Applebee’s Grilled Oriental Chicken Salad Recipe: Savory Almond Crunch Meets Crisp Greens

This salad delivers the perfect balance of textures and flavors that made the original a classic. Grilled chicken meets crisp greens, crunchy almonds, and a tangy oriental dressing that ties it all together.

I’ve refined the technique to ensure the chicken stays juicy while achieving those signature grill marks. The dressing comes together quickly with simple pantry staples, creating that unmistakable sweet-savory profile.

What results is a restaurant-quality dish with tender chicken, fresh vegetables, and a dressing that coats every leaf. The almonds add the final crunch that makes this salad truly special.

Serve it as a main course or alongside your favorite sides for a complete meal. Here’s how to recreate this favorite at home.

Ingredients for Applebee’s Grilled Oriental Chicken Salad

Juicy grilled chicken, crisp greens, and that signature almond crunch come together here.

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The chicken is the star—boneless, skinless breasts stay juicier than thighs. Pound them to even thickness for those restaurant-style grill marks. Most supermarkets carry pre-sliced almonds, but Trader Joe’s has the best price. For the lettuce, romaine and iceberg give that classic crunch (don’t skip the iceberg—it’s essential).

No rice vinegar? Apple cider vinegar works in a pinch. Swap honey for agave or maple syrup if needed. Fresh ginger can be replaced with ground ginger at one-fourth the amount, but fresh is worth the effort. The soy sauce is key—low-sodium keeps the dressing balanced (regular gets too salty).

Dressing keeps 1 week in the fridge. Chicken stays good for 3-4 days—grill fresh if possible. Toast almonds just before serving so they stay crisp (worth the extra minute).

Step-by-Step Instructions for Grilled Oriental Chicken Salad

Here’s how I make this restaurant favorite at home with perfect results every time.

Step 1: Grill the Chicken to Juicy Perfection

Pound the 1.5 lb Boneless, Skinless Chicken Breasts to an even ½-inch thickness—this ensures they cook quickly and stay moist. Season both sides with ½ tsp Salt and ½ tsp Black Pepper, pressing it in so it adheres well.

Heat 2 tbsp Vegetable Oil in a grill pan or skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Don’t move it around too much—let it develop a nice crust before flipping.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips. This resting time keeps all those delicious juices inside the meat where they belong.

Step 2: Toast the Almonds for Extra Crunch

While the chicken cooks, spread the ½ cup Sliced Almonds in a dry skillet over medium heat. Stir frequently for 3-4 minutes until they turn light golden brown and become fragrant. Watch them closely—almonds go from perfectly toasted to burnt in seconds.

Immediately transfer the toasted almonds to a plate to cool. They’ll continue crisping up as they cool, giving you that satisfying crunch that makes this dish special. Set these aside until you’re ready to assemble the salad.

Step 3: Prepare the Oriental Dressing

In a small bowl, whisk together the ¼ cup Soy Sauce, ¼ cup Rice Vinegar, 3 tbsp Honey, 1 tbsp Sesame Oil, 2 tbsp Granulated Sugar, 2 minced Garlic Cloves, and 1 tbsp Fresh Ginger until the sugar fully dissolves.

Taste and adjust the balance if needed. The dressing should be tangy with a touch of sweetness and a nice umami depth from the soy sauce. If it’s too strong, remember it will mellow when tossed with the greens and chicken.

Step 4: Assemble the Salad with Fresh Greens

Chop the 2 whole Romaine Lettuce heads into bite-sized pieces and thinly slice the 1 whole Iceberg Lettuce head. Combine these in a large bowl with the ½ cup Green Onions (thinly sliced). This mix gives you both tenderness and crunch in every bite.

Add the sliced chicken and toasted almonds to the bowl. Drizzle with about half the dressing and toss gently to coat everything evenly. I always start with less dressing—you can add more to taste, but you can’t take it away once it’s on there.

Serve immediately while the chicken is still warm, with extra dressing on the side for those who want more. The contrast of warm chicken with cool, crisp greens is what makes this salad so satisfying.

Make-Ahead Tips for This Recipe

Prep Ahead Components

You can chop all the lettuce and green onions up to 2 days ahead—store them in airtight containers with a paper towel to absorb moisture. I like using Glasslock containers for this as they keep greens crisp longer. 🥗

Chicken Prep

Grill and slice the chicken 1 day ahead and refrigerate in a sealed container. To maintain juiciness, store it in a shallow layer with a little of its cooking juices. Reheat gently in a skillet over low heat for 2-3 minutes before assembling.

Dressing Storage

The dressing keeps beautifully for 5-7 days in the fridge. I make mine in a 16-ounce mason jar so I can shake it vigorously before each use. The flavors actually deepen with time as the ginger and garlic meld together.

Almond Toasting

Toast the almonds 1 day ahead and store at room temperature in a dry container. If they lose crispness, revive them in a 300°F oven for 3-4 minutes. I’ve found Ball canning jars work perfectly for keeping nuts fresh.

Assembly Timing

Assemble the salad no more than 30 minutes before serving to keep the greens crisp. If you must prep earlier, keep dressing and toppings separate until ready to eat. This prevents the lettuce from wilting under the dressing’s acidity. 💡

Full Meal Prep

For a complete make-ahead meal, store all components separately and combine just before serving. This salad travels well for lunches—pack dressing in a small container and add it at mealtime to maintain that perfect texture.

Frequently Asked Questions