Applebee's Grilled Oriental Chicken Salad Recipe: Sesame-Ginger Marinated Chicken With Crunchy Almond Topping

Applebee's Grilled Oriental Chicken Salad delivers that signature restaurant flavor at home with tender, sesame-ginger marinated chicken and crisp vegetables. The secret lies in a quick marinade that infuses the chicken with bold Asian-inspired flavors while keeping prep simple.

This recipe recreates the restaurant's signature balance of sweet, savory, and nutty elements without requiring specialty ingredients.

You'll start with boneless chicken breasts marinated in a blend of soy sauce, ginger, garlic, and sesame oil—just 30 minutes of resting transforms ordinary chicken into restaurant-quality protein. The salad base combines fresh romaine, shredded carrots, and crisp cucumbers, all tossed in a light sesame-ginger dressing that ties everything together.

What sets this apart is the crunchy almond topping, which adds texture and that signature Applebee's finish.

The result is a perfectly balanced salad with tender, flavorful chicken that stays juicy, crisp vegetables that hold their crunch, and a dressing that coats every bite without overpowering. The almond topping adds that final crunchy element that makes this salad feel special.

This recipe serves 4 and comes together in under 45 minutes, making it perfect for weeknight dinners or meal prep.

Whether you're recreating your favorite restaurant meal or introducing someone to Asian-inspired flavors, this salad delivers professional-quality results at home. The marinade works equally well for chicken thighs if you prefer, and the dressing can be made ahead for convenience. Let's recreate this restaurant classic together.

Ingredients for applebee's grilled oriental chicken salad

Pantry staples plus a few fresh finds create Applebee's signature restaurant salad at home.

The chicken is where the magic happens. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Costco or Trader Joe's often have pre-pounded chicken, saving time. For the soy sauce, Kikkoman or La Choy are reliable, but low-sodium versions cut back on extra salt. Fresh ginger and garlic are non-negotiable here—the frozen dried stuff just doesn't cut it. Toast your sesame oil in a dry pan for 30 seconds before adding to the marinade for deeper flavor. The almonds? Slivered, not whole—they cling better to the salad and add that signature crunch.

No sesame oil? Toasted peanut oil works in a pinch, though it lacks that nutty aroma. Short on almonds? Toasted pecans or cashews give similar texture. The dressing can be made ahead—keep it in a jar for up to 1 week—but stir before using since it separates. For the carrots, baby carrots work fine, but a peeler gives you those perfect ribbons. Cucumber should be crisp—seedless varieties like Persian hold up best. If your romaine is wilted, soak it in ice water for 10 minutes to revive it.

Marinate the chicken for at least 30 minutes, but up to 4 hours if you're prepping ahead. Store it in a sealed container in the fridge. The salad base keeps 2 days if stored in airtight containers, but the almonds lose crunch after a day—toast fresh when serving. The dressing can be frozen for 3 months if made in bulk. For meal prep, assemble everything except the almonds and dressing—toss those in just before eating to keep the greens crisp.

Step-by-step instructions for sesame-ginger marinated chicken salad

Here's how to recreate Applebee's signature dish at home—juicy grilled chicken, crisp veggies, and that perfect sesame-almond crunch.

In a medium bowl, whisk together the 0.5 cup soy sauce, 2 tablespoons finely grated fresh ginger, 4 minced garlic cloves, 1 tablespoon sesame oil, 1 tablespoon honey, and 0.5 teaspoon Diamond Crystal kosher salt. This marinade is the flavor foundation—it should smell aromatic and slightly sweet. Place the 1.5 lb boneless, skinless chicken breasts between plastic wrap and pound to an even ½-inch thickness using a meat mallet. This ensures even cooking and maximum marinade penetration.

Transfer the chicken to a resealable plastic bag, pour the marinade over it, and massage the mixture into every surface. Seal the bag and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). The longer it marinates, the more tender and flavorful the chicken will become. Real talk: Don't skip this step—it makes all the difference in restaurant-quality results at home.

