by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Crisp oriental greens, topped with crunchy chicken, toasted almonds and crispy chow mien noodles tossed with a light and delicious oriental vinaigrette!
I’m sorry if this entire post is me raving about this mind blowing amazing incredible salad. 🙂 I could eat this salad every single day for the rest of my life and never get sick of it. That is just how much I loved this salad.
Oriental chicken salads are my absolute favorite anyway. And this particular recipe is a copycat to Applebee’s. I was excited to try it and needed a good recipe that I could make over and over again at home!
This salad was perfection. The thing that I love most about oriental salads are the bright colors and textures. They look so beautiful with the purples and bright greens and the added almonds and chow mien noodles give it a delicious crunch. The chicken is one of the best parts to the salad with the crunchy coating on the outside. It was cooked so moist and tender on the inside. Just when this salad can’t get anymore perfect it does with the salad dressing. It glazes the salad and chicken with a sweet and tangy oriental dressing. You can always buy an oriental dressing at the store, but it is worth the few extra minutes to whisk this delicious dressing up. It is the bomb.
A light delicious meal that is going to have you craving for it more! Seriously my mouth is watering just looking at the pictures again. It was fantastic. You need to make this. Now. 🙂
* If you want each family member to have an individual chicken breast, cook four instead of two and serve the chicken sliced over the top of each plate of salad.
Asian Chicken Salad
Ingredients
Oriental Dressing:
- 3 Tablespoons Honey
- 1 1/2 Tablespoons Rice Wine Vinegar
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/8 teaspoon sesame oil
Salad:
- 2 chicken breasts* boneless
- 2 Tablespoons oil for frying chicken
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup cornflakes crushed
- 3 cups romaine lettuce chopped
- 1 cup red cabbage chopped
- 1 cup Napa cabbage chopped
- 1/2 cup carrots shredded
- 1 Tablespoon roasted almonds
- 1/3 cup chow mein noodles
- salt and pepper to taste
Instructions
- In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
- In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until chicken is no longer pink.
- While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite sized chunks forming a a pile in the middle. Serve with dressing.
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Oh yum! Oriental salads are my favorite, too. I will need to make this! Yummy!
Amazing! I love how crisp that chicken is! I may just have to make this for dinner tonight!
On another note, I hope you don’t mind me saying this but the use of the word “oriental” is considered to be a racial slur and can be a bit offensive to Asians such as myself. I really hope you reconsider using this word in the title of your recipe.
Oh my gosh I had no idea!! I feel so bad now. I don’t even know what I would rename it because that is what everyone knows it as! Help!
Thanks for being so understanding! You are too sweet. I’m thinking maybe “Asian Chicken Salad” would be more PC?
I just emailed you! The only email I could find on your site was contact@damndelicious.net
Chung-Ah,
Did you contact Appleby’s regarding changing the name of the salad, too???? I think most places use “oriental” instead of Asian so that it distinguishes it from being “Indian/East Indian” Asian.
A recipe is no place to be politically correct. It is what it is………………
This looks SO wonderful. Thanks for sharing.
Looks amazing Alyssa! I love all those vibrant colors!
I love this salad at Applebee’s. It’s the only thing I order there.
this looks so much better than any I have ever eaten out 🙂
Love Applebee’s salads and yours looks awesome! Salads and soups are definitely welcome around our house lately especially after all the heavy holiday dishes we had. Thanks for sharing Alyssa!
Oh this salad sounds tasty! Thanks so much for sharing – I’ll try this one soon!
SO glad this popped up on my instgram feed! I love this salad so much it’s the only thing I order. Now I can make it at home!
I meant Pinterest!* hah
This is soooo yummy. Couldn’t get enough of it.
I made the dressing for this tonight and it was not so great. I think it has something to do with the rice wine vinegar. The reason I say this is because I make the baked sesame chicken quite often and have to cut way down on the vinegat or cut it out completely or I don’t like it. Could I be buying the wrong rice wine vinegar or maybe just not a fan of the taste of it? I’ve never been able to find rice wine vinegar so I get rice vinegar. Are they the same or is there actually a diffierence?
I hope you don’t take what I said wrong. I think your recipes are great – and I’m sure this one is just as amazing. It’s just I am thinking I’m doing something wrong.
Hmmm I am wondering what could go wrong. This really is my favorite salad and the dressing is amazing. Sorry you didn’t like it.
I didn’t feel that the rice wine vinegar was too over powering in this. You might not be a fan of the taste. Try apple cider vinegar for a little more sweet taste to it. That might work better. 🙂
Do you have any sodium free recipes?