Weight Watchers Applebee’s Oriental Chicken Salad

Weight Watchers Applebee’s Oriental Chicken Salad brings that familiar restaurant crunch home without the deep-fried guilt. Crispy baked chicken strips sit on a bed of romaine, cabbage, and carrots, finished with wonton strips, toasted almonds, and a sesame-ginger dressing that ties everything together.

You can have it on the table in 40 minutes total, and it’s beginner-friendly — the only slightly fiddly part is the breading station. It works beautifully for a weeknight dinner, meal prep lunches, or even a casual dinner party where you want something lighter.

Why You’ll Love This Recipe

• Only 8 points — Each generous serving clocks in at 8 Weight Watchers points, so you get a filling meal that fits your daily budget.
• Real crunch — The baked panko coating stays crisp, the wonton strips add snap, and the almonds bring a toasty finish. Texture lovers will not be disappointed.
• Restaurant taste — The sweet-savory dressing with ginger and sesame oil captures that signature Applebee’s flavor profile, minus the fryer.

What Makes This Recipe Special

The contrast between the crunchy baked chicken and the cool, crisp vegetables is what sells this dish. Each bite delivers a mix of textures — tender chicken, snappy cabbage, and delicate wonton strands — all coated in a tangy dressing that balances honey sweetness with rice vinegar brightness. It’s a main-course salad that actually satisfies like a meal, not a side dish. Perfect for those evenings when you want something substantial but light.

Ingredients You’ll Need

Everything on this list is straightforward, and most items are probably already in your pantry. Here is what does what.

For the Chicken

• 1 lb boneless skinless chicken breasts — Cut into 1-inch strips so they cook quickly and evenly. Slicing against the grain keeps them tender.
• 1/2 cup low-fat buttermilk — This marinade tenderizes the chicken and helps the coating stick. No buttermilk? Regular milk with a teaspoon of lemon juice works too.
• 1/2 cup panko breadcrumbs — These larger crumbs create a lighter, crunchier crust than fine breadcrumbs. The texture is worth seeking out.
• 1/4 cup grated Parmesan cheese — Adds a savory, salty note to the coating that boosts flavor without adding much fat. Freshly grated melts better than pre-shredded.
• 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika — The spice trio here adds depth without heat. Paprika gives that golden color.
• 1/2 tsp kosher salt and 1/4 tsp black pepper — Season the marinade, not just the coating, so every bite is flavorful.
• 1/4 cup all-purpose flour — The first layer in the breading process, which helps the egg white adhere properly.
• 2 large egg whites, beaten until frothy — These give the panko something to cling to while keeping the coating light. Frothed egg whites create a thinner, even layer.

For the Salad Base

• 8 cups romaine lettuce, chopped — About one head. Romaine holds up well to dressing without wilting too fast.
• 2 cups shredded red cabbage — Adds color and a pleasant bite. Green cabbage is fine if that is what you have.
• 1 cup shredded carrots — Sweetness and color. Pre-shredded bagged carrots save time, though freshly shredded has better texture.
• 4 green onions, thinly sliced — Mild onion flavor and visual appeal. Include the green parts for color.
• 1/4 cup sliced almonds, toasted — Toasting brings out their nutty flavor. Watch them closely — they burn fast.
• 1/2 cup wonton strips — Store-bought is easiest, or bake sliced wonton wrappers until crisp. They provide the signature crunch.

For the Dressing

• 1/4 cup rice vinegar — Milder than white vinegar, with a touch of sweetness. This is the backbone of the dressing.
• 2 tbsp low-sodium soy sauce — Salty umami. Low-sodium matters here so the dressing does not overpower everything.
• 1 tbsp honey — Balances the vinegar and soy sauce. Maple syrup is an easy stand-in.
• 1 tsp sesame oil — A little goes a long way. This gives that unmistakable Asian flavor.
• 1 tsp grated fresh ginger — Fresh is non-negotiable here; ground ginger just will not deliver the same zing.
• 1 clove garlic, minced — A punch of savory flavor in the dressing.
• 1/4 cup light mayonnaise — Makes the dressing creamy and helps it cling to the greens.
• 2 tbsp water — Thins the dressing to the right consistency so it coats without pooling.

