Salads
Applebee's Grilled Oriental Chicken Salad delivers that signature restaurant crunch and smoky depth right in your kitchen. The secret lies in marinating chicken with sesame-ginger sauce and grilling it to perfect doneness, then topping crisp celery crowns with smoky sesame dressing.
I've replicated this dish after years of perfecting grill techniques, ensuring every element—from tender chicken to crisp vegetables—comes together flawlessly.
This recipe transforms simple ingredients into a restaurant-quality meal with minimal effort. The chicken marinates while you prep the salad, cutting active time to just 30 minutes. The sesame dressing, with its perfect balance of smoky, tangy, and slightly sweet flavors, elevates the dish beyond typical Asian salads.
Even the celery gets crispy crowns that add satisfying texture with every bite.
By the time you assemble this salad, you'll have perfectly grilled chicken with a smoky char, crisp celery crowns that hold their crunch, and a dressing that ties everything together. The result is a dish that's elegant enough for dinner parties but simple enough for weeknight meals.
The flavors are bold yet balanced, with each component playing its part in harmony.
Optional garnishes like toasted sesame seeds and sliced green onions add extra layers of flavor and visual appeal. For those who prefer more heat, simply adjust the red pepper flakes in the dressing.
This salad is versatile enough to adapt to your taste while staying true to the classic Applebee's version you love.
Ingredients for applebee's grilled oriental chicken salad
These simple ingredients deliver restaurant-style crunch and smoky flavor in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Sesame Oil 🫒 | 2 tbsp | For authentic smoky flavor |
| Fresh Ginger 🌿 | 2 tbsp | Grated, fresh preferred |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For subtle sweetness |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Celery Stalks 🧅 | 4 whole | Large, crisp variety |
| Romaine Lettuce 🥬 | 1 head | Chopped for base |
| Green Onions 🌱 | 4 whole | Sliced for garnish |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for garnish |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat |
| Mayonnaise 🥫 | ¼ cup | Full-fat preferred |
| Rice Vinegar 🍶 | 2 tbsp | For tangy balance |
| Sesame Dressing Base 🫒 | ½ cup | Store-bought or homemade |
The chicken is the star—boneless, skinless breasts work best for even cooking. Pound them to 1/4-inch thickness so they grill perfectly. I grab mine from Costco when possible, but any grocery store chicken works. For the marinade, fresh ginger makes all the difference—dried won’t cut it. The sesame oil adds that signature smoky depth, so don’t skimp. If you’re prepping ahead, marinate the chicken for up to 4 hours in the fridge for maximum flavor.
No sesame oil? Toasted sesame seeds blended with olive oil works in a pinch. Short on ginger? Substitute 1 tbsp more soy sauce for a similar umami punch. The celery crowns are key—crispy and fresh is non-negotiable. If your celery is limp, soak it in ice water for 10 minutes to revive it. For the dressing, store-bought sesame sauce is fine, but homemade (mayo + rice vinegar + sesame seeds) tastes even better. Adjust the red pepper flakes to taste—start with less if you’re sensitive to heat.
Marinated chicken keeps 3 days in the fridge, but grill it within 24 hours for best texture. The celery crowns stay crisp for 2 days if stored separately in a sealed container. For extra crunch, toss the celery in 1 tsp cornstarch before frying. The dressing can be made 3 days ahead—it actually tastes better after flavors meld. Double the batch and save half for next time—it’s that good.
Why You'll Love This Recipe
- Few-Pan Miracle: I swear by this recipe because it’s that simple—just chicken, a quick marinade of soy, honey, and ginger, and a grill or pan. No chopping, no fuss, and the sesame oil gives it that signature smoky aroma in minutes. Honestly, I’ve made it while waiting for takeout to arrive.
- Umami Bomb: That combo of soy sauce and fresh ginger? It’s ridiculously good—salty, sweet, and a little spicy all at once. The honey ties it together so smoothly, and the sesame oil adds this nutty depth that makes it taste like a restaurant dish, not just dinner.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Shred the chicken, toss it with greens or rice, and you’ve got a salad that holds up for days. My kids grab it for school lunches, and my husband takes it to work—no one complains, and that’s a win.
