Salads
This Applebee's Grilled Oriental Chicken Salad delivers the same restaurant-quality crunch and tang you love at home. The secret lies in a crispy sesame crust on the chicken and a velvety peanut dressing that ties everything together. I've perfected this recipe after years of tweaking—no shortcuts, just the real deal.
The grilled chicken gets its signature crunch from a mix of sesame seeds and soy sauce, while the salad's tangy peanut dressing balances sweet and savory notes perfectly. You'll need just 30 minutes to prepare everything, including the homemade dressing and quick-marinated chicken.
The combination of fresh greens, crisp vegetables, and creamy dressing creates a salad that's both satisfying and refreshing.
What makes this recipe stand out is the attention to detail—from the perfectly seasoned chicken to the crisp vegetables and that signature peanut sauce. The result is a salad that's hearty enough to be a main dish but light enough for a summer meal.
Every bite delivers the same flavors you remember from Applebee's, but with the flexibility to adjust ingredients to your taste.
Serve this salad as a stand-alone meal or pair it with a side of garlic bread for a complete restaurant-style dinner. The recipe scales easily, making it perfect for feeding a crowd or meal prepping for the week. Let's get started on recreating this classic dish at home!
Ingredients for applebee's grilled oriental chicken salad
Sesame seeds, peanut butter, and soy sauce—these are the stars of this restaurant-style salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Sesame Seeds 🥜 | ½ cup | Toasted for extra crunch |
| Low-Sodium Soy Sauce 🥢 | ¼ cup | For marinade and crust |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened preferred |
| Honey 🍯 | ¼ cup | For peanut dressing sweetness |
| Rice Vinegar 🍶 | ¼ cup | For tangy dressing balance |
| Sesame Oil 🫒 | 2 tbsp | Toasted for nutty aroma |
| Garlic Cloves 🧄 | 3 cloves | Minced for dressing |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for zesty kick |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Green Onions 🧅 | 4 whole | Sliced into 1-inch pieces |
| Carrot 🥕 | 1 whole | Julienned for crunch |
| Sesame Oil 🫒 | 1 tbsp | For finishing chicken |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken is where the magic happens. Trader Joe's or Costco always have great deals on boneless breasts—look for plump, evenly shaped pieces. Pounding them to even thickness ensures perfect cooking. For the sesame crust, toasted sesame seeds make all the difference (toast them in a dry pan for 2 minutes until golden). The soy sauce? Low-sodium keeps the dish from getting too salty. Pro tip: Marinate the chicken for at least 20 minutes before cooking—it soaks up all those amazing flavors.
No sesame oil? Toasted sesame seeds blended with a little neutral oil works in a pinch. The peanut butter in the dressing should be creamy—not crunchy—and unsweetened so you control the sweetness. If you're watching sugar, reduce the honey to 2 tbsp. For the veggies, baby carrots or pre-sliced bell peppers save you chopping time. The ginger and garlic in the dressing? Fresh is best, but if you're in a hurry, pasteurized ginger or jarred minced garlic will do. Just taste as you go—the dressing should be thick but pourable.
Toasted sesame seeds keep for up to 2 weeks in an airtight container, while the peanut dressing stays fresh for 5 days in the fridge. The chicken marinated in soy sauce? It's even better the next day—make extra for leftovers. Store the salad components separately: dressing, veggies, and chicken. Toss everything together just before serving to keep the lettuce crisp. The dressing thickens when chilled, so give it a quick stir before using.
Why You'll Love This Recipe
- Five-Ingredient Magic: The chicken marinates in soy sauce, honey, and peanut butter—yes, peanut butter—while you prep the rest. No fancy techniques, just a pan, a brush, and 15 minutes of hands-off time.
- Umami-Peanut Crunch: That sticky-sweet peanut sauce clings to the grilled chicken like a hug, and the sesame seeds add a nutty pop. It’s the kind of flavor combo that makes you forget it’s "healthy"—until you remember how light it feels.
- Lunchbox Hero: Between us, this is my go-to for work lunches or school lunches. The chicken stays juicy, the dressing won’t spill, and the crunch from the sesame seeds keeps it from getting soggy. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Make a double batch—it reheats beautifully for quick lunches or turns into a killer wrap. Honestly, the second day is when it shines, because the flavors meld even more. Budget win, too—chicken breast stretches further than you’d think.
