Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same crunchy wonton strips, tender chicken, and sweet-spicy dressing you love from the restaurant—but better.
The secret lies in perfectly marinated chicken, crispy wonton strips baked to golden perfection, and a dressing that balances sweet, tangy, and savory notes without overpowering the fresh ingredients.
I’ve recreated this dish exactly as it’s served in restaurants, with one key upgrade: homemade wonton strips that stay crispy even after tossing with the salad.
The foundation starts with juicy, marinated chicken cooked just right—tender enough to shred easily but firm enough to hold its shape.
Fresh greens, crunchy carrots, and juicy mandarin oranges add texture and brightness, while the dressing ties everything together with a perfect blend of soy sauce, sesame oil, and a touch of honey for that signature sweetness.
The wonton strips, baked until crispy, are the star—they’re light, airy, and packed with flavor, just like the restaurant version.
What you’ll end up with is a restaurant-quality salad that’s easy to make at home, with all the crunch, sweetness, and tang you expect—plus the satisfaction of knowing you made it yourself.
The dressing is simple but essential, and the assembly is straightforward, so you can focus on enjoying the result. Serve it as a light lunch or a refreshing side, and don’t forget to save leftovers for quick meals later in the week.
For those who love a little extra heat, a dash of sriracha or chili flakes can be added to the dressing. If you prefer a lighter version, simply reduce the honey slightly.
Either way, this copycat recipe captures the essence of Applebee’s salad—crispy, fresh, and full of flavor—without the restaurant markup. Let’s get started!
Ingredients for applebee's asian chicken salad copycat
Juicy chicken, crispy wonton strips, and a tangy-sweet dressing—here’s how to recreate Applebee’s signature salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🥟 | 1 package | Square or round, not filled |
| Sesame Oil 🫒 | 1 tbsp | For flavor, not frying |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | ¼ cup | Pure, not imitation |
| Rice Vinegar 🍶 | ¼ cup | White vinegar substitute |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Green Leaf Lettuce 🥬 | 6 cups | Romaine or butter lettuce |
| Carrot Sticks 🥕 | 1 cup | Julienned for crunch |
| Mandarin Orange Segments 🍊 | 1 cup | Fresh or canned, drained |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Vegetable Oil 🫒 | ½ cup | For baking wontons |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken is the heart of this dish, so don’t skimp on quality. Look for boneless, skinless breasts with good marbling—they’ll stay juicier during cooking. Pound them to even thickness for consistent cooking. For the wonton wrappers, Trader Joe’s or Asian markets have the best selection, but any store-bought package works. If you’re feeling fancy, make your own wonton filling with ground pork, shrimp, or mushrooms—but the store-bought strips are a total game-changer for convenience. The sesame oil here is for flavor, not frying, so grab the toasted variety at Penzeys or your local grocery store’s international aisle.
No sesame oil? Toasted sesame seeds plus a splash of peanut oil will mimic the flavor. For the dressing, reduce the honey slightly if you prefer a lighter sweetness, or add a dash of sriracha for heat. The ginger and garlic in the marinade are non-negotiable—they’re what give the chicken that signature depth. If you can’t find fresh ginger, substitute 1 tsp ground ginger, but it won’t be as vibrant. For the carrots, julienne them yourself if you’ve got a mandoline—store-bought pre-cut carrots work in a pinch, but they lack that restaurant-quality crunch. The mandarin oranges? Fresh is ideal, but canned mandarins in juice are a lifesaver when you’re short on time.
The wonton strips stay crispy for about 20 minutes after baking, so assemble the salad right before serving. Store the dressing separately in the fridge for up to 1 week, and the cooked chicken can be refrigerated for 3 days. For leftovers, keep the wonton strips in an airtight container—they’ll soften but still add crunch. The dressing can be thinned with a splash of water or rice vinegar if it thickens. Double the wonton strips if you’re feeding a crowd—they disappear fast!
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because it’s the rare salad that doesn’t make me dread the prep. The chicken gets sliced thin—no julienne skills required—and the wonton wrappers handle the crunch. Honestly, I’ve made it while scrolling through emails, and it still tasted like I’d spent hours.
