Salads
The Applebee's Asian Chicken Salad copycat recipe delivers that signature crunchy peanut dressing that clings perfectly to every leaf of lettuce—just like the restaurant version.
After years of perfecting this dish, I've cracked the code for tender chicken, creamy peanut sauce, and the right mix of toppings that make it irresistible. The key is marinating the chicken properly and assembling everything in the right order so the dressing stays where it belongs.
This copycat recipe requires just 30 minutes of active prep time, making it perfect for weeknight dinners or meal prep. The chicken stays juicy and flavorful, while the peanut dressing—made with creamy peanut butter, soy sauce, and a touch of honey—adds that signature tangy, nutty kick.
Fresh greens, crispy wonton strips, and mandarin oranges round out the dish with texture and brightness.
What you'll end up with is a restaurant-quality salad that's crisp, creamy, and packed with layers of flavor. The dressing clings to every leaf, the chicken stays tender, and the toppings add just the right amount of crunch.
This is the kind of dish that tastes like a night out at Applebee's, but with the convenience of making it at home.
Serve this salad as a light lunch or dinner, and don't forget to save some for leftovers—it keeps well in the fridge for up to 3 days. Let's get started on recreating this classic dish!
Ingredients for applebee's asian chicken salad copycat
Peanut butter, soy sauce, and tender chicken bring Applebee's signature salad to your table.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Iceberg Lettuce 🥬 | 1 head | Romaine works too, chopped |
| Creamy Peanut Butter 🥜 | ½ cup | Natural, unsweetened preferred |
| Canned Mandarin Oranges 🍊 | 1 can | 15 oz can, drained well |
| Crispy Wonton Strips 🍚 | 2 cups | Store-bought or homemade |
| Extra Virgin Olive Oil 🫒 | 2 tbsp | For cooking chicken |
| Low Sodium Soy Sauce 🥢 | 2 tbsp | For marinade and dressing |
| Honey 🍯 | 2 tbsp | For peanut dressing |
| Rice Vinegar 🍶 | 1 tbsp | White or seasoned |
| Sesame Oil 🫒 | 1 tsp | For dressing aroma |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Fresh, grated for marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sesame Seeds 🌾 | 1 tsp | For garnish |
The chicken is the foundation. Buy boneless, skinless breasts—they cook evenly and stay juicy. Look for organic or free-range at stores like Whole Foods or Trader Joe's if you want extra tenderness. Pound them to 1/4-inch thickness so they cook through without drying out. The 15 oz can of mandarin oranges is non-negotiable—drain them well and pat dry to keep the dressing from getting watery. For wonton strips, Trader Joe's has the best pre-made ones, but homemade fried wonton wrappers work too if you're ambitious.
No peanut butter? Almond butter or tahini works in a pinch, though the flavor will differ slightly. Short on sesame oil? Toasted sesame seeds can add aroma without the oil. The low-sodium soy sauce matters—regular soy sauce will overpower the dish. For the dressing, blend everything until smooth, then thin with a splash of water if needed. The garlic and ginger in the marinade can be swapped for 1 tbsp each of garlic powder and ginger powder if fresh isn't available. The lettuce should be crisp—iceberg or romaine both work, but avoid wilted greens.
Marinate the chicken for at least 30 minutes (overnight is ideal) to maximize flavor. Store leftovers in airtight containers for up to 3 days—the dressing keeps well, but the lettuce will wilt, so reserve that for fresh assembly. The wonton strips stay crisp for 2 days if stored in a sealed container. For meal prep, store the chicken, dressing, and toppings separately, then toss everything together just before serving to maintain that signature crunch.
Why You'll Love This Recipe
- I’ll be real: this salad comes together with stuff you already have. No fancy shopping—just chicken, a jar of peanut butter, and those little mandarin oranges from the canned fruit aisle. Honestly, the only thing you might need to grab is wonton strips, and those last me for weeks.
