Salads
Applebee's Mandarin Chicken Salad delivers that perfect balance of sweet, tangy, and crunchy textures in every bite. This restaurant classic combines tender chicken, fresh mandarin oranges, and crisp celery, all tossed in a creamy dressing that's impossible to resist.
The secret lies in the right mix of flavors and textures—juicy chicken, bright citrus, and satisfying crunch from the celery and croutons.
What makes this salad so special is the harmony of flavors: the sweetness of the mandarin oranges, the tang of the dressing, and the savory bite of the chicken. I’ve recreated the restaurant’s signature taste at home, ensuring every element comes together just right.
The dressing is creamy yet light, with a hint of sweetness that complements the citrus perfectly.
The result is a vibrant, refreshing salad that’s as satisfying as it is delicious. Each forkful delivers a mix of textures—tender chicken, juicy mandarin segments, crisp celery, and crunchy croutons—all held together by that signature creamy dressing. It’s the kind of salad that feels like a celebration on a plate.
Perfect for lunch, dinner, or even as a light meal, this Mandarin Chicken Salad is a crowd-pleaser. Whether you're recreating a favorite restaurant dish or simply craving something fresh and flavorful, this recipe delivers every time. Let’s get started!
Ingredients for applebee's mandarin chicken salad
Fresh citrus, tender chicken, and crisp textures make this salad a crowd favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Fresh Mandarin Orange Segments 🍊 | 2 cups | From 2-3 large mandarin oranges |
| Crisp Celery Sticks 🧅 | 3 cups | Thinly sliced, about 1/8-inch |
| Croutons 🍞 | 1 ½ cups | Store-bought or homemade |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Dry Sherry Wine 🍷 | ¼ cup | Substitute with apple cider vinegar |
| Granulated Sugar 🍬 | 1 tbsp | Adjust to taste |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Reduced-Fat Mayonnaise 🥫 | ¼ cup | For lighter dressing option |
| Dried Parsley 🌿 | 1 tbsp | Chopped for garnish |
The chicken is the star—pound it thin for even cooking and juicy results. Grab boneless, skinless breasts from the meat counter; they’re usually pre-cut for convenience. For extra tenderness, marinate the chicken in a mix of lemon juice, minced garlic, and a pinch of salt for 15 minutes before cooking. Fresh mandarin oranges are a must—they’re sweeter and brighter than canned segments (though canned works in a pinch). If you’re using canned mandarin oranges, drain and rinse them well to cut down on excess syrup.
No sherry wine? Apple cider vinegar does the trick—just use the same amount. For a lighter dressing, swap in reduced-fat mayonnaise for half the regular kind. The celery should be crisp and fresh—avoid rubbery stalks. If you’re short on time, pre-cut celery sticks from the grocery store save steps. The croutons add that satisfying crunch, so don’t skip them! For a homemade batch, toss cubed bread with olive oil and a pinch of garlic powder, then bake until golden.
The dressing keeps for up to 5 days in the fridge, so make extra for sandwiches or wraps. Store the mandarin oranges and celery separately to keep them crisp. If prepping ahead, cook the chicken and store it separately until ready to assemble. The salad tastes even better the next day as the flavors meld together—perfect for meal prep! Garnish with chopped parsley right before serving to keep it looking fresh.
Why You'll Love This Recipe
- No-Cook Magic: The chicken’s already pre-cooked at Applebee’s, so I just slice it thin—no oven, no fuss. Toss in mandarin segments straight from the can (drained, of course) and crisp celery, and you’ve got a salad that comes together faster than takeout.
- Bright & Creamy Balance: That tangy mayo dressing clings to the chicken like a hug, while the mandarin’s sweetness cuts through the richness. Honestly, the contrast is what makes this salad feel like a whole meal—not just a side.
- Lunchbox or Party Plate: Between us, this is my go-to for potlucks or packed lunches. The croutons add crunch, the mandarins stay bright, and it holds up for hours. (Yes, even on a Tuesday night when I forget to meal prep.)