- Sweet-Savory Magic: That honey-soy glaze? It’s the secret weapon. The sesame oil adds a nutty depth, while the honey cuts through the saltiness of the soy—like a perfect balance of sticky, tangy, and umami. My kids ask for seconds, and that’s the real test.
- Lunchbox Hero: Pack this for work or school, and you’ll be the hero of the day. The wonton wrappers keep everything contained, so no soggy lettuce or spills. I’ve sent it in a thermos for my husband’s lunch, and he’s brought it back three times for more.
- Budget Win: Wonton wrappers are cheap, chicken breasts stretch far, and you’re using pantry staples. I’ve made this for six people for under $15, and it’s still restaurant-quality. Leftovers? They’re even better the next day—if they last that long.
Step-by-step instructions for Applebee's Asian chicken salad copycat
Here's how to recreate that signature restaurant flavor at home with crispy wonton strips and perfect chicken.
Marinate and Cook the Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and juicy results. In a small bowl, whisk together the 0.25 cup soy sauce, 0.25 cup honey, 0.25 cup rice vinegar, 4 minced garlic cloves, and 1 tablespoon freshly grated ginger root until fully combined. Pour this marinade over the chicken and let it sit for at least 30 minutes (or up to 2 hours in the refrigerator) to infuse maximum flavor.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown and cooked through. Remove from heat and let it rest for 5 minutes before slicing into thin strips against the grain. This resting period keeps the chicken juicy while you prepare the rest of the components.
Prepare the Crispy Wonton Strips
Preheat your oven to 375°F. Cut the 1 package wonton wrappers into thirds lengthwise to create long, thin strips. In a small bowl, whisk together 0.5 cup vegetable oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Brush this mixture generously onto both sides of all the wonton strips.
Arrange the wonton strips in a single layer on two parchment-lined baking sheets, ensuring they don't overlap. Bake for 8-10 minutes until golden brown and crispy. Watch them closely—they burn quickly once they reach this stage. Transfer the strips to a paper towel-lined plate to drain any excess oil while you finish assembling the salad.
Assemble the Salad Base
In a large mixing bowl, combine the 6 cups green leaf lettuce, 1 cup carrot sticks, and 1 cup mandarin orange segments. Gently toss everything together just enough to distribute the ingredients evenly. The lettuce should remain crisp, so avoid over-mixing which can make it wilt. Here's the thing—lettuce releases its own juices when chopped, so we keep the tossing minimal to maintain that fresh crunch.
Add the sliced chicken strips to the salad and gently fold them in. The warm chicken will help infuse the lettuce with its flavor while keeping everything fresh. Sprinkle the toasted 1 tablespoon sesame seeds over the top just before serving to add that final nutty crunch that makes this salad so special.
Serve with Signature Flavor
Divide the salad among four serving plates or bowls. The key to presentation is keeping everything vibrant and colorful—arrange the lettuce as the base, then layer the chicken strips and mandarin orange segments on top for visual appeal. Drizzle any remaining marinade from the chicken over the top for extra flavor, but be judicious—you want the natural colors to shine.
This salad delivers that perfect balance of sweet, savory, and crunchy elements that makes the restaurant version so popular. The crispy wonton strips add an unexpected texture that keeps every bite exciting. Serve immediately while the chicken is still warm and the lettuce remains crisp—this dish doesn't wait well.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CUT CHICKEN THIN: After slicing the chicken breast, lay the pieces flat between two sheets of plastic wrap and pound them to an even ¼-inch thickness with a meat mallet. This ensures they cook fast and stay tender—no more dry, rubbery bites when you’re trying to mimic that crisp-tender Applebee’s texture.
- USE COLD SOY SAUCE: Mix your sauce (soy, honey, sesame oil) and refrigerate it for 30 minutes before tossing with the chicken. Cold sauce clings better to the chicken and won’t turn the dish into a sticky mess. Trust me, I’ve seen this go wrong in a hurry.
- STEAM WRAPPERS 2 MINUTES: Instead of frying, steam the wonton wrappers for 2 minutes in a microwave (stacked with damp paper towels) or over a pot of simmering water. They’ll soften just enough to hold the filling without turning into a soggy blob—no more crunchless disappointment.
