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Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad

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  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup vegetable oil, divided


  • 2 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons confectioners' sugar
  • 1/4 cup vegetable oil
  • Splash of toasted sesame oil (optional)


  • 1 head romaine lettuce, rinsed and torn into bite-size pieces
  • 1 cup bagged coleslaw mix or 1 cup shredded cabbage
  • 1/2 cup crispy chow mein noodles
  • 1/4 cup sliced almonds


  1. Chicken: Heat the oven to 375 degrees F. Place a wire cooling rack on a rimmed baking sheet.
  2. Whisk the flour, salt and pepper together in a wide, shallow bowl. Whisk the egg and buttermilk together in a second shallow bowl.
  3. Dredge the chicken breasts in the flour, then dip to fully coat in the egg mixture. Return the chicken to the flour for a final coat, patting the flour on generously.
  4. Heat 2 tablespoons oil in a skillet over medium-high heat. Add the chicken breasts and cook until the coating is browned and crunchy, adding the remaining 2 tablespoons oil if needed when you flip the chicken.
  5. Transfer the chicken breasts to the baking sheet and bake for 15-20 minutes, until completely cooked through (a meat thermometer inserted into the thickest part of the chicken will register 165 degrees F).
  6. Cool to room temperature before slicing.
  7. Dressing: Whisk the lemon juice and rice vinegar together in a small bowl, then whisk in the sugar until dissolved.
  8. Briskly whisk in the oil(s) until the dressing thickens.
  9. Salad: For each serving of salad, toss a large handful of romaine with about 1/4 cup shredded coleslaw. Top with 2 tablespoons chow mein noodles and 1 tablespoon almonds, and 4-5 slices chicken (about half a chicken breast). Drizzle with dressing and serve.