stopped the orange glaze?
I was just looking at an Applebee’s nutrition PDF.
Salads Total Calories
(cal)
Calories from
Fat (fat cal)
Total Fat (g) Sat Fat (g) Trans Fat (g) Cholest (mg) Sodium (mg) Total Carb (g) Fiber (g) Sugars (g) Protein (g)
Salads
Oriental Chicken Salad (with Crispy Chicken) 1440 870 97 15 0 50 1630 110 11 37 36
Oriental Chicken Salad (with Grilled Chicken) 1310 750 84 13 0 135 2420 93 11 47 51
HRHLeesa says
Just went to Applebee’s this weekend and haven’t been in years but wanted some place not to crowded. I used to always get this salad and always got the fried and sometimes my husband would get the grilled thinking he was making a better choice…I was like HA…look it wasn’t that much difference and the taste is not near as…well…tasty! My grown son who was with us commented it was his favorite Asian Dressing (as opposed to the kits out there) and I told him about Copy Cat Recipes. I figure if you air fry your chicken…that would help…but honestly…the sugar in the dressing and all the mayo is high in calories…but…I get the dressing on the side and dip my fork in the dressing and then get the salad so…I use A LOT less than others at the table that eat it as served. It’s not like you are going to eat it everyday…just enjoy in moderation!
Nina says
I thought there must be a misprint in the dressing recipe… I didn’t like it at all and to me it tastes nothing like Applebee’s. So, I worked on it and with some major alterations but most of the same ingredients I was able to get it “right”. I think it should be 2T rice vinegar, 1/4 to 1/2 teaspoon of Dijion mustard, 1/4 cup mayo, 2T refined sesame oil and I used white sugar depending on how sweet you want it 2T to 4T… and that’s it, nix the honey and change the amounts of the ingredients and I thought it was banging! Even had the right consistency after I whipped it all up… takes a few for the sugar to dissolve.
Kimberly @ The Daring Gourmet says
Hi Nina, I’m glad you found a ratio that appealed to your taste, thanks for the feedback!
Anne says
I made this dressing and it’s horrible. Nothing like applebee’s. The proportions are wrong. I found a much better one on a different site.
Nate L. says
To say it doesn’t taste like Applebee’s is one thing, but to say it’s “horrible” says far more about the commenter than the recipe – either she lacks all taste or she just likes to be rude (I’m guessing the latter). Not only does this dressing taste very similar to Applebee’s, it’s much better! I use it on a regular basis and I’ve passed on the recipe to several friends who equally love it.
Kimberly @ The Daring Gourmet says
Everyone’s entitled to their own opinion, Nate, and that’s okay. I’m glad you enjoy it as much as we and many of my other readers do and appreciate that you passed it on!
Ed says
You probably didn’t make it according to the directions. Are you an experienced cook? How well can you read? Just wondering.
jesusan says
This has long been one of my favorite salads. So I’m delighted that you have done the work for me… :-) My chicken will be grilled, rather than fried, because I prefer it that way. I’m really looking forward to trying this.
Kimberly @ The Daring Gourmet says
Grilled is a great (and lower calorie) way to go, Susan! Enjoy and let us know what you think!
savorthebestcooks says
Applebee’s salad is wonderful and I am anxious to try this at home. Great recipe, thanks for sharing :)
Kimberly @ The Daring Gourmet says
Thank you, savorthebestbooks! Enjoy!
Nate says
I’ve tried other copycat versions and the salad dressings just weren’t quite right. I like the ratio of ingredients in yours better and am looking forward to making it!
Kimberly @ The Daring Gourmet says
Agreed, Nate. I think you’ll be very happy with this version!
Alli8 says
One of my favorite restaurant salads ever thanks for the recipe!
Kimberly @ The Daring Gourmet says
It’s one of my favorites, too, Alli8. I could eat it several times a week and not get tired of it! :)
kendra says
I LOOOOVE this salad! Thank you so much for posting a recipe for it, can’t wait to make it!!!! :)
Kimberly @ The Daring Gourmet says
Thanks, Kendra, you’ll love it!
pata2Pat says
I have eaten this salad at Applebee’s several times and it is a great salad. I will be making this regularly, but would add in a can of drained Mandarin Oranges. I believe they would be missed. Thank you!
Love your area in SO Or. We lived in Ashland and on Emigrant Lake for a long time.
Kimberly @ The Daring Gourmet says
Those are beautiful areas of Oregon, pata2Pat. Mandarin oranges aren’t in Applebees’ salad but they would make a great addition for sure!
Chris Simons says
pata2Pat & Kimberly
Applebees use to make Orange Oriental Chicken Salad now it’s been cheapened, the chicken had an orange glaze, seems like it may have had Mandarin oranges, it tasted better to me.