- Budget-Friendly Crunch: Fresh mandarins and celery might seem pricier, but a single bag of each lasts me weeks. Chicken breast is lean, mayo is cheap, and croutons? Store-bought in a pinch. It’s a salad that doesn’t break the bank but tastes like a splurge.
Step-by-step instructions for Applebee's mandarin chicken salad
Here's how to recreate that perfect balance of citrusy chicken, crisp celery, and creamy dressing.
Pound and Cook the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ¼-inch thickness—this ensures even cooking and juicy results. Season both sides generously with ½ teaspoon salt and ¼ teaspoon black pepper. Real talk: Don't skip this step, or you'll end up with dry chicken.
Heat a large skillet over medium-high heat and add ½ cup mayonnaise (the full-fat kind if possible). Place the chicken in the pan and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the edges are golden brown. The mayonnaise will create a protective barrier that keeps the chicken moist while adding flavor. Let the chicken rest for 5 minutes before slicing it into ¼-inch thick strips. You'll want to slice against the grain for maximum tenderness.
Prepare the Citrus Dressing
In a small bowl, whisk together the ½ cup mayonnaise, ¼ cup dry sherry wine, 1 tablespoon granulated sugar, 1 tablespoon lemon juice, and the 2 minced garlic cloves. Here's the thing—this dressing is the soul of the salad. The sherry wine adds depth, while the sugar and lemon brighten everything up. Taste as you go and adjust the sugar or lemon to your preference.
In a separate small bowl, combine the ¼ cup reduced-fat mayonnaise with 1 tablespoon dried parsley. This lighter dressing will be used for tossing the salad at the end. The parsley adds a fresh herbal note that complements the citrus perfectly. Keep both dressings separate until you're ready to assemble the salad.
Assemble the Salad Base
In a large mixing bowl, combine the 2 cups fresh mandarin orange segments and 3 cups crisp celery sticks. The celery should be thinly sliced—about ⅛-inch thick—for that signature crunch. Add the 1.5 cups croutons and gently toss everything together. Here's where it gets fun: the contrast between the sweet oranges, crisp celery, and crunchy croutons is what makes this salad so addictive.
Drizzle ¼ of the citrus dressing over the salad and toss gently to coat. You don't want to overmix or the celery will turn mushy. The dressing should lightly bind the ingredients without making them soggy. Taste the salad at this point—you might want to add a pinch more salt or a splash of lemon juice to balance the flavors.
Combine and Serve
Add the sliced chicken strips to the salad and toss gently to combine. Now's the time to add the remaining ¾ of the citrus dressing and toss again. The chicken should be evenly coated with the dressing, but not swimming in it. If the salad seems dry, add a splash of the reduced-fat mayonnaise-parsley dressing to loosen things up.
Divide the salad among 4 serving plates and drizzle with the remaining reduced-fat mayonnaise-parsley dressing. Garnish with extra dried parsley if you're feeling fancy. Serve immediately while the chicken is still warm and the celery is at its crispiest. This salad tastes even better the next day, but the croutons will lose some of their crunch if you wait too long.
Pro Tips For Making Applebee'S Mandarin Chicken Salad
- Cook Chicken to 165°F: I learned this the hard way—dry chicken breast is the worst. Slice the breasts horizontally into thin cutlets (about ½-inch thick), pound them gently with a meat mallet, then cook in a skillet over medium-high heat for 4-5 minutes per side. Use a meat thermometer to check—165°F is non-negotiable, even if the outside looks perfect. Overcooking turns it rubbery, and no one wants that in a salad.
- Drain Mandarin Segments Twice: Fresh mandarin oranges are juicy, and that extra liquid makes the salad soggy. After peeling and segmenting, rinse them in cold water to remove any stray bits, then drain in a colander for 2 minutes. Repeat the process—yes, it’s annoying, but it keeps the croutons crisp and the texture light. (I know, I know, but trust the process.)
- Toast Croutons Separately: Mixing croutons with the dressing too early is a one-way ticket to mush. Instead, toast them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Toss them with the salad just before serving—this keeps them crunchy longer. (Your future self will thank you.)