Step-by-step instructions for Applebee's grilled oriental chicken salad
Here's how to recreate that signature sesame-crusted chicken and creamy peanut dressing at home.
Pound and Season the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound it to an even ½-inch thickness throughout. This ensures even cooking and prevents dryness in the center. You'll feel the resistance give way as you work—don't worry if it doesn't look perfectly uniform, just keep pounding until consistent.
Season both sides generously with 1 teaspoon salt and ½ teaspoon black pepper. Then, in a shallow dish, combine ½ cup toasted sesame seeds, 2 tablespoons toasted sesame oil, and ¼ cup low-sodium soy sauce. Press the chicken into this mixture, coating both sides thoroughly. The sesame seeds should cling to the chicken like a crunchy armor. Let it marinate while you prepare the rest of the components.
Prepare the Tangy Peanut Dressing
In a medium bowl, whisk together ½ cup creamy peanut butter, ¼ cup honey, ¼ cup rice vinegar, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger until completely smooth. The mixture should be thick but pourable—if it's too stiff, add 1-2 tablespoons of warm water to loosen it. This dressing is the heart of the salad, balancing sweet, tangy, and nutty flavors perfectly.
Set the dressing aside while you cook the chicken. I like to taste it at this stage—it should be rich with peanut flavor, slightly sweet from the honey, and zesty from the vinegar and ginger. If it needs more tang, add another teaspoon of rice vinegar. The dressing will thicken slightly when chilled, so don't worry if it looks a bit runny now.
Grill the Chicken to Crispy Perfection
Heat a grill pan or skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side, pressing down gently with a spatula during the first minute to ensure even contact. You'll know it's ready when the sesame crust turns a deep golden brown and the internal temperature reaches 165°F—use an instant-read thermometer to check the thickest part. The chicken should release easily from the pan when ready.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite stays moist. While it rests, slice the 1 whole red bell pepper into thin strips, julienne the 1 whole carrot, and chop the 1 head romaine lettuce and 4 whole green onions into bite-sized pieces. The vegetables should be ready to assemble as soon as the chicken is sliced.
Assemble the Salad with Crunchy Vegetables
Slice the rested chicken against the grain into ¼-inch thick strips for maximum tenderness. In a large bowl, combine the sliced chicken with the chopped romaine, red bell pepper, carrot, and green onions. Toss gently to distribute everything evenly—you want the vegetables to be evenly mixed but still visible for that fresh, crunchy texture.
Drizzle the peanut dressing over the salad and toss again, coating everything lightly. The dressing should cling to the chicken and vegetables without making them soggy. If the salad looks dry, add a little more dressing—just enough to moisten the ingredients without overwhelming their flavors. Serve immediately while the chicken is still warm and the sesame crust is crispy.
Serve with Extra Crunch and Flavor
Divide the salad among 4 plates, garnishing each with an extra sprinkle of toasted sesame seeds for added crunch. The contrast between the warm, sesame-crusted chicken and the cool, crunchy vegetables is what makes this salad so satisfying. Pair it with a side of warm tortilla chips or a simple cucumber salad to round out the meal.
Here's the thing—this salad is all about balance. The peanut dressing should complement the chicken without overpowering it, and the vegetables should add freshness and texture. Taste as you go, adjusting the dressing or seasoning if needed. The result should be a harmonious blend of flavors and textures that's just like your favorite restaurant version.
Pro Tips For Making Applebee'S Grilled Oriental Chicken Salad
- BRINE THE CHICKEN: I learned this the hard way—dry chicken breast turns out bland and rubbery when marinated in soy and peanut butter. Soak the chicken in a mix of 1 cup water, 1 tablespoon soy sauce, and ½ teaspoon salt for 20 minutes before cooking. It stays juicy and absorbs the sauce better.
- USE A THICK PEANUT BUTTER: Thin peanut butter spreads like glue and makes the sauce too runny. Grab the chunky or "natural" kind—it clumps better and gives that rich, creamy texture Applebee’s nails. No scraping required.
- DON’T OVERMIX THE DRESSING: Stir the peanut butter, honey, and soy sauce just until combined—lumps are fine. Overworking it turns the dressing greasy and separates later. A fork or whisk in quick circles works; no need to turn it into a science project.
