Salads
Applebee's Asian Chicken Salad copycat recipe delivers the same restaurant-quality flavors you crave at home. The secret lies in perfectly balanced ingredients—tender grilled chicken, crisp wonton strips, and a creamy Asian-inspired dressing that's sweet, tangy, and just slightly spicy.
I've recreated this salad after years of perfecting the texture and flavor balance, ensuring every bite tastes like it came straight from the restaurant.
What makes this copycat recipe work is the combination of fresh mixed greens, crunchy vegetables, and that signature creamy dressing. The chicken stays juicy while the wonton strips maintain their satisfying crunch, and the dressing ties everything together with its perfect blend of soy, sesame, and a touch of honey.
This isn't just another chicken salad—it's a restaurant-quality dish that's surprisingly easy to make at home.
The result is a salad that's vibrant, flavorful, and packed with textures—creamy dressing, crisp vegetables, tender chicken, and crunchy wonton strips. Each component plays its part, creating a harmonious balance that's both satisfying and refreshing. This recipe serves 4 and can be scaled up for larger gatherings.
Whether you're craving a light lunch or a satisfying dinner, this Asian Chicken Salad delivers the same flavors you love from Applebee's. The best part? You can customize it with your favorite add-ins while keeping that signature restaurant taste. Let's get started!
Ingredients for applebee's asian chicken salad copycat
Here’s what you’ll need to recreate Applebee’s signature Asian Chicken Salad at home—crispy, creamy, and packed with restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🍜 | 12 pieces | Square, for crispy strips |
| Mixed Greens 🥬 | 6 cups | Butter lettuce or spring mix |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Carrots 🥕 | 2 medium | Shredded with peeler |
| Green Onions 🧅 | 3 whole | Thinly sliced, white parts trimmed |
| Sesame Seeds 🌿 | 1 tbsp | Toasted for garnish |
| Asian Sesame Dressing 🫒 | ½ cup | Store-bought or homemade |
| Sweet Chili Sauce 🍯 | 2 tbsp | Store-bought or homemade |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Honey 🍯 | 1 tbsp | Pure, for sweetness |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Ginger 🌿 | 1 tsp | Freshly grated |
The wonton wrappers are the secret to that signature crunch. Trader Joe’s has the best pre-cut strips, but any square wonton wrappers work—just cut them into thin rectangles. For the chicken, boneless, skinless breasts are ideal, but thighs work too if you prefer more flavor. Pound them to even thickness so they cook uniformly. The mixed greens should be fresh—spring mix or butter lettuce holds up best under the dressing. If you can’t find wonton wrappers, rice paper wrappers are a decent substitute, though they’ll be slightly chewier.
No sesame oil? Toasted sesame seeds plus a bit of neutral oil gets you close. The dressing is where the magic happens—Asian sesame dressing from the store is perfect, but if you’re making it from scratch, balance the sweetness of the honey with the tang of rice vinegar. For extra crunch, toast the sesame seeds in a dry pan for 30 seconds. The carrots can be baby carrots if that’s what’s on hand, but julienne-cut for that restaurant look. If you’re short on time, frozen shredded carrots work fine—just thaw and drain them well. The green onions add freshness, so don’t skip them unless you’re really pressed for time.
This salad keeps well for 2 days in the fridge, but the wonton strips lose their crunch after a day. Store the dressing separately and toss it in just before serving. The chicken can be grilled ahead and chilled—it reheats beautifully. For extra flavor, marinate the chicken in soy sauce, honey, garlic, and ginger for at least 30 minutes before cooking. If you’re prepping for a crowd, double the wonton strips and dressing—they’re the components people go back for.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the veggies—red bell pepper and carrots—just need a quick shred or thin slice. No dicing, no fussing, and honestly, the won ton wrappers add that perfect crunch without extra work.
- Secret Sauce Magic: That crispy chicken wrapped in won ton strips? It’s the star. The sesame-ginger dressing ties everything together like it’s been simmering all day, but it’s just a quick whisk. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This salad keeps like a dream—pack it for work or school, and it’s still fresh by noon. My kids actually eat their greens when it’s wrapped up like this, and I’ll take that win any day.
- Budget Win: Chicken breast and mixed greens stretch further than you’d think, especially with the won ton wrappers adding bulk. I make two servings for the price of one restaurant meal, and the leftovers? Just as good cold the next day.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that signature crunchy wonton crust and perfect sweet-chili balance at home.