Equipment Needed

• Baking sheet — A rimmed one works best to catch any drips. Line it with parchment for easy cleanup.
• Three shallow dishes — For the flour, egg whites, and panko mixture. Pie plates or wide bowls both work fine.
• Whisk — You will need it for the marinade and the dressing. A fork can work in a pinch for the dressing.
• Large salad bowl — Big enough to toss the greens without spilling. A wide bowl makes mixing easier.
• Meat thermometer — The most reliable way to confirm the chicken hits 165°F. Visual cues alone can be misleading with baked coatings.

Instructions to Prepare Weight Watchers Applebee’s Oriental Chicken Salad

Set yourself up with a clean workspace and everything measured out before you begin. The steps flow quickly once you get going.

• Preheat and prep — Heat the oven to 400°F (204°C) and line a baking sheet with parchment or a silicone mat. This prevents sticking and makes cleanup take seconds.
• Marinate the chicken — Whisk buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Add chicken strips, turn to coat, and let sit for at least 10 minutes. Up to 30 minutes is even better for flavor.
• Set up the breading station — Arrange three dishes: flour, beaten egg whites, and panko mixed with Parmesan. Dredge each strip in flour, shake off the excess, dip in egg whites, then press into the panko mixture. Press firmly so the coating adheres well.
• Bake the chicken — Place strips in a single layer with space between them. Bake 8 minutes, flip, then bake another 8–10 minutes until golden brown and the internal temperature reads 165°F (74°C). Overcrowding will make them steam instead of crisp.
• Make the dressing — Whisk rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic in a small bowl. Add light mayonnaise and water, whisking until smooth and emulsified. Set aside.
• Toss the greens — Combine romaine, red cabbage, and carrots in a large bowl. Toss gently to distribute everything evenly.
• Rest the chicken — Remove from the oven and let rest 5 minutes. This keeps the coating crisp and lets juices redistribute throughout the meat.
• Slice or leave whole — Cut strips into bite-size pieces or keep them whole. Both work; bite-size pieces distribute better throughout the salad.
• Assemble each plate — Divide greens among 4 plates, top with chicken, then sprinkle with green onions, almonds, and wonton strips.
• Dress and serve — Drizzle about 2 tablespoons of dressing over each salad and toss gently at the table if you prefer. Serve immediately for maximum crunch.

Expert Tips for a Standout Weight Watchers Applebee’s Oriental Chicken Salad

A few small adjustments make a big difference between good and genuinely great. These are the details I have learned matter most.

• Dry the chicken first — Pat the strips with paper towels before marinating. Excess moisture prevents the coating from crisping properly.
• Press the panko firmly — Gentle patting is not enough. Press the crumbs into the chicken so they stay put during baking, giving you an even crust.
• Space matters — Leave at least an inch between strips on the baking sheet. Crowded pans trap steam and turn crispy coating soggy.
• Toast almonds separately — Almonds toasted in a dry skillet over medium heat for 2-3 minutes taste vastly better than raw. Watch closely; they brown fast.
• Dress right before eating — The salad greens will wilt if dressed too early. Keep the dressing on the side if you are not serving immediately.
• Use fresh ginger — Ground ginger will not give the same brightness. Grate it on a microplane for the best flavor dispersion.

Common Mistakes to Avoid

• Soggy coating — Skipping the rest period after baking makes the crust steam inside. Letting it rest 5 minutes keeps everything crisp.
• Overcrowded pan — Too many strips close together means uneven cooking and less crunch. Use two baking sheets if necessary.
• Dressing everything at once — If you are not eating all four servings immediately, dress only what you will eat. Leftover dressed salad turns limp fast.
• Burning the almonds — They go from golden to burnt in seconds flat. Stir frequently and remove from heat at the first sign of browning.
• Thick chicken strips — Strips cut thicker than 1 inch take longer to cook through, and the coating may brown before the interior is done. Keep them uniform.

Variations & Ways to Customize Weight Watchers Applebee’s Oriental Chicken Salad

This recipe adapts well to what you have on hand or what you are craving. Here are some easy twists.

• Grilled version — Skip the breading entirely and grill the marinated chicken strips instead. Fewer points, different texture, still delicious.
• Spicy kick — Add 1/2 teaspoon of chili flakes or a spoonful of sriracha to the dressing for heat. Adjust to your spice tolerance.
• Extra vegetables — Sliced bell peppers, snow peas, or edamame all work well in the mix. Add them along with the cabbage and carrots.
• Crunchy noodles — Swap wonton strips for crispy chow mein noodles if that is what you have. The texture is similar and just as satisfying.
• Lighter dressing — Replace the light mayonnaise with plain Greek yogurt for more protein and fewer points. The flavor shifts slightly but stays creamy.