- GRILL IN BATCHES: Crowding the pan steams the chicken instead of searing it. Cook half the breasts first, then flip and add the rest—this keeps the heat high and gives you those crispy grill marks. A hot pan is non-negotiable here.
Health benefits of this recipe
Lean Protein Power
This salad delivers a high-protein punch with its grilled chicken breast, providing about 40 grams of protein per serving. That's nearly 50% of your daily needs in one meal, making it perfect for muscle maintenance or post-workout recovery.
The sesame crust adds a satisfying crunch without extra calories—just 50 calories per 2-tablespoon serving of toasted sesame seeds. 💪
Heart-Healthy Fats
The peanut dressing brings monounsaturated fats from peanut butter, which support heart health by improving cholesterol levels. A 2-tablespoon serving of the dressing contains about 8 grams of healthy fats.
These fats also help your body absorb fat-soluble vitamins from the salad's vegetables. The sesame oil adds an extra dose of omega-3s and omega-6s, which reduce inflammation when balanced properly.
Fiber-Rich Vegetables
With romaine lettuce, red bell pepper, carrots, and green onions, this salad packs 6 grams of fiber per serving. That's 24% of your daily fiber needs—great for digestion and keeping you full longer.
The bell pepper also provides vitamin C (about 150% of your daily value), which boosts immunity and helps with iron absorption from the chicken. The crunchy veggies add volume without excess calories, making this a satisfying yet light meal.
Balanced Blood Sugar
The combination of lean protein, healthy fats, and fiber works together to stabilize blood sugar levels. The peanut dressing's honey adds natural sweetness, but the protein and fiber slow sugar absorption, preventing energy crashes.
For a lower-sugar option, reduce honey to 2 tablespoons—you'll still get the tangy flavor without the blood sugar spike. This makes it a smart choice for anyone watching their carb intake.
Antioxidant Boost
The salad's ingredients are packed with antioxidants: ginger (anti-inflammatory), garlic (immune-boosting), and sesame seeds (rich in sesamin and sesamol). These compounds help combat oxidative stress in your body. The red bell pepper adds vitamin A (for eye health) and lycopene (a powerful antioxidant).
Even the peanut butter contributes resveratrol—a compound found in peanuts that supports heart health.
Meal Prep Friendly
This salad stores beautifully for 3-4 days in the fridge, making it perfect for busy weeks. The dressing keeps in a sealed container for 5 days, while the chicken stays juicy for 3 days when stored separately.
The veggies hold their crunch best when kept dry—toss them with dressing right before eating. This makes it an ideal lunch option that's both nutritious and convenient. ✨
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but you'll need to adjust cooking time. Chicken thighs stay juicier and cook faster than breasts. Use bone-in, skin-on thighs for best results, and reduce cooking time to 4-5 minutes per side until the internal temperature reaches 165°F. The skin will crisp up beautifully with the sesame crust! Just remove the skin before serving if preferred.
How can I make this salad nut-free?
Swap the peanut butter for sunflower seed butter or omit it entirely. For the dressing, use ½ cup Greek yogurt instead of peanut butter, plus 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon sesame oil. The flavor will be lighter but still tangy and satisfying. The sesame seeds can remain as they're not a nut.
Why is my sesame crust not sticking to the chicken?
This usually happens if the chicken isn't dry or the sesame mixture isn't sticky enough. Pat the chicken completely dry with paper towels before coating, and ensure your soy sauce is slightly thickened (add 1 teaspoon cornstarch to 2 tablespoons soy sauce mixed with 1 tablespoon water and heated until thick). Press the sesame mixture firmly onto the chicken so it adheres well.
Can I bake the chicken instead of grilling?
Preheat your oven to 400°F and bake the chicken on a wire rack over a baking sheet for 12-15 minutes, flipping halfway. For extra crispiness, broil for 1-2 minutes at the end. The sesame crust will still get that delicious golden-brown color, though grilling gives a slightly smokier flavor.
How do I store leftovers without soggy lettuce?
Keep the salad components separate in airtight containers. Store the chicken and dressing together, and keep the lettuce and veggies in a separate container with a paper towel to absorb moisture. When ready to eat, toss everything together with a splash of fresh dressing. The chicken stays good for 3 days and the veggies hold their crunch for 2 days this way.