20 Delicious Applebee’s Oriental Chicken Salad Inspired Recipes

Craving that crispy, sweet-and-tangy crunch of Applebee’s Oriental Chicken Salad but want to make it at home? You’re in luck! We’ve rounded up 20 irresistible recipes that capture the magic of this beloved dish—from quick weeknight dinners to fresh seasonal twists. Whether you’re a salad lover or just need a tasty shortcut, these copycats and creative spins will have you reaching for seconds. Dig in!

Classic Applebee’s Oriental Chicken Salad Copycat

Craving that crispy, sweet-and-tangy salad from Applebee’s? This copycat version brings the restaurant favorite to your kitchen with crunchy wonton strips and a honey-mustard dressing you’ll want to drizzle on everything.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 6 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup sliced almonds
• 1/2 cup crispy wonton strips
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp salt

Instructions:

1. Prep the chicken: Coat chicken breasts evenly in cornstarch. Heat vegetable oil in a skillet over medium-high heat, then cook chicken for 5–6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice thinly.
2. Make the dressing: Whisk together honey, Dijon mustard, rice vinegar, sesame oil, and salt in a small bowl until smooth.
3. Assemble: Toss romaine, red cabbage, and carrots in a large bowl. Top with sliced chicken, almonds, and wonton strips. Drizzle with dressing just before serving.

The magic here? The contrast of cool greens, crispy chicken, and that addictive sweet-savory dressing—plus those crunchy wonton strips for texture in every bite.

Tip: For extra crunch, toast the almonds in a dry skillet over low heat for 2–3 minutes before adding to the salad.

Spicy Asian Chicken Salad with Sesame Dressing

This vibrant salad packs a punch with tender chicken, crunchy veggies, and a nutty-sweet dressing that’ll have you licking the bowl.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1/3 cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tsp sriracha (or more to taste)
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds, plus extra for garnish

Instructions:

1. In a large bowl, toss together the shredded chicken, Napa cabbage, carrots, red bell pepper, cilantro, and green onions.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, sriracha, and ginger until smooth. Stir in 1 tbsp sesame seeds.
3. Pour the dressing over the salad and toss until everything is evenly coated. Let sit for 5 minutes to soften the cabbage slightly.
4. Divide into bowls and sprinkle with extra sesame seeds for crunch.

The magic here is the dressing—creamy from mayo but brightened with vinegar and ginger, with just enough heat to keep things interesting.

Tip: For extra texture, add crispy chow mein noodles or wonton strips right before serving.

Crunchy Oriental Chicken Salad with Ramen Noodles

This Crunchy Oriental Chicken Salad with Ramen Noodles is a crave-worthy mix of crisp veggies, tender chicken, and crunchy noodles—all tossed in a tangy-sweet dressing that’ll have you sneaking extra bites.

• 2 cups shredded cooked chicken (rotisserie works great!)
• 3 oz uncooked ramen noodles (discard seasoning packets)
• 1/4 cup sliced almonds
• 2 tbsp sesame seeds
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes (optional)

1. Toast the crunch: In a dry skillet over medium heat, toast ramen noodles (crushed into small pieces), almonds, and sesame seeds for 3–4 minutes, stirring often, until golden and fragrant. Remove from heat.
2. Whisk the dressing: In a small bowl, combine rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes (if using). Whisk until smooth.
3. Toss it all together: In a large bowl, combine chicken, cabbage, carrots, and green onions. Pour dressing over and toss to coat. Just before serving, sprinkle with the toasted noodle mixture.

The magic here? Waiting to add the crunchy bits ensures they stay crisp against the juicy veggies and savory-sweet dressing. It’s a textural dream!

Tip: For extra freshness, add a handful of cilantro or swap half the cabbage for napa cabbage.

Grilled Chicken and Mandarin Orange Salad

This bright and juicy salad balances smoky grilled chicken with sweet mandarin oranges and a tangy dressing—perfect for a light lunch or dinner that still feels satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (11 oz) can mandarin oranges, drained
• 4 cups mixed greens (e.g., spinach, arugula)
• 1/4 cup sliced almonds, toasted
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

Instructions:

1. Grill the chicken: Heat a grill or grill pan over medium-high. Rub chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Make the dressing: In a small bowl, whisk together 2 tbsp red wine vinegar, 1 tbsp honey, and 1 tsp Dijon mustard.
3. Assemble: Toss mixed greens with the dressing. Top with sliced chicken, mandarin oranges, and toasted almonds.

The contrast of warm grilled chicken with cool, citrusy oranges and crunchy almonds makes every bite exciting. Plus, the honey-Dijon dressing ties it all together without overpowering.