🍳 Step 1: 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 prevents dryness. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp freshly grated ginger. Pour this marinade over the chicken, coat evenly, and let it sit for 15-20 minutes at room temperature.
Heat a large skillet over medium-high heat and add 1 tbsp sesame oil. Once shimmering, add the 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, let rest for 5 minutes, then slice into ¼-inch thick strips. Here's the thing—don't skip the resting time. It keeps the chicken juicy and makes slicing much easier.
👨🍳 Step 2: Prepare the Crunchy Wonton Crust
Cut each of the 12 wonton wrappers diagonally into 4 triangles, giving you 48 crispy pieces total. Arrange them in a single layer on a parchment-lined baking sheet, leaving ½-inch gaps between each piece. Brush each triangle lightly with sesame oil—just enough to coat without pooling—and sprinkle with a pinch of salt. Bake at 375°F for 8-10 minutes until they turn golden brown and crisp up.
Here's where it gets fun—they'll crisp even more as they cool. Let them cool completely on the baking sheet before transferring to a large bowl. This prevents them from turning soggy when mixed with the dressing later. I like to keep a few extra pieces aside for garnish if needed.
🥘 Step 3: Assemble the Salad Base
In a large mixing bowl, combine 6 cups mixed greens, 1 whole thinly sliced red bell pepper, 2 medium shredded carrots, and 3 whole thinly sliced green onions. Toss gently just until everything is evenly distributed—you want to keep those greens crisp, not wilted. In a small bowl, whisk together 0.5 cup Asian sesame dressing and 2 tbsp sweet chili sauce until well combined. This dressing is the heart of the flavor, so don't skimp on the mixing.
Add the sliced chicken strips to the greens and toss gently to coat with the dressing. The chicken should be evenly distributed, with just a few pieces peeking through the greens for visual appeal. Here's the trick—don't over-toss. You want the dressing to cling to the chicken and greens, not pool at the bottom of the bowl.
🍽️ Step 4: Combine and Serve
Add the crispy wonton pieces to the salad and toss everything together just until the wontons are evenly distributed. The contrast between the warm, crunchy wontons and the cool, fresh greens is what makes this salad so special. Taste and adjust seasoning if needed—you might want to add a splash more dressing or a pinch of salt to balance the flavors.
Divide the salad among 4 plates, garnishing each with a sprinkle of 1 tbsp toasted sesame seeds. Serve immediately while the wontons are still crisp. The secret to this copycat recipe is balancing the sweet, tangy, and umami flavors—each bite should deliver that perfect combination of textures and tastes that makes Applebee's version so addictive.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- USE A THIN CHICKEN CUT: The copycat recipe relies on that signature crisp-tender texture, and thick chicken breasts will leave you with a dry, rubbery mess. Ask your butcher for a ¼-inch thick cut, or slice a whole breast into three even pieces—this makes all the difference when pan-searing.
- SALT THE CHICKEN BEFORE SEARING: I learned this the hard way—salting after cooking means the seasoning stays on the surface while the inside stays bland. Wet the chicken with water, sprinkle generously with salt, and let it sit for 10 minutes before hitting the pan. The salt will penetrate, and the crust will actually stick.
- DON’T OVERFILL THE WRAPPERS: Stuffing wonton wrappers too tightly turns them into a chewy, sad pile instead of the crisp, layered texture you want. Pack the filling loosely—think "fluffy" not "stuffed"—and fold the corners neatly. A little air between layers keeps them from turning into a dense, flavorless blob.
- SHRED HOT CHICKEN: Cold chicken shreds like wet cardboard. Finish searing the chicken, then let it rest for 2 minutes before shredding—it’ll hold together better and absorb the dressing like a sponge. If it’s still warm, the strands will be clean and tender, not stringy. (Yes, even if you’re impatient like me.)
Storing and reheating your applebee's asian chicken salad copycat
Refrigerator Storage
Store your copycat Asian Chicken Salad in an airtight container with a lid for up to 2 days in the fridge. Keep the wonton strips and dressing separate until ready to serve—this preserves their crispness and prevents sogginess.
