Applebee's Grilled Oriental Chicken Salad Recipe: Crispy Sesame-Crusted Bites With Tangy Peanut Dressing

This Applebee's Grilled Oriental Chicken Salad recipe delivers restaurant-quality crunch and flavor right in your kitchen. 💛 The secret lies in crispy sesame-crusted chicken bites that stay tender inside, paired with a tangy peanut dressing that ties every component together.

I've perfected the technique for achieving that signature crunch without sacrificing juiciness—something many home versions miss completely.

The dish comes together with simple yet essential elements: marinated chicken, crispy wonton strips, fresh mandarin oranges, and a bed of crisp lettuce. What makes this salad authentic is the two-step cooking process—first grilling the chicken to develop smoky flavor, then crisping it in a sesame crust.

The peanut dressing adds that signature tangy-sweet balance that makes this salad irresistible.

By the time you assemble everything, you'll have a salad that looks and tastes exactly like Applebee's—golden sesame-coated chicken, crunchy wonton strips, juicy mandarin oranges, and a dressing that clings perfectly to every bite.

The textures contrast beautifully: crispy chicken, crunchy noodles, tender lettuce, and juicy fruit all working together in harmony.

Perfect for lunch dates, office potlucks, or a satisfying weeknight dinner. The best part? You can prepare components ahead of time and assemble just before serving. Let's recreate this restaurant favorite at home with professional results.

Ingredients for applebee's grilled oriental chicken salad

Crispy sesame chicken, tangy peanut dressing, and fresh crunch—this salad delivers Applebee's magic at home.

The chicken is where authenticity lives. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Costco or Whole Foods often carry pre-pounded cuts, but if you're doing it yourself, use a meat mallet. For the sesame seeds, toast them in a dry pan for 2 minutes before using—they'll be golden and fragrant. The wonton strips can be found in the Asian aisle (look for King Noodle or Nongshim brands), or make your own with store-bought wonton wrappers. Fresh mandarin oranges make all the difference—canned segments work in a pinch, but fresh are juicier and brighter.

No sesame seeds? Toasted slivered almonds add crunch, though they lack that nutty depth. Substituting peanut butter? Almond butter or cashew butter works, but the flavor will shift slightly. The dressing is non-negotiable for that signature tang—low-sodium soy sauce is key here to avoid over-salting. If you're avoiding honey, maple syrup or agave works in a 1:1 ratio. For the ginger, freshly grated is ideal, but if you only have powdered, reduce to 0.5 tbsp—it's way more concentrated. The garlic can be pre-minced from a jar, but fresh is always better if you've got it.

Prep the chicken and wontons ahead—they keep well in the fridge for 2 days. The dressing stays fresh for 5 days in an airtight jar, and the mandarin oranges last 3 days once segmented. For serving, keep components separate until ready to toss—this maintains that perfect crunch. The salad tastes even better the next day as flavors meld, so make extra if you're feeding a crowd.

Step-by-step instructions for crispy sesame-crusted chicken salad

Here's how to recreate Applebee's signature crunch and flavor at home.

Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness—this ensures even cooking. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp freshly grated ginger root, and 3 minced garlic cloves. Pour this marinade over the chicken, pressing it into the meat. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge) while you prep the rest of the components.

This marinade creates the perfect balance of umami, sweetness, and aromatic heat that defines the dish. The longer it marinates, the more flavorful your chicken will be—just don't let it sit too long or the chicken will start to cook in the fridge.

In a shallow dish, combine 0.5 cup all-purpose flour, 0.5 cup natural peanut butter, 1 tsp salt, and 1 tbsp sesame oil. Mix until you have a thick, spreadable paste. In another dish, place 0.5 cup toasted sesame seeds. This dual-station setup is key—it ensures maximum crunch from both the sesame seeds and the crispy peanut-flour crust.

For extra authenticity, lightly toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool slightly before using—they'll crisp up beautifully when they hit the hot chicken.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Working in batches if needed, remove the chicken from the marinade (don't worry about excess liquid) and press it into the flour-peanut butter mixture, coating both sides thoroughly. Then, roll each piece in the sesame seeds, pressing gently to adhere. Transfer to the skillet and cook for 3-4 minutes per side until the coating is deep golden brown and the chicken reaches 165°F internally.

Here's the thing—don't skip the pressing step. It ensures the sesame seeds stick and creates that satisfying crunch. If the coating starts to brown too quickly, reduce the heat slightly to prevent burning. The chicken should be crispy on the outside and juicy on the inside.

While the chicken rests for 5 minutes (covered with foil to retain heat), prepare the dressing by whisking together 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp soy sauce, and 2 tbsp water until smooth. Chop 1 head romaine lettuce into bite-sized pieces and divide among four plates. Arrange 1 cup mandarin orange segments and 8 oz wonton strips around the lettuce.

For the final touch, slice the chicken into ½-inch strips against the grain and arrange it over the salad. Drizzle with the peanut dressing just before serving—this prevents the dressing from soaking into the crispy chicken and keeps everything fresh and vibrant.

Garnish each salad with an extra sprinkle of toasted sesame seeds and serve while the chicken is still warm. The contrast of crispy chicken, crunchy wonton strips, sweet mandarin oranges, and fresh romaine creates a perfect balance of textures and flavors. Each bite should deliver that signature Applebee's crunch with a tangy-sweet dressing that ties everything together.

Don't forget to taste as you go—adjust the dressing sweetness or acidity if needed. The key to this salad is keeping everything crisp and serving it immediately, so the flavors and textures are at their peak.

Regional styles of applebee's grilled oriental chicken salad

Texas-Style Twist

In Texas, they love to add a BBQ kick to this salad. Swap the peanut dressing for a smoky BBQ sauce—I recommend Sweet Baby Ray's Original—and top the chicken with pickled red onions and crumbled blue cheese.