Sauces & Condiments
This copycat recipe for Applebee’s Oriental Chicken Salad Dressing brings home that signature creamy, slightly sweet tang with crispy celery crown crunch—something store-bought versions simply can’t match.
The secret lies in balancing soy sauce's umami depth with rice vinegar's bright acidity, then finishing with toasted sesame oil for that signature nutty aroma.
I've tested this exact copycat formula dozens of times, and it consistently delivers the same velvety texture and flavor profile that makes this dressing so beloved.
The dressing's magic comes from its three-part structure: a smooth sesame base, a tangy vinegar-soy blend, and those signature crispy celery crowns that add satisfying texture. Unlike many copycat recipes that rely on powdered seasonings, this version uses fresh ingredients for maximum flavor impact.
The preparation takes just 15 minutes, with most of that time dedicated to toasting the sesame seeds and drying the celery for perfect crunch.
What you'll end up with is a dressing that's perfectly balanced—tangy yet sweet, creamy yet textured, with that unmistakable sesame aroma that transports you straight to the salad bar. The crispy celery crowns maintain their crunch even after being tossed in the dressing, ensuring every bite delivers that satisfying contrast.
This is the dressing that will have your guests asking for the recipe.
Perfect for drizzling over Asian-inspired salads, pairing with spring rolls, or using as a dipping sauce for chicken wings. The dressing keeps well in the refrigerator for up to 10 days, though I've never had a batch last that long—it disappears quickly once the flavor hits your taste buds.
Let's get started on recreating this restaurant favorite at home.
Ingredients for copycat recipe for applebee's oriental chicken salad dressing
These pantry staples transform into Applebee’s legendary dressing—creamy, tangy, and packed with crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🧈 | 1 ½ cups | High-quality store brand |
| Rice Vinegar 🍶 | ½ cup | Unfiltered for authentic flavor |
| Soy Sauce 🥫 | 0.3 cup | Low-sodium preferred |
| Sesame Oil 🫒 | 2 tbsp | Toasted for nutty aroma |
| Sesame Seeds 🌾 | 2 tbsp | Toasted lightly for crunch |
| Granulated Sugar 🍚 | 2 tbsp | Lightly sweetens blend |
| Celery Stalks 🧅 | 4 whole | Thinly sliced for crowns |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Cornstarch 🌾 | 1 tbsp | For velvety texture |
| Lemon Juice 🍋 | 1 tbsp | Brightens the blend |
The mayonnaise is your base, so opt for a high-quality brand—the kind that won’t turn grainy. Hellmann’s or Duke’s work well, but I’ve found store brands like Great Value or Kroger’s hold up just as nicely. The rice vinegar needs to be unfiltered for that authentic, slightly cloudy texture—Trader Joe’s or Lee Kum Kee are my go-tos. Don’t skip the toasted sesame oil; it’s what gives the dressing that signature aroma. Toast your sesame seeds lightly in a dry pan for 1-2 minutes—watch them closely so they don’t burn. The celery should be thinly sliced and dried well; pat them with a paper towel to remove excess moisture for maximum crunch.
No sesame oil? Toasted peanut oil works in a pinch, though it’ll have a subtly different flavor. Short on rice vinegar? Apple cider vinegar at half the amount gets you close, but it’ll be fruitier. Want to skip the cornstarch? Blend the mayo with a splash of water first to lighten it up. The garlic can be roasted for a sweeter, mellow flavor—just roast whole cloves at 375°F for 10 minutes before mincing. If you’re avoiding sugar, monk fruit sweetener works at a 1:1 ratio, but it’ll taste more intense. The celery crowns are non-negotiable for texture, but if you’re in a rush, crispy fried shallots add a similar crunch.
This dressing keeps beautifully in the fridge for 10 days, though it’ll disappear much sooner once you taste it. Store in an airtight container with a layer of sesame oil on top to prevent separation. The celery crowns stay crisp for 3-4 days if stored separately in a dry container. For best results, make this fresh—the flavors meld beautifully over 24 hours, but it’s at its peak right after mixing. Freeze portions in ice cube trays for 3 months—just thaw overnight in the fridge before using. I always double the batch because it’s impossible to resist once it’s on the table.
