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Weight Watchers Applebee’s Oriental Chicken Salad

Weight Watchers Applebee's Oriental Chicken Salad - recipe card
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This lightened-up version of the classic restaurant favorite features crispy baked chicken tenders over a bed of crunchy romaine, shredded cabbage, and carrots, topped with crisp wonton strips, toasted almonds, and a tangy sesame-ginger dressing. With only 8 Weight Watchers points per serving, it delivers all the sweet-savory crunch of the original without the deep-fried heaviness.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1/2 cup low-fat buttermilk
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 large egg whites, beaten until frothy
  • 8 cups romaine lettuce, chopped (about 1 head)
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup wonton strips (store-bought or baked wonton wrappers)
  • For the dressing:
  • 1/4 cup rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup light mayonnaise
  • 2 tbsp water

Instructions

  1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking.
  2. In a shallow bowl, whisk the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken strips and turn to coat thoroughly. Let marinate for at least 10 minutes (or up to 30 minutes) to tenderize the chicken and infuse flavor.
  3. Set up a breading station: one shallow dish with flour, one with beaten egg whites, and a third with panko mixed with Parmesan. Dredge each chicken strip in flour, shaking off excess, then dip into egg whites, then coat with panko mixture, pressing gently so the coating adheres.
  4. Place the coated strips on the prepared baking sheet in a single layer, leaving space between them for air circulation. Bake for 8 minutes, then flip and bake for an additional 8–10 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
  5. While the chicken bakes, prepare the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic. Add light mayonnaise and water, whisking until smooth and emulsified. Set aside.
  6. In a large salad bowl, combine the chopped romaine, red cabbage, and shredded carrots. Toss gently to mix.
  7. When the chicken is done, remove from oven and let rest for 5 minutes. This allows the juices to redistribute and keeps the coating crisp.
  8. Slice the chicken strips into bite-size pieces or leave whole, depending on preference.
  9. To serve, divide the greens mixture among 4 plates. Top each with an equal portion of chicken, then sprinkle with green onions, toasted almonds, and wonton strips.
  10. Drizzle the dressing over each salad—about 2 tablespoons per serving—and toss gently at the table if you prefer. Serve immediately for maximum crunch.

Notes

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a jar for up to 5 days. Reheat chicken strips in a 350°F (177°C) oven for 5–7 minutes until crisp. Do not microwave, as that will make the coating soggy. The salad greens can be prepped a day ahead but keep the dressing and toppings separate until serving.

Nutrition

Keywords: weight watchers chicken salad, applebees oriental chicken salad, healthy asian chicken salad, sesame ginger chicken salad, crispy chicken salad, low point salad, easy weeknight dinner, restaurant copycat lightened

Find it online: https://copycatkitchenco.com/weight-watchers-applebees-oriental-chicken-salad/