Tip: For extra flavor, marinate the chicken in 1 tbsp of the dressing for 30 minutes before grilling.

Asian-Inspired Chicken Salad with Honey Mustard Dressing

This vibrant salad is a crunchy, sweet-and-tangy delight—perfect for a light lunch or a fuss-free dinner.

Ingredients

• 2 cups shredded rotisserie chicken (skin removed)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup sliced almonds, toasted
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. In a large bowl, toss together the shredded chicken, Napa cabbage, carrots, red bell pepper, and cilantro.
2. In a small bowl, whisk together the honey, Dijon mustard, rice vinegar, soy sauce, sesame oil, garlic powder, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Sprinkle the toasted almonds on top just before serving.

The toasted almonds add a nutty crunch that plays perfectly against the tender chicken and crisp veggies—no boring salads here!

Tip: For extra freshness, chill the salad for 15 minutes before serving to let the flavors meld.

Oriental Chicken Salad with Crispy Wonton Strips

This vibrant salad combines tender chicken, crunchy veggies, and crispy wonton strips—all tossed in a tangy-sweet dressing that’ll have you reaching for seconds.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped green onions
• 1/4 cup sliced almonds, toasted
• 1/2 cup store-bought wonton strips
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Make the dressing: In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, ginger, and red pepper flakes until smooth.
2. Toss the salad: In a large bowl, combine shredded chicken, cabbage, carrots, bell pepper, and green onions. Drizzle with dressing and toss gently to coat.
3. Add crunch: Just before serving, sprinkle toasted almonds and wonton strips over the salad for maximum crispiness.

The magic here? The wonton strips stay crunchy even after tossing—no sad, soggy toppings!

Tip: For extra flavor, marinate the chicken in 1 tbsp of the dressing for 10 minutes before shredding.

Light and Fresh Asian Chicken Salad

This vibrant salad is a crunchy, tangy delight—perfect for a quick lunch or a light dinner that doesn’t skimp on flavor.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup roasted peanuts, roughly chopped
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, toss together the shredded chicken, Napa cabbage, carrots, red bell pepper, cilantro, and green onions.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, ginger, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the salad and toss well to coat everything evenly.
4. Sprinkle the chopped peanuts on top just before serving for extra crunch.

The magic here is in the contrast—tender chicken, crisp veggies, and that sweet-savory dressing with a hint of heat. It’s a texture lover’s dream!

Tip: For extra freshness, add a squeeze of lime juice right before eating.

Sweet and Tangy Oriental Chicken Salad

This vibrant salad is a crave-worthy mix of crispy veggies, tender chicken, and a punchy dressing that’ll have you sneaking extra bites straight from the bowl.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/3 cup chopped green onions
• 1/4 cup toasted sliced almonds
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, toss together the shredded chicken, napa cabbage, carrots, red bell pepper, and green onions.
2. In a small jar, whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Sprinkle with toasted almonds just before serving.

The magic here? The dressing soaks into the cabbage slightly, softening it just enough while keeping that addictive crunch. Perfect for picnics or meal prep!

Tip: For extra texture, add crispy chow mein noodles right before eating.

Asian Chicken Salad with Soy-Ginger Dressing

This vibrant salad is a crunchy, tangy delight—perfect for a quick lunch or a light dinner that still feels satisfying.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup sliced almonds, toasted
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, toss together the shredded chicken, napa cabbage, carrots, red bell pepper, and cilantro.
2. In a small jar, whisk together the rice vinegar, soy sauce, honey, ginger, sesame oil, garlic, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Top with toasted almonds just before serving.

The magic here is in the dressing—ginger and sesame add warmth, while the honey balances the salty soy for a crave-worthy bite every time.

Tip: For extra crunch, add crispy wonton strips or swap almonds for cashews!

Oriental Chicken Salad with Almond Slivers

This vibrant salad combines crunchy veggies, tender chicken, and a sweet-savory dressing for a meal that’s as satisfying as it is colorful.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced green onions
• 1/3 cup slivered almonds, toasted
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder

Instructions:

1. In a large bowl, toss together the shredded chicken, napa cabbage, carrots, and green onions.
2. In a small bowl, whisk together the rice vinegar (1/4 cup), soy sauce (2 tbsp), honey (2 tbsp), sesame oil (1 tbsp), ginger (1 tsp), and garlic powder (1/2 tsp) until smooth.
3. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle the toasted almond slivers (1/3 cup) on top just before serving.

The contrast of crisp cabbage, juicy chicken, and nutty almonds makes every bite exciting—plus, the dressing doubles as a quick marinade for meal prep!