- Pantry Powerhouse: I’ll be real: this salad comes together with stuff you already have. No fancy shopping—just chicken, a jar of peanut butter, and those little mandarin oranges from the canned fruit aisle. Honestly, the only thing you might need to grab is wonton strips, and those last me for weeks.
- Creamy-Crunch Magic: That peanut butter dressing is where it’s at—smooth, nutty, and just sweet enough to balance the tangy chicken. The crispy wonton strips add this perfect contrast, like biting into a little bite of takeout. (Yes, even on a Tuesday night.)
- Lunchbox Legend: Pack it cold for work or school—it keeps well for days, and the mandarins stay bright. My kid brings this to soccer practice, and honestly? The other parents always ask where I got the recipe.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that signature restaurant salad with crispy chicken and peanut dressing that clings perfectly.
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 ¼-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. In a small bowl, whisk together the 2 tbsp low sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, the 3 minced garlic cloves, and 1 tbsp grated ginger root. Pour the marinade over the chicken and let it sit for at least 15 minutes, turning once halfway through.
Heat the 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips. The marinade will create a sticky glaze that keeps the chicken moist and flavorful.
Prepare the Crunchy Peanut Dressing
In a medium bowl, combine the 0.5 cup creamy peanut butter, 1 tbsp rice vinegar, 1 tsp sesame oil, and the 0.5 tsp black pepper. Whisk until smooth, then gradually add 2 tbsp water (or more as needed) until the dressing reaches a pourable consistency. The dressing should coat the back of a spoon but still cling to the salad ingredients. Taste and adjust seasoning with additional soy sauce or honey if needed.
For the garnish, drain the 1 can mandarin oranges well and pat dry with paper towels. Set aside along with the 2 cups crispy wonton strips and 1 tsp sesame seeds. This combination of textures and flavors is what makes this salad stand out from regular chicken salad recipes.
Assemble the Salad
Core the 1 head iceberg lettuce and separate the leaves, washing and drying them thoroughly. Arrange the lettuce leaves on a large platter or individual plates. Spread the sliced chicken evenly over the lettuce, then drizzle the peanut dressing generously over the top. The dressing should coat the chicken and lettuce but not pool at the bottom.
Sprinkle the drained mandarin oranges and crispy wonton strips evenly over the salad. The oranges add a bright citrus contrast to the rich peanut flavors, while the wonton strips provide that satisfying crunch. Finish with the 1 tsp sesame seeds sprinkled lightly over the top for added aroma and visual appeal.
Serve Immediately
Serve the salad immediately while the chicken is still warm and the dressing is at its best consistency. The heat from the chicken will help the peanut dressing cling perfectly to every leaf of lettuce. This salad holds together well for about 30 minutes, so serve it promptly after assembly to maintain that restaurant-quality texture.
For best results, prepare the dressing and mandarin oranges just before serving to prevent sogginess. The combination of warm chicken, creamy peanut dressing, and crisp vegetables creates that signature Applebee's experience in your own kitchen. Each bite delivers the perfect balance of sweet, savory, and crunchy elements that make this salad so popular.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- SEAR CHICKEN FIRST: Throw that chicken breast in a hot pan for 2-3 minutes per side before shredding—it stays juicier and adds depth the dressing can’t match. I used to skip this and ended up with dry, sad chicken every time.
- DRAIN MANDARINS WELL: Those canned mandarins hide syrup like a ninja. Drain them, rinse briefly in cold water, and pat dry with a paper towel—this keeps your salad from turning into a sticky mess. Trust me, your lettuce will thank you.
- TOAST WONTON STRIPS: Toss the wonton strips in a dry skillet over medium heat for 30 seconds—they crisp up instantly and taste way better than straight from the bag. Yes, it’s extra effort, but it’s the thing that matters most.
- CHILL PEANUT DRESSING: Mix up the peanut dressing and let it sit in the fridge for 10 minutes before tossing it with the salad. The flavors meld better, and it won’t turn the lettuce soggy. I know, I know—it’s not the prettiest method, but it works.