What to Serve With Weight Watchers Applebee’s Oriental Chicken Salad

This is a full meal on its own, but a few extras round it out nicely for company or a bigger appetite.

• Miso soup — A warm, savory starter that pairs naturally with the Asian flavors in the salad. Light and comforting.
• Steamed edamame — Sprinkle with flaky salt and serve alongside. The pop of edamame adds protein and fun to the table.
• Iced green tea — Clean and refreshing, with no added sugar to weigh things down. A great counterpoint to the tangy dressing.
• Fresh fruit salad — A simple mix of pineapple, mandarin oranges, and berries offers sweetness that complements the soy-sesame notes.
• Fortune cookies — A light, fun dessert that fits the theme without being heavy. Nobody says no to a fortune.

Make-Ahead Instructions

• Prep components — Wash and chop the romaine, shred cabbage and carrots, and store in separate containers in the fridge for up to 2 days. Combine them only when ready to serve.
• Bake the chicken in advance — Cook the strips up to a day ahead and refrigerate them in an airtight container. Reheat in the oven to restore crispness.
• Whisk the dressing ahead — The dressing keeps in a jar in the refrigerator for up to 5 days. Shake or whisk well before using, as it separates slightly.
• Keep toppings separate — Almonds and wonton strips should stay in their own containers at room temperature or in the fridge. Add them at the last minute so they stay crunchy.

Storage and Reheating

Storage

• Separate containers — Store salad greens, chicken, toppings, and dressing in individual airtight containers. Mixed together, the salad turns soggy within hours.
• Refrigerator duration — Chicken keeps up to 2 days, dressing up to 5 days, and greens up to 2 days when stored properly.
• Room temperature toppings — Almonds and wonton strips stay crisp for several days in a sealed container at room temperature. Refrigerating them can soften them.

Reheating

• Oven method — Reheat chicken strips at 350°F (177°C) for 5–7 minutes until crisp and warmed through. This is the best way to restore the coating.
• Microwave caution — Not recommended. The microwave makes the coating soggy and rubbery. If you are in a hurry, accept the texture trade-off.
• Air fryer option — Reheat at 375°F for 3–4 minutes for a quick, crispy result. Check halfway to avoid burning the coating.
• Stovetop skillet — Heat a nonstick skillet over medium heat and warm the strips for 2–3 minutes per side. Crispens the exterior nicely.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1/4 of the recipe, or one full salad plate.

• Calories — 395
• Protein — 38g
• Fat — 11g
• Saturated Fat — around 3g
• Carbohydrates — 35g
• Fiber — 6g
• Sugar — 12g
• Sodium — roughly 920mg
• Cholesterol — about 75mg

Frequently Asked Questions

Can I freeze Weight Watchers Applebee’s Oriental Chicken Salad?

Freezing is not recommended for the assembled salad — greens and dressing do not survive thawing. The baked chicken strips alone can be frozen for up to 2 months in an airtight container. Reheat directly from frozen in a 375°F oven for 10–12 minutes.

How long does Weight Watchers Applebee’s Oriental Chicken Salad last in the fridge?

Stored in separate containers, the components last 2 days for the salad greens and chicken, and up to 5 days for the dressing. Keep everything airtight and assemble only what you plan to eat.

Can I use grilled chicken instead of baked?

Absolutely. Marinate the chicken strips as directed, then grill over medium heat for about 4–5 minutes per side until cooked through. You will save a few points by skipping the breading, and the flavor stays excellent.

What can I substitute for wonton strips?

Crushed rice crackers, crispy chow mein noodles, or even crushed baked tortilla chips all add crunch. Just add them at the last minute so they stay crisp.

Is this salad spicy?

No, the base recipe is not spicy at all. The heat comes only from the optional chili flakes or sriracha in the variations section. The dressing leans sweet and tangy rather than hot.

Can I make this recipe gluten-free?

Swap the flour for a gluten-free all-purpose blend, use gluten-free panko, and check that your soy sauce is gluten-free (tamari is a good option). The wonton strips also need a gluten-free alternative.

Final Words

This Weight Watchers Applebee’s Oriental Chicken Salad gives you all the satisfaction of the restaurant favorite at a fraction of the calories and points. The crispy chicken, crunchy vegetables, and tangy dressing come together in under an hour, making it a realistic weeknight option. Give it a try — I think it will earn a regular spot in your dinner rotation.

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