Name: Copycat Applebee's Oriental Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup honey (Plus 2-3 Tablespoons, according to sweetness preference); 3 tablespoons rice vinegar; ½ cup mayonnaise; 2 teaspoons Dijon mustard; ¼ teaspoon sesame oil; 4 - 6 chicken strips (Frozen or from deli, or you can just use leftover grilled chicken); 1 head romaine lettuce (large, or you can also just do a bag of romaine salad); 1 bag coleslaw; sliced almonds; chow mein noodles; canned mandarin oranges

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Sometimes you just need a dinner that’s fast, light, and satisfying without a mountain of dishes to clean afterward. This Copycat Applebee’s Oriental Chicken Salad is one of my favorite weeknight go-to meals because it checks all the boxes: quick prep, minimal cooking, and a great mix of textures and flavors. The best part? You can throw it together with a mix of fresh and pantry-friendly ingredients, which makes it perfect for those nights when you’re running low on time (or motivation).

The dressing in this recipe is the real star—it’s creamy, tangy, slightly sweet, and keeps well in the fridge for up to a week. If you’re like me and love to have quick, flavorful options ready, I highly recommend doubling the dressing recipe and storing it for easy lunches or quick salad upgrades throughout the week.

Here’s a little confession before we get started: I’ve never actually eaten the real Applebee’s Oriental Chicken Salad. The recipe I use came from my mother-in-law, who has been making it for years, and I’ve since adapted it to my own taste. Even without the official comparison, I feel confident saying this salad delivers on the sweet-savory-crunchy balance you’d expect. The romaine and coleslaw mix brings freshness and crunch, the chicken adds savory protein, and the optional mandarin oranges add a juicy brightness that really elevates the dish.

Ingredients

The Dressing

This creamy, tangy-sweet dressing is the secret sauce (literally) of this salad. It’s made with simple ingredients, but when whisked together, it transforms into something that tastes like it came from a restaurant kitchen.

¼ cup honey, plus 2–3 tablespoons more depending on how sweet you like it
3 tablespoons rice vinegar
½ cup mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon sesame oil

The honey and rice vinegar work together for a perfect sweet-tangy balance, while the sesame oil adds a subtle toasted note that ties it all together. You can even make the dressing a day ahead—whatever works best for you!

The Salad Mixture

This is where we keep things flexible and easy. You can use frozen chicken strips, deli-prepared chicken, or leftover grilled chicken—whatever fits your timeline.

4–6 chicken strips (frozen, deli, or leftover grilled)
1 large head of romaine lettuce (or 1 bag of chopped romaine)
1 bag coleslaw mix

The combination of romaine and coleslaw gives you both crisp and tender textures. Coleslaw mix is one of my favorite shortcut ingredients because it’s pre-shredded, versatile, and lasts longer than most fresh greens.

Optional Toppings

This is where you can customize to your heart’s content. Each topping adds a little something extra:

Sliced almonds for crunch and nutty flavor
Chow mein noodles for that nostalgic, crispy bite
Canned mandarin oranges for juicy sweetness and a pop of color

If you’re making this salad for guests, I recommend setting up a little topping bar so everyone can build their own bowl just the way they like it.

Instructions

Prep Work

If you’re using frozen chicken strips, start by baking them according to the package instructions. This step can happen while you prep the rest of the salad, so the timing works out nicely.

While the chicken is cooking, whisk together all the dressing ingredients in a medium bowl or large liquid measuring cup. I like to use a measuring cup for easy pouring later. Once blended, refrigerate the dressing to chill while you finish the rest of the salad.

Assemble the Salad

Chop your romaine lettuce into bite-sized pieces and add it to a large salad bowl. Pour in the coleslaw mix and toss them together to create your salad base.

Once the chicken is cooked and slightly cooled, cut it into bite-sized chunks. For extra flavor, you can give the chicken a quick toss in a little of the dressing before adding it to the salad—totally optional, but it makes each bite more flavorful.

Serve with Toppings

Divide the salad mixture into bowls, then top each portion with sliced chicken. Add your toppings of choice: almonds for crunch, chow mein noodles for fun texture, and mandarin oranges for brightness. Drizzle generously with the dressing, and you’re ready to dig in.

Storage Tips

If you plan to have leftovers, store the dressing, toppings, and salad base separately. This keeps everything fresh and prevents the greens from wilting. The dressing will keep for up to a week in the fridge, and prepped salad ingredients can last 2–3 days when stored in airtight containers.

Final Thoughts

This Copycat Applebee’s Oriental Chicken Salad is one of those recipes that proves easy doesn’t have to mean boring. With its satisfying mix of crunchy vegetables, savory chicken, and creamy-sweet dressing, it’s a complete meal you can have on the table in 30 minutes or less. Whether you make it for a quick weeknight dinner, a meal-prep lunch, or a light weekend meal, it’s sure to become a staple in your rotation.