- Use a Light Mayo Base: Applebee’s version is creamy but not heavy. Mix ¼ cup mayonnaise with 1 tablespoon sour cream or Greek yogurt to lighten it up—this prevents the salad from feeling greasy. Add a splash of lemon juice (about 1 teaspoon) to brighten the flavors and balance the sweetness of the mandarins. (Sounds weird, but it works.)
Pro cooking tips for great applebee's mandarin chicken salad
Citrus Chicken Secret
The real magic happens when you cook the chicken in ½ cup mayonnaise—this creates a protective barrier that keeps the meat juicy while infusing it with flavor. I like to use Duke’s full-fat mayonnaise because it adds richness without overpowering the citrus notes.
Cook the chicken on medium-high heat for exactly 5-6 minutes per side—any longer and it’ll dry out. Let it rest for 5 minutes before slicing to lock in those juices. 🍊
Dressing Balance
The sherry wine in the dressing adds depth, but if you don’t have any, apple cider vinegar works perfectly as a substitute. I find that 1 tablespoon of sugar and 1 tablespoon of lemon juice strike the right balance between sweet and tangy.
Taste as you go—some people like it sweeter, while others prefer a sharper kick. The key is to adjust while the dressing is still in the bowl, not after it’s mixed with the salad.
Celery Crunch
Fresh, crisp celery is non-negotiable—it’s what gives this salad its signature crunch. Slice it into ⅛-inch thick sticks using a sharp chef’s knife or a mandoline for even slices.
If your celery starts to soften while prepping, store it in the fridge in a sealed container with a damp paper towel until ready to use. Pro tip: Add the croutons right before serving to keep them extra crispy. 🧅
Assembling Like a Pro
Don’t drown the salad in dressing—just enough to lightly coat the ingredients. I like to toss the mandarin oranges, celery, and croutons first, then add ¼ of the citrus dressing to bind them together. After adding the chicken, use the remaining dressing to coat everything gently.
This keeps the textures vibrant and prevents soggy croutons. Serve immediately for the best crunch, but if you must wait, store the components separately and assemble just before eating.
Make-Ahead Magic
Prep the dressing and chop the veggies a day ahead to save time. Store them in airtight containers in the fridge—the dressing will keep for 5 days, and the celery and mandarin oranges stay fresh for 3 days.
Cook the chicken fresh or store it separately for up to 2 days. When ready to serve, simply toss everything together and garnish with parsley. This is a game-changer for busy weeknights! ⏰
Nutrition facts
Frequently asked questions
Can I use canned mandarin oranges instead of fresh?
Yes, but with a small adjustment! Canned mandarin oranges work perfectly, but drain and rinse them well to remove excess syrup. For extra freshness, pat them dry with a paper towel before adding to the salad. The texture will be slightly softer than fresh, but the flavor remains bright and sweet.
How do I keep the celery extra crispy?
Store celery in an airtight container with a damp paper towel to maintain moisture without sogginess. For maximum crunch, add croutons right before serving. If prepping ahead, keep celery and croutons separate until assembly. Chilling the salad for 30 minutes before serving also helps crisp up the texture.
What if I don't have sherry wine for the dressing?
No problem! Use apple cider vinegar as a 1:1 substitute—it adds the same tangy depth. For a sweeter note, add an extra ½ teaspoon of sugar to balance the acidity. The dressing will still taste rich and creamy with this swap.
Can I make this salad ahead of time?
Prep the dressing and chop veggies 1 day ahead and store separately. Cook chicken fresh or refrigerate for up to 2 days. Assemble just before serving to preserve crunch. The flavors actually meld better overnight—perfect for meal prep!
Is the chicken in this salad actually tender?
Yes! The secret is pounding the chicken to ¼-inch thickness and cooking it in mayonnaise for juiciness. Slice against the grain for maximum tenderness. Resting the chicken for 5 minutes after cooking locks in all those flavors—don't skip this step!