Copycat Applebees Salad Recipe From Scratch

A Salad with a Story

I have always loved a good copycat recipe. It feels like a fun secret. You get to enjoy a favorite restaurant dish right at home.

This one reminds me of my grandson. He always orders this salad. His eyes get so big when that big bowl arrives. I wanted to see if I could make his favorite for him. It worked. He said mine was even better. I still laugh at that.

The Magic is in the Dressing

Let’s start with the sweet and tangy dressing. Just mix the honey, vinegar, and mayonnaise together. Then add the mustard and that tiny bit of sesame oil.

That sesame oil is the secret. It makes the whole kitchen smell wonderful. Doesn’t that smell amazing? This step matters because a great dressing makes the whole salad sing. What is your favorite salad dressing? Is it creamy or vinaigrette?

The Crispy Chicken

Now for the best part, the chicken. You will coat it in crushed cornflakes. This is the trick for that perfect crunch. It’s a simple thing, but it makes all the difference.

Be careful when you fry it. You just want a nice golden brown color. I use tongs to gently place the strips in the oil. Hearing that gentle sizzle is so satisfying. It means a tasty meal is on its way.

Putting It All Together

Time to build your salad! Grab a big, pretty bowl. Toss in all those colorful greens and veggies. The red cabbage makes it so cheerful.

Then, place the warm, crispy chicken right on top. Finish it with the slivered almonds. This step matters because we eat with our eyes first. A beautiful meal just tastes better. Do you like lots of toppings on your salad, or just a few?

A Fun Fact About Crunch

Fun fact: The cornflake crust was a happy accident. Someone ran out of regular breadcrumbs one day. They used crushed cereal instead. And a new favorite was born!

I love stories like that. It shows that the best cooking sometimes comes from a simple mistake. It makes me feel like anyone can be a great cook.

Your Turn in the Kitchen

This recipe seems fancy, but it is really just steps. Anyone can do it. The most important ingredient is the fun you have making it.

I would love to hear about your cooking adventure. Did your family enjoy it? What is a restaurant dish you wish you could copy at home? Share your ideas with me.

Ingredients:

Ingredient	Amount	Notes
Honey	6 Tablespoons	For the dressing
Rice wine vinegar	3 Tablespoons	For the dressing
Mayonnaise	1/2 cup	For the dressing
Dijon mustard	2 teaspoons	For the dressing
Sesame oil	1/4 teaspoon	For the dressing
Large eggs	2
Milk	1 cup
All-purpose flour	1 cup
Corn flakes cereal	1 cup	Crushed into crumbs
Salt and black pepper	To taste	Freshly ground
Boneless skinless chicken breasts	1 pound
Oil (vegetable or canola)	3 cups	For frying
Chopped Romaine lettuce	6 cups
Chopped red cabbage	1 cup
Chopped napa cabbage	1 cup
Carrots	2	Shredded
Green onions	2	Chopped
Cucumber	1/2	Chopped
Slivered almonds	1/4 cup

My Copycat Applebee’s Salad Adventure

I love a good restaurant salad, don’t you? This one reminds me of Friday nights with my grandkids. We would always share a big plate. Making it at home feels just as special. Let’s get our hands busy in the kitchen. I promise it’s easier than it looks.

• Step 1: Let’s make that sweet dressing first. Just mix everything in a bowl. The honey and mustard become such good friends. I always give it a little taste. Doesn’t that smell amazing? Pop it in the fridge to chill. (A hard-learned tip: Make this a day ahead. It lets the flavors get to know each other!).
• Step 2: Now, heat your oil in a pot. You want it nice and hot. Test it with a tiny piece of bread. If it sizzles, you’re ready to go. I still laugh at the time I didn’t test it. What a splattery mess that was!
• Step 3: Time to coat our chicken strips. You’ll need two bowls. One for the egg and milk wash. The other for the flour and crushed cornflakes. That crunch is the best part! Dip each strip in the egg, then the crumbs. Cover it all completely.
• Step 4: Carefully add the chicken to the hot oil. Listen for that happy sizzle. Fry until it’s a beautiful golden brown. This should only take a few minutes. What’s your favorite part of a crunchy salad? Share below!
• Step 5: Let’s assemble our masterpiece! Toss all those colorful veggies together. I love the purple cabbage with the green lettuce. Pile the warm, crispy chicken on top. Finish it with the slivered almonds. Serve with that delicious dressing you made.

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Salad

Three Fun Twists on Our Salad

This recipe is wonderful as it is. But I also love to play with my food. You can change it up so easily. Here are a few ideas I’ve tried over the years. They always make dinner feel new again.

• Go Meat-Free: Skip the chicken. Add crispy, baked tofu instead. It soaks up the dressing beautifully.
• Add Some Heat: Mix a pinch of cayenne pepper into the flour. It gives the chicken a lovely, warm kick.
• Make it Fruity: Toss in some apple slices or dried cranberries. The sweet and crunchy combo is divine.

Which one would you try first? Comment below!

Serving It Up Just Right

This salad is a full meal in a bowl. But it’s nice to have a little something extra. A warm, buttery dinner roll is perfect for dipping. You could also add some garlic bread on the side. It’s a real treat.

For a drink, I think a tall glass of iced tea is wonderful. Its sweetness pairs so well with the salad. For a grown-up option, a crisp glass of Pinot Grigio is lovely. It feels like a real restaurant night at home.

Which would you choose tonight?

Storing Your Salad for Later

Let’s talk about keeping your salad fresh. Store the dressing and salad parts in separate containers. This keeps the greens from getting soggy.

You can make the dressing days ahead. The fried chicken is best fresh. But you can reheat it in the oven to keep it crispy.

I once put it all together the night before. The next day, my lettuce was very sad. Now you know my mistake.

Batch cooking the chicken saves you time. This matters for busy weeknights. It makes a good meal easy to grab.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Salad Problems

Is your chicken coating not sticking? Make sure your oil is hot enough. A small bread piece should sizzle in it.

I remember when my chicken was pale. The oil was not hot enough. Getting the temperature right makes your food golden and delicious.

Is your dressing too thick? Just add a tiny bit of water. Stir it until it looks right. This makes the flavor coat every leaf nicely.

Are your cornflake crumbs too big? Put them in a bag and roll them. Use a rolling pin or a can. This gives your chicken a perfect, crunchy crust.

Fixing small problems builds your cooking confidence. You learn that mistakes are okay. Every cook has them, even me.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour. Use crushed gluten-free cereal for the chicken.

Q: What can I make ahead? A: The dressing and chopped veggies can be ready. Wait to fry the chicken until you eat.

Q: I don’t have rice wine vinegar. A: Apple cider vinegar works just fine. It will still be tasty.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. It is easy to adjust.

Q: Any other add-in ideas? A: My grandkids love mandarin oranges. They add a sweet little pop. *Fun fact: Adding fruit counts towards your five-a-day!

Which tip will you try first?

Thank You for Cooking With Me

I love sharing my kitchen stories with you. I hope this recipe brings joy to your table. It is one of my favorites.

I would be so happy to see your creation. Show me your beautiful salad plates. It makes my day to see your cooking.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.