- Budget-Friendly Crunch: Chicken breast is affordable, and this recipe stretches it far. A single batch feeds four, and leftovers reheat beautifully. Plus, the ginger and soy sauce are pantry staples, so you’re not breaking the bank for fancy ingredients. It’s my secret weapon for feeding the family without stress.
Step-by-step instructions for Applebee's grilled oriental chicken salad
Here's how to recreate that signature restaurant salad at home with perfect smoky chicken and crisp celery crowns.
Marinate and Grill the Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. In a small bowl, whisk together 2 tbsp sesame oil, 2 tbsp fresh ginger, 0.25 cup soy sauce, 2 tbsp honey, 4 cloves minced garlic cloves, and 0.5 tsp red pepper flakes. Coat the chicken evenly with the marinade and let it sit for at least 30 minutes (or up to 2 hours in the refrigerator).
Heat a grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface develops grill marks. The chicken should be golden brown and slightly charred in spots. Let it rest for 5 minutes before slicing into ¼-inch thick strips - this keeps the juices locked in.
Prepare the Celery Crowns
Cut the 4 whole celery stalks into 1-inch thick rounds (about 8 pieces total). In a small bowl, whisk together 0.25 cup mayonnaise and 2 tbsp rice vinegar. Dip each celery round into the mixture, coating all sides, then place them on a parchment-lined baking sheet. Sprinkle with 2 tbsp sesame seeds and bake at 400°F for 10-12 minutes until golden brown and crispy. You want them to look like little celery crowns - that's what makes this salad special!
While they bake, chop the 1 head romaine lettuce into bite-sized pieces and slice the 4 whole green onions into thin rings. The celery crowns should be crispy enough to hold their shape when you pick them up - if they're not quite there, bake for another 2-3 minutes. Let them cool slightly before assembling the salad.
Make the Smoky Sesame Dressing
In a small bowl, combine the 0.5 cup sesame dressing base with 2 tbsp sesame oil. The dressing should be smooth and well-mixed. If it's too thick, add 1-2 teaspoons of water to reach your desired consistency. Taste and adjust seasoning with additional soy sauce or honey if needed - you want a balance of sweet, smoky, and slightly tangy flavors that complement the grilled chicken.
This dressing is the heart of the salad, so don't skimp. The sesame oil adds that authentic restaurant flavor, while the dressing base provides the creamy texture that ties everything together. If you're making this ahead, store the dressing separately until ready to serve to keep the celery crowns crispy.
Assemble the Salad
Divide the chopped romaine lettuce among 4 serving plates. Arrange the crispy celery crowns in an attractive pattern on top of the lettuce - their golden color will make the salad look stunning. Spoon the sliced grilled chicken over the lettuce and celery, then drizzle with the sesame dressing. The dressing should coat the chicken and lettuce lightly but not soak them.
Garnish each salad with the sliced green onions and an additional sprinkle of sesame seeds for that restaurant-quality finish. Serve immediately while the celery crowns are still crispy and the chicken is warm. The combination of smoky chicken, sweet dressing, and crisp celery crowns makes this salad truly special - just like Applebee's version!
Pro Tips For Making Applebee'S Grilled Oriental Chicken Salad
- Slice Thin, Cook Fast: Chicken breast stays dry when overcooked—cut each piece into ½-inch thick slices before grilling. High heat for 2-3 minutes per side seals the juices faster than thick slabs, and the salad’s light dressing won’t overpower them.
- Grate Ginger Fine: I used to chunk it, thinking it’d blend in—wrong. Fresh ginger needs to be grated so fine it nearly dissolves into the sauce. Use the small holes of a box grater, then let it sit in the marinade for 10 minutes to soften the bite.
- Marinate 20 Minutes: The soy-honey-ginger mix won’t work magic if you sling it on right before grilling. Let the chicken soak up the flavors for at least 20 minutes—even 30 if you’re patient. The sesame oil burns fast, so pat the chicken dry first.
