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Oriental Chicken Salad

I have always loved the Oriental Chicken Salad from Applebee’s so I set out to make one at home!

This is a pretty close copy and you can use either sour cream or Greek yogurt for the dressing, whichever you prefer!

Oriental Chicken Salad

Print Recipe
Servings: 4 servings
Course: Main Course, Salad
Ingredients Method

Ingredients
  

  • 2 cups romaine and cabbage
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper thinly sliced
  • 2 green onions sliced
  • 1/4 cup slivered almonds toasted
  • 1/4 cup crunchy wonton strips optional
  • 1 lb chicken breast grilled and sliced
  • For the Dressing:
  • 1/4 cup Greek yogurt or sour cream
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoons sesame oil
  • Salt and pepper to taste

Method
 

  1. In a small bowl, whisk together the Greek yogurt or sour cream, rice vinegar, honey, Dijon mustard, soy sauce, sesame oil, salt, and pepper. Adjust sweetness and salt to taste, set aside.
    In a large salad bowl, add the mixed greens, shredded carrots, cabbage, bell pepper, green onions, and almonds, set aside.
    Pound the chicken thin with a meat tenderizer, rolling pin, or glass. Season the chicken breasts lightly with salt and pepper on both sides. Grill or cook them in a skillet over medium-high heat for about 4-5 minutes per side, or until fully cooked, 165 internal temperature. Let cool slightly, then slice into strips.
    Top the salad with the grilled chicken strips and a small handful of wonton strips if using.
    Drizzle the dressing over the salad just before serving, or serve on the side if preferred.
  2. In a small bowl, whisk together the Greek yogurt or sour cream, rice vinegar, honey, Dijon mustard, soy sauce, sesame oil, salt, and pepper. Adjust sweetness and salt to taste, set aside.
  3. In a large salad bowl, add the mixed greens, shredded carrots, cabbage, bell pepper, green onions, and almonds, set aside.
  4. Pound the chicken thin with a meat tenderizer, rolling pin, or glass. Season the chicken breasts lightly with salt and pepper on both sides. Grill or cook them in a skillet over medium-high heat for about 4-5 minutes per side, or until fully cooked, 165 internal temperature. Let cool slightly, then slice into strips.
  5. Top the salad with the grilled chicken strips and a small handful of wonton strips if using.
  6. Drizzle the dressing over the salad just before serving, or serve on the side if preferred.