- BRINE THE CHICKEN: Toss the sliced chicken in a mix of ¼ cup soy sauce and ¼ cup warm water for 15 minutes before cooking. It keeps the meat juicy and gives it that subtle umami depth Applebee’s version has. I used to skip this, and the difference is noticeable.
Pro cooking tips for this recipe
Chicken Marinade Mastery
Pounding the chicken to an even ½-inch thickness is non-negotiable—it ensures perfect doneness throughout. I use a meat mallet (like the Victorinox one) to avoid tearing the fibers.
The marinade needs 30 minutes minimum to work its magic, but I always let it sit 2 hours in the fridge for maximum flavor infusion. Pro tip: Use a thermometer to check internal temp—165°F is your target. 🔥
Wonton Crisp Perfection
Cutting wonton wrappers into thirds creates those signature thin strips. The oil mixture (½ cup vegetable oil + ½ tsp salt) needs to be brushed generously on both sides—don't skimp! Bake at 375°F for 8-10 minutes, but watch closely after 7 minutes—they burn fast.
I use two baking sheets to avoid overcrowding, which keeps them crispy. Transfer immediately to a paper towel-lined plate to drain excess oil. ✨
Lettuce Handling
Romaine or butter lettuce stays crispest when handled gently. Tear it into bite-sized pieces rather than chopping—this preserves texture. The key is minimal tossing: just enough to distribute ingredients without bruising the leaves.
I always add the chicken and mandarin oranges last to keep everything vibrant. A quick spray of water before assembling helps maintain that restaurant-fresh crunch. 🥬
Dressing Balance
The original dressing's sweet-spicy balance comes from equal parts soy sauce, honey, and rice vinegar. I find Kikkoman soy sauce gives the best umami depth. For extra authenticity, add 1 tsp toasted sesame seeds to the dressing while whisking.
Taste as you go—adjust honey for sweetness or vinegar for tang. The dressing should coat the back of a spoon but remain pourable. 🍶
Serving Temperature
Serve this salad immediately—the lettuce wilts and wonton strips soften within 15 minutes of assembly. I like to plate the lettuce base first, then arrange chicken strips artistically on top.
A final sprinkle of toasted sesame seeds adds that pro chef touch. For parties, keep components separate until serving: dressings, chicken, and toppings on the side. 💫
Make-Ahead Strategy
Marinate chicken 24 hours ahead—it develops deeper flavor. Store cooked chicken in the fridge for up to 3 days in an airtight container. Wonton strips lose crispness after 20 minutes, so bake fresh before serving.
Prep all other components (chop veggies, segment oranges) the night before. The dressing keeps 1 week refrigerated—shake before using. 📅
Nutrition facts
Frequently asked questions
Can I substitute chicken breast with another protein?
While chicken breast is ideal for this recipe, you can use rotisserie chicken (shredded) or grilled shrimp for a seafood twist. For texture, avoid ground meat—it won't hold the same shape. If using shrimp, toss them with the marinade for 10 minutes before cooking to prevent overcooking.
How do I keep the wonton strips crispy longer?
Bake the wonton strips fresh before serving—they lose crispness within 20 minutes. For leftovers, store them in an airtight container between layers of paper towels to absorb moisture. Reheat in a 350°F oven for 3-5 minutes to restore crispiness. A quick broil for 1 minute works too!
What if I don't have mandarin oranges?
Use canned mandarin orange segments in juice (drained) or fresh clementines peeled and segmented. For a tangy twist, add 1 tbsp orange zest to the dressing. If avoiding citrus entirely, swap with ½ cup dried cranberries or ¼ cup chopped dried apricots for sweetness.
Can I make this salad ahead of time?
Prep components separately: marinate chicken 24 hours ahead, chop veggies the night before, and store dressing in the fridge. Assemble the salad right before serving to keep lettuce crisp. Cooked chicken holds for 3 days refrigerated, and wonton strips should be baked fresh. The dressing stays good for 1 week—shake well before using.
Why is my chicken dry?
Overcooking is the most common cause. Use a thermometer and remove chicken at 165°F—it'll carry over to 170°F while resting. Pounding to ½-inch thickness ensures even cooking. Let it rest 5 minutes before slicing to retain juices. For extra moisture, brush with 1 tsp honey before serving.