Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the exact same flavors you love—crispy wonton strips, tender grilled chicken, and that signature sweet-chili dressing. I've replicated the restaurant version down to the last detail, including the perfect balance of textures and zesty dressing that makes this salad irresistible. The secret lies in marinated chicken that stays juicy and a dressing that's creamy yet tangy, just like the original.
What sets this copycat recipe apart is the attention to detail: grilling the chicken to medium doneness, achieving crispy wonton strips through a quick fry, and combining fresh mandarin oranges with crunchy almonds for that signature Applebee's crunch. The dressing is made with a blend of mayo, sugar, and vinegar for that perfect sweet-spicy kick. Every element comes together to create a salad that's restaurant-quality at home.
By following this recipe, you'll get a dish that's packed with flavor and texture—tender chicken, crispy wonton strips, fresh greens, and the perfect dressing. The combination of sweet, savory, and crunchy elements makes this salad a crowd-pleaser, whether you're serving it as a light lunch or a refreshing dinner. The best part? It's easier to make at home than you might think.
This recipe is designed to replicate the restaurant experience exactly, so you can enjoy your favorite salad without leaving the house. The instructions are straightforward, and the ingredients are easy to find, making it the perfect option for a quick yet satisfying meal. Let's get started on creating this copycat masterpiece!
Ingredients for applebee's asian chicken salad copycat
Copycat perfection starts with these 15 easy-to-find ingredients—crispy, tangy, and packed with restaurant-style flavor!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Wonton Wrappers 🥟 | 12 pieces | Square, for crispy strips |
| Vegetable Oil 🫒 | 2 tbsp | For frying wonton strips |
| Mayonnaise 🥛 | ½ cup | Full-fat for creamy dressing |
| White Vinegar 🍶 | 2 tbsp | For tangy dressing base |
| Granulated Sugar 🍚 | 2 tbsp | Adjust to taste for sweetness |
| Soy Sauce 🍜 | 1 tbsp | For umami depth |
| Sesame Oil 🌿 | 1 tsp | For nutty aroma |
| Fresh Mandarin Oranges 🍊 | 1 whole | Segments only, peeled |
| Sliced Almonds 🥜 | ¼ cup | Toasted for extra crunch |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Green Onion 🧅 | 2 whole | Thinly sliced for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated for marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The chicken breast is your foundation—look for plump, even-sized pieces at Costco or your local grocery store's meat counter. Wonton wrappers are a must; King Noodle or Martini brands work perfectly. For the mandarin oranges, grab a fresh one from the produce section—Sunkist or Dole are reliable. The romaine lettuce should be crisp, not wilted, so check the pre-packaged bags near the salad bar. Sliced almonds? Planters or Trader Joe's have the best toasted varieties for that signature crunch.
No wonton wrappers? Substitute crispy fried rice noodles—just fry them until golden. Short on mandarin oranges? Canned mandarin segments (drained) work in a pinch. The dressing can be made ahead—store it in the fridge for up to 5 days. For extra tang, add a splash of rice vinegar. The garlic and ginger marinade is non-negotiable—it keeps the chicken juicy and flavorful. Fresh ginger is ideal, but if you're using powdered, double the amount. The sesame oil adds depth, so don't skip it—just a tiny splash makes all the difference!
This salad tastes even better the next day—the wonton strips crisp up again when reheated. Store dressing separately in the fridge for up to 7 days. The chicken and veggies keep well for 3-4 days in airtight containers. Portion the dressing into small containers so you can toss it in easily. Double the dressing if you're making this for a crowd—it disappears fast!
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less effort than ordering takeout. The chicken gets a quick sear in oil, the wonton wrappers crumble in seconds, and that mayo-vinegar mix? Stir it once—boom, done. Honestly, I’ve made it while scrolling through my phone.
- Crispy-Creamy Magic: That crispy chicken wrapped in flaky wontons? Absolute perfection. The vinegar in the dressing cuts through the richness, and the texture—chef’s kiss—is what makes this taste like the real deal. My husband still asks where I got the recipe.
- Lunchbox Hero: Pack it cold for work or school—it holds up better than most salads. I’ll be real: my kids grab these for lunch (yes, even on a Tuesday), and they never complain. The wonton bits stay intact, so no soggy mess.