I use a glass Pyrex container because it keeps the salad fresh longer and makes reheating easier. 🥬
The chicken stays juicy when stored properly, but the wontons lose their crunch after 12 hours. If you're prepping ahead, cook the wontons fresh the day you serve or store them separately in a paper bag (not plastic) to maintain crispiness for up to 3 days.
The greens will wilt fastest, so assemble the salad just before serving.
Freezer-Friendly Components
While the full salad doesn't freeze well, you can freeze individual components for up to 3 months. The chicken freezes beautifully—slice it, portion into 1-cup servings, and store in freezer bags with parchment paper between layers.
The dressing also freezes well in ice cube trays for easy portioning later. 🧊
For the wontons, freeze them uncooked on a baking sheet until solid, then transfer to a ziplock bag. When ready to use, bake straight from frozen at 375°F for 10-12 minutes, adding 1-2 extra minutes.
The greens and veggies don't freeze well, so prep those fresh the day you serve.
Reheating Chicken Perfectly
To reheat chicken, place strips in a microwave-safe bowl with 1 tbsp water or chicken broth. Cover with a damp paper towel and heat on 50% power for 1-2 minutes, stirring halfway.
For stovetop reheating, use a nonstick skillet over medium-low heat with 1 tsp sesame oil for 2-3 minutes until warmed through. Never exceed 165°F internal temperature to avoid drying it out. 🔥
If the chicken seems dry after reheating, brush it lightly with 1 tsp honey and ½ tsp soy sauce while warm—this restores moisture and adds back that restaurant-quality sheen. I swear by this trick for keeping the chicken tender after storage.
Reviving Wonton Crispiness
To restore crispiness to stored wontons, toss them in a hot skillet with ½ tsp sesame oil over medium-high heat for 30-45 seconds until golden. Alternatively, spread them on a baking sheet and broil for 1-2 minutes—watch closely to avoid burning.
The key is high heat for short time to revive that satisfying crunch. 🌟
For extra crunch without reheating, serve the wontons straight from the fridge alongside the salad. Their texture will be slightly softer but still adds the signature crunch Applebee's version is known for. This works especially well if you're short on time.
Dressing Refresh Tips
If the dressing separates after refrigeration, whisk it vigorously or blend briefly with an immersion blender to re-emulsify. For extra tang, add ½ tsp rice vinegar or a pinch of salt.
If the dressing tastes too thick, thin it with 1 tsp water or chicken broth. The goal is to restore that creamy, clingy texture that coats every bite. 💫
For a quick flavor boost, stir in ½ tsp toasted sesame seeds or a dash of chili flakes before serving. This mimics the restaurant's finishing touches and adds depth to the dressing. I always keep a small jar of extra dressing in the fridge for easy adjustments.
Nutrition facts
Frequently asked questions
Can I make this salad without wonton wrappers?
If you can't find wonton wrappers, try using rice paper wrappers cut into strips or even thinly sliced baguette croutons toasted with sesame oil. For extra crunch, add crushed pork rinds or toasted sesame seeds. The key is maintaining that satisfying texture contrast—just adjust the quantity to match the wonton amount.
How can I make the dressing extra creamy?
For a richer dressing, stir in 1 tbsp Greek yogurt or mayo to the Asian sesame dressing. If you're making it from scratch, blend in 1 tsp cornstarch with the honey before adding liquids to create a thicker, more velvety texture. The dressing should coat a spoon but still pour easily.
Is this salad gluten-free?
Not as written, because traditional wonton wrappers contain wheat. For a gluten-free version, use gluten-free wonton wrappers (like Tamari brand) or substitute with gluten-free rice paper strips. Also check your Asian sesame dressing and sweet chili sauce labels for hidden gluten—opt for tamari instead of soy sauce if needed.
Can I use rotisserie chicken instead?
Yes! Rotisserie chicken works perfectly—just remove the skin and shred or slice it to ¼-inch strips. For best flavor, toss the chicken pieces with 1 tbsp soy sauce and 1 tsp honey before adding to the salad. The pre-cooked chicken saves time while still delivering that tender texture you crave.
Why does my wonton crust get soggy?
Soggy wontons happen when moisture from the greens or dressing seeps in. To prevent this, bake the wontons until deep golden brown and let them cool completely before adding to the salad. Store them separately in a paper bag (not plastic) until serving. For extra protection, toss the wontons with the dressing just before serving.