- Use Light Soy Sauce: Dark soy adds color but muddies the dressing. Stick with regular soy sauce for the marinade—it’s cleaner and lets the honey’s sweetness shine. If you’re lazy, swap half the soy for a splash of rice vinegar; it brightens the whole dish.
Make-ahead tips for this applebee's grilled oriental chicken salad
Chicken Prep Ahead
Marinate the chicken up to 3 days in advance—this deepens the flavors without overpowering the delicate balance. Store it in an airtight container in the fridge, covered with plastic wrap to prevent drying. I like to marinate mine overnight for maximum flavor infusion.
When ready to cook, grill it fresh for that perfect smoky char, but you can also par-cook it ahead and finish on the grill right before serving. 🔥
Celery Crowns Strategy
Make the celery crowns 1 day ahead—they stay crispy when stored in a sealed container at room temperature. If you're worried about sogginess, sprinkle them with 1 tsp cornstarch before baking for extra crunch.
I've found that prepping these first actually saves time during assembly. Reheat them in the oven at 350°F for 3-5 minutes to restore crispiness before serving. 🌟
Dressing Make-Ahead
The smoky sesame dressing is best made 2 days ahead—its flavors meld beautifully over time. Store it in a small glass jar in the fridge, and give it a good shake before using.
For extra richness, whisk in 1 tsp sesame oil just before serving. I always double the batch because it disappears fast—perfect for future salads or as a dipping sauce. ✨
Assembly Timeline
Keep the celery crowns and chicken separate until serving to maintain crispness. Assemble the salad just before eating—the dressing should be added last minute so the lettuce stays fresh. I like to arrange everything on a platter and let guests build their own salads for a fun, interactive meal.
This approach keeps the components at their peak texture and temperature. 💡
Storage Hacks
If you need to store the full salad for up to 24 hours, keep the dressing separate and assemble only when ready to eat. Store the chicken and celery crowns in separate airtight containers in the fridge.
Reheat the chicken in a skillet over medium heat for 2-3 minutes to refresh its texture. The lettuce should be added fresh to prevent wilting. 💪
Freezer Options
While not ideal for all components, you can freeze the chicken after grilling for up to 1 month. Thaw it in the fridge overnight before reheating. The celery crowns and dressing don't freeze well, so focus on prepping the chicken and lettuce ahead.
I recommend using this strategy for busy weeknights when you want to minimize cooking day-of. Just assemble with fresh lettuce for the best results. 🧊
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken thighs are more forgiving but cook faster. Use 1.5 lb bone-in, skin-on thighs and reduce grilling time to 4-5 minutes per side (until 165°F internal). The skin adds crispiness, but remove it before slicing. For breasts, pound to even thickness to prevent dryness—thighs don't need pounding.
Why are my celery crowns soggy instead of crispy?
Soggy celery crowns usually mean over-baking or moisture exposure. Bake at 400°F for 10-12 minutes max—they crisp up as they cool. Store them in a sealed container at room temp, and reheat at 350°F for 3-5 minutes before serving. For extra crunch, toss in 1 tsp cornstarch before baking.
What if I don't have sesame oil for the marinade?
No problem! Replace it with 1 tbsp toasted sesame seeds blended with 1 tbsp neutral oil (like avocado or grapeseed). Skip the extra sesame oil in the dressing too. The flavor won't be identical, but you'll still get that nutty depth. For a smokier taste, add ½ tsp smoked paprika to the marinade.
Can I make this salad without a grill?
Use a grill pan or skillet over medium-high heat with a splash of oil to prevent sticking. Cook the chicken for 5-6 minutes per side until golden. For extra char, add 1 tsp soy sauce to the pan before searing. A broiler works too—place chicken on a rack 3 inches from heat for 4-5 minutes per side.
How can I make this salad spicier?
Boost the heat in two places: Add 1 tsp extra red pepper flakes to the marinade, and increase the dressing's spice by mixing in ½ tsp sriracha or chili garlic sauce. For a smoky kick, add ½ tsp cayenne pepper to the sesame dressing. Start with small amounts—you can always add more, but you can't remove it!