Applebee’s Oriental Chicken Salad is cornflake crusted chicken on a bed of greens and veggies topped with a sweet oriental honey mustard dressing! This copycat recipe is spot on!

I just have to say right off the bat that this Oriental Chicken Salad is one of my all time favorites — it’s just plain AMAZING! I honestly like it even better than the salad from Applebee’s because it’s fresher and tastier made from scratch!

The dressing is a honey mustard oriental sauce that’s out of this world–and SO easy. It’s made with crisp cabbage and lots of other yummy and colorful veggies that give it an awesome crunch. And it has the yummiest cornflake crusted, juicy, crispy chicken on top! Put all of those things together and you’ve got one killer salad!

In this recipe, the chicken is coated in cornflakes and then fried. If you’d rather make a healthier version, check out this recipe from my blog for an easy baked cornflake crusted chicken recipe.

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Applebee's Oriental Chicken Salad Copycat A crispy bed of greens and veggies topped with cornflake crusted chicken and a sweet oriental honey mustard dressing! 4.91 from 10 votes Print Pin Add to My Meal Plan Go to Meal Plan Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 4 Calories: 967 kcal Author: Lauren Allen Ingredients Honey Oriental Dressing 6 Tablespoons honey 6 Tablespoons honey

3 Tablespoons rice wine vinegar 3 Tablespoons rice wine vinegar

1/2 cup mayonnaise 1/2 cup mayonnaise

2 teaspoons dijon mustard 2 teaspoons dijon mustard

1/4 teaspoon sesame oil 1/4 teaspoon sesame oil For the Salad 2 large eggs 2 large eggs

1 cup milk 1 cup milk

1 cup all-purpose flour 1 cup all-purpose flour

1 cup Corn Flakes cereal , crushed into crumbs 1 cup Corn Flakes cereal , crushed into crumbs

salt and freshly ground black pepper salt and freshly ground black pepper

1 pound boneless skinless chicken breasts 1 pound boneless skinless chicken breasts

3 cups oil (vegetable or canola), for frying 3 cups oil (vegetable or canola), for frying

6 cups Romaine lettuces , chopped 6 cups Romaine lettuces , chopped

1 cup red cabbage , chopped 1 cup red cabbage , chopped

1 cup napa cabbage , chopped 1 cup napa cabbage , chopped

2 carrots , shredded 2 carrots , shredded

2 green onions , chopped 2 green onions , chopped

1/2 cucumber , chopped 1/2 cucumber , chopped

2 Tablespoons slivered almonds 2 Tablespoons slivered almonds Instructions Blend together all ingredients for the dressing. Refrigerate until ready to use.

Preheat oil in a large saucepan over medium-high heat. You want the oil at about 350 degrees F, (or test the oil by putting a small piece of torn bread into the pot and if the bread sizzles, it's ready, if it just floats there, it's not.)

In a small bowl beat the egg and milk together. In another bowl combine the flour, cornflake crumbs and salt and pepper.

Cut chicken breast into several long thin strips. Dip the strips in the egg mixture, and then into the flour mixture, coating completely.

Add chicken strips to the hot oil and fry for 3-4 minutes or until cooked through and coating is dark golden brown.

Prepare the salad: Combine the romaine, red cabbage, napa cabbage, carrots, onions and cucumber.

Add chicken pieces on top and sprinkle with almonds. Serve with the honey oriental dressing! Notes Recipe from the Book Top Secret Restaurant Recipes, found here Nutrition Calories: 967 kcal | Carbohydrates: 114 g | Protein: 28 g | Fat: 46 g | Saturated Fat: 19 g | Cholesterol: 135 mg | Sodium: 802 mg | Potassium: 1038 mg | Fiber: 7 g | Sugar: 40 g | Vitamin A: 13070 IU | Vitamin C: 48.7 mg | Calcium: 205 mg | Iron: 20.8 mg Did you make this recipe? Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch

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