Tip: For extra crunch, add chow mein noodles or wonton strips right before serving.

Quick and Easy Applebee’s Style Chicken Salad

Craving that restaurant-style chicken salad at home? This copycat version delivers all the creamy, crunchy goodness in under 30 minutes.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans

Instructions:

1. In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbsp Dijon mustard, 1 tsp honey, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add shredded chicken, 1/2 cup diced celery, 1/4 cup dried cranberries, and 1/4 cup chopped pecans. Gently fold until evenly coated.
3. Chill for at least 15 minutes to let flavors meld. Serve over greens, in a wrap, or with crackers.

The secret here? The tangy-sweet dressing clings perfectly to every bite, while the pecans add a buttery crunch that makes it feel extra special.

Tip: For a lighter twist, swap half the mayo with Greek yogurt and add a squeeze of lemon juice.

Asian Chicken Salad with Sesame Seeds

This vibrant salad is a crunchy, savory dream with tender chicken, crisp veggies, and a nutty sesame finish—perfect for a light lunch or dinner.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, toss together the shredded chicken, Napa cabbage, carrots, red bell pepper, and cilantro.
2. In a small jar, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the salad and toss until evenly coated.
4. Sprinkle with toasted sesame seeds just before serving.

The magic here is in the contrast—cool, crunchy veggies against the warm, savory chicken and that addictive sesame tang. It’s a texture lover’s paradise!

Tip: For extra crunch, add a handful of chow mein noodles right before serving.

Oriental Chicken Salad with Carrot and Cabbage Slaw

This vibrant salad is a crunchy, tangy delight—perfect for a light lunch or a refreshing side at your next barbecue.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/3 cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large bowl, toss together the shredded chicken, cabbage, carrots, green onions, and cilantro.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, garlic powder, and black pepper until smooth.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Sprinkle with toasted sesame seeds just before serving.

The magic here is in the dressing—sweet, salty, and nutty all at once, with a creamy texture that clings perfectly to the crisp veggies and tender chicken.

Tip: For extra crunch, add a handful of chow mein noodles or crispy wonton strips right before serving.

Grilled Chicken Salad with Asian Vinaigrette

Grilled Chicken Salad with Asian Vinaigrette

This vibrant salad combines smoky grilled chicken with crisp veggies and a tangy-sweet dressing that’ll have you craving seconds.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup matchstick-cut carrots
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/2 tsp black pepper

Instructions:

1. Preheat grill to medium-high (400°F). Brush chicken with 1 tbsp vegetable oil and season with 1/4 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Whisk together soy sauce, rice vinegar, honey, ginger, garlic, remaining 3 tbsp vegetable oil, and remaining 1/4 tsp black pepper in a small bowl.
3. Toss romaine, red cabbage, carrots, red onion, and cilantro in a large bowl. Top with sliced chicken and drizzle with dressing. Sprinkle sesame seeds over the top.

The magic here is in the dressing—ginger and honey balance the salty soy sauce, while the sesame seeds add a nutty crunch to every bite.

Tip: For extra flavor, marinate the chicken in 2 tbsp of the dressing for 30 minutes before grilling.

Oriental Chicken Salad with Fried Rice Noodles

Oriental Chicken Salad with Fried Rice Noodles

This vibrant salad combines crispy fried rice noodles, tender chicken, and a tangy-sweet dressing for a satisfying crunch in every bite.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 oz thin rice noodles (vermicelli)
• 3 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1/3 cup vegetable oil (for frying noodles)
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp garlic powder

Instructions:

1. Fry the noodles: Heat 1/3 cup vegetable oil in a small skillet over medium-high heat. Break rice noodles into 2-inch pieces and fry in batches for 10-15 seconds until puffed and golden. Drain on paper towels.
2. Make dressing: Whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp garlic powder in a small bowl.
3. Assemble salad: In a large bowl, toss shredded chicken, Napa cabbage, carrots, cilantro, and green onions with the dressing. Just before serving, gently fold in fried noodles to keep them crispy.

The magic here is the contrast between the cool, crunchy veggies and those addictive hot-and-crispy noodles—it’s a textural dream!

Tip: Fry extra noodles to snack on—they’re irresistible straight out of the oil.

Asian Chicken Salad with Mango and Avocado

This vibrant salad is a tropical twist on a classic—packed with juicy mango, creamy avocado, and crispy veggies, all tossed in a tangy sesame dressing.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 ripe mango, peeled and thinly sliced
• 1 ripe avocado, diced
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a large bowl, whisk together 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 1/2 tsp red pepper flakes (if using) until smooth.
2. Add shredded chicken, purple cabbage, carrots, and cilantro to the bowl. Toss gently to coat everything in the dressing.
3. Gently fold in mango and avocado to avoid mashing them.
4. Sprinkle chopped peanuts on top just before serving.

