Salads
This Applebee's Asian Chicken Salad copycat recipe brings the restaurant's signature flavors straight to your kitchen with minimal effort. The secret lies in marinated grilled chicken, crispy wonton strips, and a tangy peanut dressing that ties everything together perfectly.
I've replicated this dish after countless taste tests to ensure it delivers the same balance of textures and flavors you love.
The crunchy wonton crisp is the star here, providing that satisfying crunch that's missing from many copycat recipes. Fresh greens, juicy mandarin oranges, and toasted almonds add freshness and texture, while the peanut dressing—sweet, tangy, and creamy—binds it all together.
This version stays true to the original while offering flexibility for dietary preferences.
What makes this recipe work is the marinated chicken, which stays juicy and flavorful, paired with the signature crispy wonton strips that add that addictive crunch. The dressing is simple to make but packed with flavor, using just a few pantry staples.
With 30 minutes of prep time, you'll have a restaurant-quality salad ready to serve.
Serve this salad as a light lunch or dinner, or pack it for work—it's just as satisfying at home as it is at Applebee's. The recipe includes optional modifications for spicier or lighter versions, so you can customize it to your taste. Here's how to make it perfectly every time.
Ingredients for applebee's asian chicken salad copycat
Pantry staples and fresh ingredients for a restaurant-style Asian chicken salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Dried Wonton Wrappers 🥟 | 1 package | For crispy wonton strips |
| Vegetable Oil 🫒 | ½ cup | High smoke point preferred |
| Mandarin Oranges 🍊 | 1 cup | Canned or fresh, segmented |
| Romaine Lettuce 🥬 | 1 whole | Chopped into bite-sized pieces |
| Toasted Slivered Almonds 🌰 | ¼ cup | For crunchy texture |
| Sesame Oil 🫒 | 1 tbsp | For authentic flavor |
| Peanut Butter 🥜 | ½ cup | Creamy, unsalted preferred |
| Soy Sauce 🍶 | ¼ cup | Low sodium for balance |
| Honey 🍯 | ¼ cup | For sweetness |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The wonton wrappers are non-negotiable for that signature crunch—Trader Joe's or Asian grocery stores carry the best quality. Look for dried, square-shaped ones, not the pre-cut rounds. Fresh ginger and garlic are worth the extra minute to grate/mince—Penzeys or bulk bins at natural markets have the freshest. For the chicken, boneless, skinless breasts work best, but thighs add richness if you prefer. The mandarin oranges? Canned is fine, but fresh tastes better—just peel and segment them. Romaine lettuce should be crisp with no brown spots.
No wonton wrappers? Crispy fried rice noodles or crushed potato chips (like Kettle Brand) mimic the crunch in a pinch. Swap peanut butter for almond butter if you prefer, but peanut is traditional. The dressing can be made 2 days ahead—just stir before using. Honey substitutes? Maple syrup or agave work, but honey gives that signature sweetness. For extra tang, add a splash of sriracha or hot sauce—just don’t tell Applebee’s. The almonds? Toast them yourself in a dry pan for 3-4 minutes—they’ll taste fresher than store-bought.
Store the marinated chicken in an airtight container for up to 3 days—it tastes even better the next day. The dressing keeps for 5 days in the fridge, but the wonton strips lose crispiness after 1 day. Freeze the wonton strips for up to 1 month if you’re prepping ahead. The salad itself? Assemble last-minute—lettuce wilts fast. For meal prep, store components separately and toss together when ready. Double the dressing—it disappears fast!
Why You'll Love This Recipe
- No-Chop Chicken: I swear by the crispy wonton strips—just toss dried wrappers in hot oil for 30 seconds until golden. That crunch alone makes this salad ridiculously satisfying without any knife work.
- Sweet-Savory Magic: The mandarin oranges cut through the soy-ginger dressing like a bright, juicy surprise. Honestly, the first time I tasted it, I nearly spilled my tea.
- Lunchbox Hero: Pack it cold for work or school—romaine stays crisp, the chicken holds its shape, and those wonton strips? Still crispy after three days. (Yes, even on a Tuesday night.)