Why You'll Love This Recipe
- No-Fuss Crunch: I love that this dressing is one of those "set it and forget it" kinds of recipes. You toss those celery crowns on a sheet pan, bake them while you prep the rest, and boom—crispy texture without the hassle of frying. The sesame seeds and oil just get lightly toasted along the way, so you’re not stuck with extra steps.
- Tangy, Sweet, Addictive: The balance here is chef’s kiss—that rice vinegar and soy sauce give it a sharp, savory kick, while the granulated sugar and lemon juice keep it from being too heavy. And the garlic? It’s warm and aromatic without overpowering, like a little umami hug for your taste buds. Honestly, the first bite always makes me pause mid-bite to savor it.
- Weeknight Sidekick: This isn’t just for chicken salad. Drizzle it over grilled shrimp, mix it into wraps, or even use it as a marinade for tofu. My kids love it on their sandwiches, and it’s the perfect way to turn a simple salad into something special without spending an hour in the kitchen. (Yes, even on a Tuesday night.)
- Fridge Goldmine: You’ll make this once and immediately regret not doubling the batch. It keeps for 10 days, but trust me—it’ll vanish in three. The celery crowns stay crisp if you store them separately, so you can add them fresh whenever you’re ready to use it. For the price of a few pantry staples, you’re getting a restaurant-worthy dressing that’ll make your meals feel like a treat.
Step-by-step instructions for oriental chicken salad dressing
This creamy sesame dressing delivers the exact balance of crunch and flavor you crave.
Prepare the Celery Crowns for Crispy Crunch
Slice the 4 celery stalks into ¼-inch thick rounds, cutting each stalk into 8-10 pieces. This creates those signature crispy celery crowns that give the dressing its signature texture. Arrange the slices on a baking sheet lined with parchment paper, spacing them ½-inch apart to prevent sticking.
Lightly toss the celery rounds with 1 tablespoon sesame seeds and 1 tablespoon sesame oil—this ensures they develop maximum crunch while absorbing the nutty sesame flavor. Bake at 350°F for 10-12 minutes until the edges are golden brown and the celery feels crisp when pressed. Let them cool completely before crushing—this prevents soggy crowns in the final dressing.
Build the Creamy Sesame Base
In a medium bowl, whisk together the 1½ cups mayonnaise, ½ cup rice vinegar, and 0.3 cup soy sauce until fully combined. This forms the creamy foundation of the dressing. The rice vinegar adds a bright tang that balances the richness of the mayonnaise, while the soy sauce deepens the umami flavor profile.
Add the 2 tablespoons granulated sugar and 1 tablespoon lemon juice, whisking until the sugar dissolves completely. The sugar lightly sweetens the blend, while the lemon juice brightens the overall flavor. Taste the mixture at this stage—it should be tangy, slightly sweet, and well-balanced. If you prefer a stronger flavor, you can add an extra ½ tablespoon soy sauce, but proceed with caution to avoid overpowering the creamy texture.
Thicken and Infuse with Aroma
In a small saucepan, combine 2 tablespoons sesame oil and the 2 minced garlic cloves over low heat. Warm the mixture for 1-2 minutes until the garlic becomes fragrant but doesn’t brown—this prevents bitterness. Remove from heat and let it cool for 2 minutes to allow the garlic’s aroma to fully develop.
In a separate bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a smooth slurry. Slowly pour this slurry into the warm sesame oil mixture while stirring constantly. Return the pan to low heat and cook for 1-2 minutes until the mixture thickens slightly and becomes glossy. This step ensures the dressing has a velvety texture without being overly thick.
Combine and Add Crunch
Pour the thickened sesame oil mixture into the creamy base while whisking continuously. This incorporates the garlic and sesame flavors evenly throughout the dressing. The mixture should now be smooth, glossy, and slightly thickened—if it’s too thin, let it sit at room temperature for 5-10 minutes to thicken naturally.
Crush the cooled celery crowns into small, uneven pieces using your hands or a rolling pin. Fold these into the dressing along with the remaining 1 tablespoon sesame seeds. The celery adds a satisfying crunch, while the sesame seeds provide an extra layer of texture. Taste and adjust seasoning if needed—you can add a pinch more soy sauce for saltiness or lemon juice for brightness.
Chill and Serve for Perfect Texture
Transfer the dressing to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the textures to fully develop. The celery crowns will soften slightly but retain their crisp edge, while the dressing achieves a creamy, swirled consistency that’s perfect for tossing with salad greens.
