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.
Customize your salad with any of these variations:
Add mandarin orange slices
Add sliced red onions
Add thinly sliced green onion or scallions
Add more sliced almonds
Swap the nuts for soy nuts, cashews, walnuts, or pecans
Swap the chicken for shrimp
Use mesclun or mixed green salad mix instead of romaine