Regional styles of these flavors
Southern Comfort Twist
For a Southern-inspired variation, swap the mandarin oranges for diced fresh peaches or sweet onion rings (about ½ cup) to add a touch of sweetness and local flair. Use 1 tbsp apple cider vinegar instead of rice vinegar in the dressing for a tangier, more familiar Southern profile.
Add ½ cup cooked bacon bits on top for that classic Southern crunch. 🍑
Pacific Rim Fusion
Transform this salad into a Pacific Rim-inspired dish by adding ½ cup shredded napa cabbage and ¼ cup chopped cilantro to the greens. Replace the wonton strips with crispy fried shallots (about ¼ cup) and swap the mandarin oranges for ½ cup sliced fresh mango.
Use 1 tsp sriracha in the dressing to introduce a subtle heat that complements the Asian flavors.
Spicy Thai Kick
For a Thai-inspired version, add 1 tbsp red curry paste to the peanut dressing along with an extra 1 tsp honey to balance the heat. Toss in ½ cup chopped Thai basil and top with ¼ cup crushed peanuts instead of wonton strips.
The curry paste adds depth, while the basil and peanuts bring authentic Thai flavors to the dish. 🌶️
Korean-Inspired Variation
Give this salad a Korean twist by adding ½ cup kimchi (chopped) to the greens for a tangy, fermented kick. Use 1 tbsp gochujang (Korean chili paste) in the dressing along with 1 tsp toasted sesame oil.
Top with ¼ cup toasted sesame seeds and ¼ cup sliced green onions. This version keeps the peanut dressing but infuses it with bold, spicy-sweet Korean flavors.
Vegetarian Adaptation
For a meat-free version, replace the chicken with 1.5 lb extra-firm tofu (pressed and cubed) or 1.5 lb king oyster mushrooms (sliced). Marinate the tofu or mushrooms in the same sauce for 20 minutes, then pan-fry until crispy.
The rest of the salad remains the same, delivering all the signature flavors without the meat. 🌱
Meal Prep Hack
For meal prep, store the chicken, dressing, and toppings separately in airtight containers. Assemble the salad just before serving to keep the lettuce crisp. Use butter lettuce instead of iceberg for better longevity—it holds up better in the fridge.
Reheat the chicken in a skillet for 2-3 minutes to restore its warmth before tossing with the dressing and toppings. This keeps the texture and flavor intact for up to 3 days.
Nutrition facts
Frequently asked questions
Why does the dressing in this copycat recipe cling so well to the lettuce?
The secret lies in the warm chicken and proper dressing consistency. The heat from the chicken helps the peanut dressing emulsify better, while the 1 tbsp rice vinegar and 1 tsp sesame oil create a sticky, clingy texture. Always assemble the salad immediately after cooking the chicken for best results.
Can I make this salad ahead of time?
Store the chicken, dressing, and toppings separately in airtight containers. Assemble just before serving to keep the lettuce crisp. For meal prep, use butter lettuce instead of iceberg—it holds up better in the fridge. Reheat chicken for 2-3 minutes before tossing to restore warmth and texture.
What's the best way to keep the wonton strips extra crispy?
Store them in a sealed container with a paper towel underneath to absorb moisture. Reheat in a dry skillet over medium heat for 30 seconds to restore crispiness. For homemade wonton strips, fry them fresh or freeze them after cooking to maintain crunch.
Can I substitute almond butter for peanut butter?
Yes, but the flavor will be slightly different. Use the same amount (½ cup) and add ½ tsp vanilla extract to mimic peanut butter's depth. The texture will be smoother, but the dressing will still cling well. For a closer match, blend almond butter with 1 tsp peanut powder if available.
How do I adjust this recipe for spicier flavors?
Add ½ tsp sriracha or ¼ tsp red pepper flakes to the peanut dressing. For extra heat, incorporate 1 tsp gochujang (Korean chili paste) into the marinade. Start with small amounts—you can always add more, but you can't take it out!