- Budget Win: Chicken breast is cheap, and wontons stretch further than you’d think. I’ve fed four people for under $10, and the leftovers? Just as good the next day. This is my go-to when I need to feed a crowd without breaking the bank.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that legendary restaurant salad at home with crispy wonton strips and sweet-spicy dressing.
Marinate the Chicken for Maximum Flavor
In a large bowl, combine the 1.5 lb boneless skinless chicken breast cut into 1-inch strips, 3 cloves minced garlic, 1 tbsp freshly grated ginger root, 1 tbsp soy sauce, and 1 tsp salt. Mix gently to coat evenly. Cover and refrigerate for at least 30 minutes—this lets the flavors penetrate deeply. For best results, marinate overnight if possible, as the chicken will develop more tender texture and absorb the aromatic marinade completely.
Pro tip: Don't skip this step—it's what transforms ordinary chicken into that signature restaurant-quality taste. The ginger and garlic will infuse the chicken with bright, zesty notes that perfectly complement the sweet-spicy dressing later.
Cook the Chicken and Prepare Crispy Wonton Strips
Heat a large skillet over medium-high heat with 1 tablespoon of the vegetable oil. Add the marinated chicken strips and cook for 5-6 minutes, stirring occasionally, until fully cooked and golden brown. Remove from heat and set aside. The chicken should reach an internal temperature of 165°F—use a meat thermometer to check.
In the same skillet, add the remaining 1 tablespoon vegetable oil and heat to 350°F. Cut the 12 wonton wrappers into thirds, creating 36 crispy wonton strips. Fry in batches for 1-2 minutes per batch until golden and crispy. Drain on paper towels and sprinkle immediately with 1 tsp sesame oil while still warm. These strips should be your first crunchy element—they'll add that signature texture that makes this salad special.
Assemble the Sweet Chili Dressing
In a small bowl, whisk together 0.5 cup mayonnaise, 2 tbsp white vinegar, 2 tbsp granulated sugar, 1 tbsp soy sauce, and 1 tsp sesame oil until completely smooth. Taste and adjust the sweetness or tanginess as needed—this dressing is the heart of the salad, balancing creamy, sweet, and tangy flavors perfectly. If it's too thick, add 1-2 teaspoons of water to reach your desired consistency.
Here's the thing—this dressing needs to be perfectly balanced. The sugar should cut through the richness of the mayonnaise while the vinegar adds that essential tang. The sesame oil provides that subtle nutty aroma that makes it taste restaurant-quality. Taste as you go and adjust to your preference, but aim for a dressing that's sweet enough to complement the crispy elements but not so sweet it overpowers the other flavors.
Build the Salad with Crunchy Textures
In a large bowl, combine 1 head chopped romaine lettuce, 1 whole peeled mandarin orange segmented, and 0.25 cup toasted sliced almonds. Add the cooked chicken strips and crispy wonton strips, tossing gently to distribute everything evenly. The lettuce should be crisp, the mandarin segments bright and juicy, and the almonds should add a satisfying crunch with every bite.
Divide the salad among 4 plates, drizzling each portion generously with the sweet chili dressing. Garnish with thinly sliced green onions for a fresh, oniony finish. The key to this dish is the contrast of textures—crispy wonton strips, tender chicken, crunchy almonds, and fresh lettuce all working together in harmony. Serve immediately while everything is at its peak texture.
Serve with Confidence (and Extra Crunch!)
Gently toss the salad just before serving to maintain those perfect textures. The wonton strips should still be crispy, the chicken warm, and the lettuce fresh. If you've followed all the steps, each bite should deliver that perfect combination of sweet, spicy, creamy, and crunchy flavors that make this salad so beloved.
Pro tip: For an extra crunch boost, keep a small bowl of additional crispy wonton strips on the table so everyone can add more to their liking. This salad tastes even better the next day when the flavors have had time to meld together, but the wonton strips will be slightly less crisp. Enjoy your homemade version of this restaurant classic—it's absolutely worth the effort!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE WRAPPERS: Use a dry nonstick pan over medium heat—just until they puff and turn golden, about 10-15 seconds per side. I learned this the hard way: soggy wrappers ruin the whole salad.
- SEAR CHICKEN FAST: Slice chicken thin (¼-inch) and sear in a screaming-hot pan with 1 tbsp oil—just 2-3 minutes per side until golden. Overcooking turns it rubbery, and you don’t want that in a salad.
