Heat the grill to medium, or heat a cast-iron skillet or grill pan over medium heat.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to 3/8-inch thick.
Brush chicken breasts with olive oil and season them with salt and pepper.
Grill chicken breasts for 5 to 7 minutes on each side, until cooked through. Transfer to a plate to rest for 4 to 5 minutes before slicing.
Toast the almonds in a small dry skillet over medium heat. Watch them carefully—there is a fine line between toasted almonds and burnt almonds! Shake the pan gently. When you begin to smell the almonds, toast for a few seconds more, then immediately place the almonds on a paper towel. Allow them to cool for a moment or two.
Assemble salads by first putting the lettuce in bowls or on plates, 3 to 4 cups per serving.
Sprinkle each with 2 tablespoons of carrots, 1/4 cup crispy rice noodles, and 1/4 cup toasted almonds.
Arrange the chicken on top.
Serve with Applebee’s Oriental Salad Dressing.
Recipe Tips
For the most flavorful chicken, marinate it for 30 minutes before grilling in a mixture of 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 minced garlic clove. The dressing can be made up to three days ahead and refrigerated in an airtight container. For the closest match to Applebee's flavor profile, slice the chicken on a slight diagonal rather than straight across.