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade for later) and shake off any excess. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface develops golden-brown grill marks. You'll know it's ready when it releases easily from the grill and the juices run clear. If using a grill pan, press down gently on the fillet during the first minute—this prevents it from curling and ensures even contact with the hot surface.

Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, preventing them from running out onto your cutting board. While the chicken rests, carefully heat the reserved marinade in a small saucepan over medium heat until it simmers and thickens slightly—this will become your glaze. Keep it warm until ready to serve.

In a large salad bowl, combine the chopped romaine lettuce, shredded carrots, and cucumber half-moons. Toss gently with 2 tablespoons extra-virgin olive oil and 2 tablespoons rice vinegar to lightly dress the vegetables. The goal here is to keep them crisp, so avoid over-tossing. I like to add the 0.5 cup toasted slivered almonds and 2 tablespoons toasted sesame seeds at this stage—their textures contrast beautifully with the tender lettuce and crunchy carrots.

Slice the rested chicken into ¼-inch thick strips and arrange them over the vegetable base. Here's the thing—distribute the chicken evenly so each serving gets that perfect balance of protein and veggies. The warm chicken will help wilt the lettuce slightly, creating that ideal restaurant-style salad texture. If you're feeling fancy, drizzle the heated sesame-ginger glaze over the top just before serving.

In a small bowl, whisk together the 0.5 cup sesame-ginger dressing with an additional 1 teaspoon rice vinegar if needed to reach your desired consistency. The dressing should coat the back of a spoon but still allow the individual components of the salad to shine. Pour the dressing evenly over the assembled salad, tossing gently just before serving to maintain that fresh, crunchy texture.

Divide the salad into 4 servings and garnish each portion with an extra sprinkle of toasted sesame seeds and slivered almonds. The contrast of warm chicken, crisp vegetables, nutty almonds, and the tangy-sweet dressing creates a harmonious bite that's impossible to resist. Serve immediately while everything is at its peak texture and temperature—this salad doesn't hold up well once it sits.

Health benefits of these flavors

Lean Protein Power

This salad packs a protein punch with 1.5 lbs of boneless, skinless chicken breast, delivering about 45 grams of protein per serving—perfect for muscle maintenance and keeping you full for hours. The grilling method preserves moisture better than baking, so you get juicy chicken without added fats.

I've found that marinating the chicken in soy sauce and sesame oil actually enhances its protein absorption while adding flavor. 💪

Crunchy Veggie Benefits

The vegetable base brings fiber and vitamins without overpowering the dish. Romaine lettuce provides vitamin K (great for bone health) and folate, while shredded carrots contribute beta-carotene (which converts to vitamin A).

The cucumber slices add hydration with 95% water content—ideal for summer meals. Together, these veggies create a satisfying crunch that aids digestion.

Healthy Fats from Nuts

The 0.5 cup toasted slivered almonds add heart-healthy monounsaturated fats and vitamin E, which supports skin health. Just ¼ cup almonds per serving provides 6 grams of plant-based protein and 3.5 grams of fiber.

I recommend toasting them fresh to preserve their omega-3 content—pre-packaged almonds often lose these nutrients through processing.

Balanced Flavor Profile

The dressing combines sesame oil and rice vinegar for a low-calorie flavor boost without heavy cream or mayo. The 1 tablespoon honey adds natural sweetness that satisfies cravings while keeping the dressing under 50 calories per serving.

This balance makes the salad both nutritious and satisfying—no bland diet food here! The ginger in the marinade also aids digestion, making this a complete meal that's gentle on your stomach. ✨

Meal Prep Friendly

This salad keeps 2 days refrigerated if stored properly, making it perfect for busy weeks. The chicken stays juicy when wrapped in plastic and refrigerated, while the veggies maintain their crunch in airtight containers.

I store the dressing separately to prevent soggy lettuce. For extra nutrition, add edamame or avocado slices when assembling—both add healthy fats and protein without altering the original recipe's balance.

Frequently asked questions