- DON’T SKIP THE VINEGAR: Mix 1 tbsp white vinegar into the mayo dressing—it brightens the flavor and cuts the richness. I was skeptical until I tried it; now I never leave it out.
- STACK WRAPPERS NEATLY: Layer them in a single stack before cutting into strips—this keeps them from curling and makes clean, even pieces. Sounds weird, but it works: no more ragged edges in your salad.
Regional styles of applebee's asian chicken salad copycat
Southern-Inspired Twist
For a Georgia-inspired version, swap the wonton strips for crispy fried okra—cut 1 lb fresh okra into ½-inch slices, dredge in cornmeal, and fry until golden. The Southern crunch pairs beautifully with the sweet-spicy dressing. I add ¼ cup chopped scallions and a pinch of smoked paprika to the chicken marinade for a subtle BBQ nod. 🔥
Asian Fusion Upgrade
Transform this into a true Asian fusion salad by adding shredded napa cabbage and thinly sliced jalapeños for heat. Swap the almonds for toasted sesame seeds and crushed peanuts—just 2 tbsp each—for nutty depth. The dressing gets a boost with 1 tsp sriracha and ½ tsp grated fresh ginger for extra zing. This version feels like a cross between Applebee's and a Thai street salad. 🌶️
Tex-Mex Crunch
Give it a Southwest flair by replacing the wonton strips with tortilla strips—cut 4 corn tortillas into ¼-inch strips, fry until crispy, and sprinkle with ½ tsp chili powder. Swap the mandarin oranges for diced mango and add ¼ cup black beans for extra protein. The dressing gets a lime twist—add 1 tbsp lime juice and ½ tsp cumin to the original recipe. Garnish with cilantro instead of green onions. 🌵
Korean BBQ Fusion
For a Korean-inspired take, marinate the chicken in gochujang instead of soy sauce—use 1 tbsp gochujang plus 1 tbsp honey in the marinade. Add 1 tbsp toasted sesame seeds to the wonton strips after frying. The dressing gets a Korean kick with 1 tsp gochugaru (Korean chili flakes) and 1 tsp honey. Top with quick-pickled cucumbers (slice ½ English cucumber, toss with 1 tbsp rice vinegar and ½ tsp sugar) for tangy freshness. 🍜
Vegan Adaptation
Make this salad entirely plant-based by replacing the chicken with extra-firm tofu—press 1.5 lb tofu, slice into strips, and pan-fry until crispy. Use the same marinade (without soy sauce) but add 1 tbsp maple syrup for sweetness. Keep all other components the same, but add avocado slices for creaminess. The dressing stays identical—it’s already vegan-friendly! 🌱
Nutrition facts
Frequently asked questions
Can I make the dressing ahead of time?
The dressing keeps well in an airtight container in the fridge for up to 5 days. It actually tastes better after resting as the flavors meld together. Just give it a quick whisk before using to restore its smooth texture. The ingredients are shelf-stable except for the sesame oil, which should be refrigerated after opening.
What's the secret to crispy wonton strips?
The key is frying them at 350°F for just 1-2 minutes until golden. Work in small batches to maintain temperature consistency. Immediately drain on paper towels and sprinkle with 1 tsp sesame oil while warm to lock in crispness. For extra crunch, store them in a single layer in an airtight container at room temperature for up to 2 hours.
Can I substitute any ingredients?
Certainly! For the chicken, boneless thighs work well if you prefer more flavor. Swap mandarin oranges for canned segments (drained) or even pineapple chunks for a tropical twist. The wonton wrappers can be replaced with rice noodles cut into strips and pan-fried. Just maintain the same crispy texture principle. The dressing is flexible too—try Greek yogurt instead of mayo for a lighter version.
Why is my chicken dry?
Overcooking is the most common culprit. Chicken should reach 165°F internally but be removed from heat just as it hits that temperature—it continues cooking while resting. Marinate for at least 30 minutes (overnight is better) and cook over medium-high heat for 5-6 minutes max. Let it rest 5 minutes after cooking to redistribute juices before serving.
How do I make this salad gluten-free?
Use gluten-free wonton wrappers made from rice paper or cornstarch. Check labels as some brands contain wheat. For the dressing, ensure your soy sauce is tamari (gluten-free) and verify all other ingredients. The almonds and mandarin oranges are naturally gluten-free. The romaine lettuce and green onions should also be certified gluten-free unless cross-contaminated during processing.