When ready to serve, give the dressing a final stir to redistribute the celery and sesame seeds. The result should be a creamy, tangy, slightly sweet dressing with crispy celery crowns that add a delightful crunch in every bite. Serve immediately over your favorite greens or chicken salad for that classic Applebee’s experience at home.
Pro Tips For Making Copycat Recipe For Applebee'S Oriental Chicken Salad Dressing
- Toast Seeds First: Lightly toast the 2 tbsp sesame seeds in a dry pan for 30 seconds before baking the celery—this deepens their nutty flavor and prevents them from turning bitter in the dressing. I used to skip this, and the crunch was there, but the taste was flat until I tried it.
- Whisk the Cornstarch Cold: Mix the 1 tbsp cornstarch with 2 tbsp cold water before adding it to the sesame oil—this keeps the slurry smooth and prevents clumping. I learned this the hard way when I rushed and ended up with a grainy, lumpy mess that ruined the velvety texture.
- Press Test Celery: After baking the celery crowns at 350°F for 10-12 minutes, press one slice with your finger—it should hold its shape but still feel firm, not mushy. If it’s too soft, return it to the oven for another 2 minutes. Overcooking turns them to mush when crushed.
- Chill Before Crushing: Let the baked celery crowns cool completely before crushing—warm celery releases moisture and turns the dressing soggy. I know, it’s tempting to fold them in right away, but trust the process. Your future self will thank you.
Wine and beer pairings for this copycat recipe for applebee's oriental chicken salad dressing
Wine Pairings
This dressing’s tangy, slightly sweet, and umami-rich profile pairs beautifully with dry Riesling from Germany or Alsace. The wine’s bright acidity and subtle stone fruit notes cut through the dressing’s richness while complementing its sesame aroma.
I reach for a 2022 Dr. Loosen Blue Slate—it’s crisp, aromatic, and leaves your palate refreshed after each bite. 🍷
Craft Beer Options
A hazy IPA with tropical fruit and citrus undertones works surprisingly well with this dressing. Try a Juicy IPA from Ballast Point—its juicy mango and pineapple notes balance the dressing’s savory crunch.
For something lighter, a sour ale like Guelaguetza Sour Ale adds a funky contrast that enhances the sesame flavors. 🍺
Asian-Inspired Pairings
If you prefer beer, a Japanese-style sake like Gekkeikan Junmai Daiginjo offers a clean, elegant pairing that highlights the dressing’s delicate balance. For a cocktail twist, a Lychee Martini (made with gin, lychee liqueur, and lime) mirrors the dressing’s floral and fruity notes while keeping the palate fresh. ✨
Non-Alcoholic Alternatives
For a refreshing non-alcoholic option, a sparkling ginger beer like Feuerzinger adds a zesty kick that contrasts the dressing’s creaminess. Alternatively, a hibiscus iced tea with a touch of lime brightens the flavors without overpowering them. These pairings keep the experience light and invigorating. 💧
Nutrition facts
Frequently asked questions
Why does this dressing need to chill before serving?
Chilling for at least 1 hour lets the flavors meld together and the textures fully develop. The celery crowns soften slightly but keep their crisp edge, while the dressing achieves that perfect creamy-swirled consistency. Skipping this step can leave the dressing tasting flat or the celery too soft.
Can I make this dressing without cornstarch?
Yes, but you’ll need to adjust the texture. Instead of cornstarch, blend the 1½ cups mayonnaise with 1 tablespoon cold water first to lighten it up. This helps mimic the velvety thickness, though the result may be slightly less glossy. Taste as you go for seasoning balance!
How do I store the celery crowns separately?
After crushing them into the dressing, transfer the remaining celery crowns to a dry container with a paper towel to absorb any moisture. Store them in the fridge for 3-4 days—this keeps them crisp and ready to toss into fresh batches of dressing whenever needed.
What if my dressing turns out too thin?
Let it sit at room temperature for 5-10 minutes to thicken naturally. If it’s still too runny, whisk in ½ teaspoon cornstarch slurry (mixed with water) until it reaches the desired consistency. Over-thickening can happen if you add too much cornstarch, so go slow!
Can I freeze this dressing?
Yes! Freeze portions in ice cube trays for up to 3 months. Thaw overnight in the fridge before using. The celery crowns may soften slightly after freezing, but the creamy base remains delicious. Stir in a few extra sesame seeds after thawing to restore texture.