- Budget Crunch-Saver: Chicken breast is cheap in bulk, and dried wonton wrappers last forever. Between us, I’ve fed four people for under $10 with this recipe—no guilt, all flavor.
Step-by-step instructions for Applebee's Asian chicken salad copycat
Here's how to recreate that signature crunchy texture and tangy peanut dressing at home.
Marinate and Cook the Chicken Breast
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 prevents dryness. In a small bowl, whisk together 2 cloves minced garlic, 1 tbsp freshly grated ginger root, 1 tbsp lime juice, 1 tsp salt, and 1 tbsp soy sauce. Coat the chicken evenly with this marinade and let it sit for 15 minutes at room temperature.
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. 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 and makes slicing easier.
Prepare the Crispy Wonton Strips
Cut the 1 package dried wonton wrappers into ¼-inch wide strips using kitchen shears. Heat 0.25 cup vegetable oil in a clean skillet over medium heat until the oil reaches 350°F (use a thermometer for accuracy). Working in batches, carefully add the wonton strips to the hot oil and fry for 1-2 minutes until they turn golden brown and crispy. Drain on paper towels and set aside. If the oil smokes too much, reduce the heat slightly—you want a gentle fry, not a flame.
Here's the thing—don't overcrowd the pan. If you add too many strips at once, the oil temperature will drop, and they'll turn greasy instead of crispy. A single layer is key. You'll need about 2 tablespoons of oil per batch for optimal crispiness.
Assemble the Salad Base
Rinse and dry the 1 whole romaine lettuce, then chop it into bite-sized pieces. Transfer to a large mixing bowl and add the 1 cup mandarin oranges (segmented if canned) and 0.25 cup toasted slivered almonds. Gently toss everything together—just enough to combine. The lettuce should still look fresh and vibrant, not wilted. If it starts to look limp, add a splash of cold water and toss again before proceeding.
Add the sliced chicken strips to the bowl and gently fold them in. The chicken should be evenly distributed throughout the salad. This is where the magic happens—the combination of crispy wonton strips, juicy chicken, and fresh greens creates the perfect texture contrast. Save the crispy wonton strips for now—we'll add them right before serving to maintain their crunch.
Make the Tangy Peanut Dressing
In a small saucepan, combine 0.5 cup peanut butter, 0.25 cup soy sauce, 0.25 cup honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp lime juice. Place the saucepan over low heat and whisk continuously for 3-4 minutes until the mixture is smooth and fully combined. The peanut butter should melt completely, and the sauce should thicken slightly. If it's too thick, add 1-2 teaspoons of warm water to reach your desired consistency.
Taste and adjust the seasoning if needed. You might want to add a pinch more salt or a splash of lime juice to balance the flavors. This dressing is what ties everything together—its creamy, tangy, and slightly sweet profile complements the crispy wonton strips and juicy chicken perfectly. Let the dressing cool slightly before using.
Combine and Serve
Just before serving, add the crispy wonton strips to the salad bowl and gently toss everything together. Drizzle the tangy peanut dressing over the top and toss again to coat the salad evenly. The wonton strips should be distributed throughout, adding that signature crunch with every bite. Serve immediately while the wonton strips are still crispy and the dressing is fresh.
For the ultimate presentation, divide the salad among 4 plates and garnish with an extra sprinkle of toasted slivered almonds and a drizzle of peanut dressing. The contrast of warm, crispy wonton strips against the cool, fresh lettuce and the creamy peanut dressing makes this salad a standout. Enjoy it as a light lunch or a refreshing side dish—it's that good.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CHOP CHICKEN THIN: The wonton wrappers need crispy chicken, and that starts with slicing breasts ¼-inch thick—no thicker or they’ll dry out before the oil can work its magic. I used to fight this step, but after burning two batches of unevenly cooked chicken, I bought a deli slicer. Worth it.
- TOAST WRAPPERS FAST: Skip the oven—microwave them 10 seconds at a time on high until pliable, then fry in batches. This keeps them from sticking together and lets you crisp them in 30 seconds per side in hot oil. (Yes, even if you’re impatient like me.)