The contrast of sweet mango, rich avocado, and crunchy peanuts makes every bite exciting—no boring salads here!

Tip: For extra crunch, add fried wonton strips or chow mein noodles right before serving.

Oriental Chicken Salad with Peanut Dressing

This vibrant salad is a crunchy, savory-sweet dream with tender chicken, crisp veggies, and a creamy peanut dressing that’ll have you licking the bowl.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded red cabbage
• 1 cup matchstick-cut carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 2 tbsp water (plus more as needed)
• 1/4 cup chopped roasted peanuts (for garnish)

Instructions:

1. In a large bowl, toss together the shredded chicken, Napa cabbage, red cabbage, carrots, scallions, and cilantro.
2. In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and 2 tbsp water until smooth. Add more water, 1 tsp at a time, if needed to reach a pourable consistency.
3. Drizzle the dressing over the salad and toss gently to coat. Sprinkle with chopped peanuts just before serving.

The magic here? The dressing doubles as a marinade—try tossing the chicken in a few spoonfuls before shredding for extra flavor.

Tip: For a fun twist, swap in crunchy chow mein noodles or mandarin oranges for added texture and sweetness.

Low-Carb Asian Chicken Salad

This vibrant salad is packed with crunchy veggies, tender chicken, and a tangy sesame dressing—perfect for a light lunch or dinner that doesn’t skimp on flavor.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 3 cups shredded Napa cabbage
• 1 cup shredded red cabbage
• 1 medium cucumber, thinly sliced
• 1/4 cup chopped cilantro
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tsp grated fresh ginger
• 1 tsp sriracha (optional)
• 1/4 cup chopped roasted peanuts

Instructions:

1. In a large bowl, combine the shredded chicken, Napa cabbage, red cabbage, cucumber, and cilantro.
2. In a small jar, whisk together the sesame oil, rice vinegar, soy sauce, ginger, and sriracha (if using) until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Top with chopped peanuts just before serving.

The magic here is in the contrast: cool, crisp veggies against the nutty crunch of peanuts, all tied together with that zippy ginger-sesame dressing.

Tip: For extra crunch, add a handful of crispy wonton strips (bake a low-carb wrap at 375°F for 8 minutes, then crumble).

Oriental Chicken Salad with Pineapple and Cashews

This vibrant salad is a sweet-savory dream, with juicy pineapple, crunchy cashews, and tender chicken tossed in a tangy sesame dressing—perfect for a light lunch or fuss-free dinner.

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 3 cups chopped romaine lettuce
• 1 cup fresh pineapple chunks (1/2-inch pieces)
• 1/2 cup roasted unsalted cashews
• 1/4 cup thinly sliced red bell pepper
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes until smooth.
2. Add shredded chicken, romaine lettuce, pineapple chunks, cashews, and red bell pepper to the bowl. Toss gently to coat everything in the dressing.
3. Divide salad among plates and sprinkle with 1 tbsp sesame seeds for extra crunch.

The magic here? The dressing clings perfectly to the pineapple and cashews, balancing sweetness with a subtle kick.

Tip: For extra crunch, toast the cashews in a dry skillet over medium heat for 2–3 minutes before adding them to the salad.

Asian Chicken Salad with Spicy Sriracha Dressing

This vibrant salad packs a punch with crunchy veggies, tender chicken, and a creamy, spicy dressing that’ll have you reaching for seconds.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups shredded Napa cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup sliced green onions
• 1/3 cup mayonnaise
• 2 tbsp Sriracha
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup crushed peanuts (for topping)

Instructions:

1. In a large bowl, toss together the shredded chicken, Napa cabbage, carrots, red bell pepper, cilantro, and green onions.
2. In a small bowl, whisk the mayonnaise, Sriracha, rice vinegar, honey, soy sauce, garlic powder, and salt until smooth.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Divide into bowls and sprinkle with crushed peanuts just before serving.

The magic here? The dressing’s creamy heat balances the crisp freshness of the veggies—no boring salads allowed!

Tip: For extra crunch, add fried wonton strips or chow mein noodles right before eating.

Conclusion

With so many tasty twists on Applebee’s Oriental Chicken Salad, there’s a recipe here for every craving! Whether you’re craving the classic or a fresh spin, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow foodies on Pinterest—happy cooking!