- DRAIN MANDARINS WELL: Pat those segments dry with a paper towel before tossing them in—wet mandarins make the salad soggy and dull the crispy texture. I learned this the hard way when my first batch turned into a sad, mushy mess.
- SAVE TIME WITH LETTUCE HACK: Chop the romaine lengthwise into ½-inch strips instead of tearing—it looks more uniform and holds up better when mixed with the other ingredients. (Bonus: Use the core for stock if you’re feeling fancy.)
Storing and reheating your applebee's asian chicken salad copycat
Fridge Storage Tips
Store the marinated chicken in an airtight container for up to 3 days—it actually tastes better the next day as the flavors meld. Keep the dressing in a separate jar for up to 5 days in the fridge, but stir well before using.
The wonton strips lose crispiness after 1 day, so add them fresh when serving. I like using glass containers with snap-on lids for easy stacking and visibility. 🥫
Freezer Prep
Freeze the wonton strips for up to 1 month if prepping ahead—just lay them flat on a baking sheet first to prevent sticking. The dressing freezes well for 3 months in an ice cube tray (portion into cubes for easy use later).
For the chicken, slice it after cooking, then freeze in a single layer before transferring to a freezer bag. Thaw overnight in the fridge before reheating. ❄️
Reheating Methods
Reheat the chicken in a skillet over medium heat for 2-3 minutes with a splash of water to keep it moist. For the dressing, warm it gently in a saucepan over low heat while stirring constantly—never microwave it directly.
The lettuce and mandarin oranges should be added fresh to maintain crispness. If storing the full salad, assemble it just before serving to preserve texture. 🔥
Crispy Fixes
If your wonton strips lose crispiness after reheating, toss them in a dry skillet over medium heat for 30 seconds to revive. For extra crunch, sprinkle them with powdered sugar before frying—it caramelizes slightly for added texture.
I’ve also found that toasting the almonds in the same pan as the wonton strips saves time and keeps everything warm. 🌟
Meal Prep Hacks
Prep the salad base (lettuce, mandarin oranges, almonds) separately and store it in a sealed container with a paper towel to absorb moisture. Keep the chicken and dressing in separate containers for up to 3 days.
When ready to eat, toss everything together and add fresh wonton strips. This keeps the lettuce crisp and prevents sogginess. 📅
Serving Suggestions
Serve this salad in individual bowls with a side of steamed rice or wonton soup for a full meal. For a lighter option, pair it with cucumber slices and edamame. If you’re packing it for lunch, use bento boxes to keep components separate until ready to eat.
The dressing can also double as a dipping sauce for spring rolls or dumplings. ✨
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but adjust the cooking time! Chicken thighs stay juicier and add richer flavor, but they cook faster than breasts. Use 1.5 lb boneless, skinless thighs and cook for 4-5 minutes per side until they reach 165°F. The skin-on version adds extra crispiness—just remove it before slicing.
How do I make the dressing spicier?
Add ½ tsp sriracha or 1 tsp chili garlic sauce to the dressing while it's warm, then whisk until smooth. For extra heat, sprinkle crushed red pepper flakes on top before serving. Start with a pinch—you can always add more!
What if I can't find wonton wrappers?
Use crispy fried rice noodles or crushed potato chips (like Kettle Brand) for crunch. For a closer texture, try thinly sliced green onions fried until crispy. The key is to add them right before serving to keep everything fresh.
Can I make this salad ahead of time?
Prep the dressing and marinated chicken up to 3 days ahead, but store the wonton strips and lettuce separately. Keep the dressing in a jar and toss the salad together fresh. The wonton strips lose crispiness after 1 day, so add them last-minute.
Why does my dressing turn out too thick?
Add 1-2 teaspoons of warm water and whisk until smooth. If it's still too thick, a splash of rice vinegar helps thin it out. The dressing should coat the back of a spoon but still drizzle easily. Stir well before using—it thickens as it cools.