Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same restaurant-quality crunch and bold flavors you love at home. The secret lies in perfectly marinated chicken, crispy wonton strips, and that signature crunchy peanut dressing that ties everything together.
I've replicated the dish after years of perfecting restaurant copycats, ensuring every element comes together just like the original.
The recipe begins with tender chicken breast marinated in a blend of soy sauce, ginger, and sesame oil, then seared to juicy perfection. Crispy wonton strips add that signature crunch, while a creamy peanut dressing—packed with sesame and a touch of honey—brings the dish together.
The salad assembly is simple but strategic, balancing flavors and textures for that iconic Applebee's experience.
What makes this copycat recipe stand out is the attention to detail in both preparation and plating. The chicken stays moist and flavorful, the wonton strips achieve that satisfying crunch, and the dressing delivers that perfect balance of sweet, nutty, and savory.
Each bite captures the essence of the restaurant version while making it easy to recreate at home.
Ready in under 30 minutes, this dish is perfect for weeknight dinners or meal prep. The flavors develop as you eat, making it even more satisfying with each bite. Whether you're serving a crowd or treating yourself to a favorite, this copycat recipe delivers restaurant-quality results every time.
Ingredients for applebee's asian chicken salad copycat
These 16 ingredients bring Applebee's iconic Asian chicken salad to your kitchen—crispy, creamy, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🍱 | 1 package | Square or round, for strips |
| Vegetable Oil 🫒 | ½ cup | For frying wonton strips |
| Sesame Oil 🫒 | 2 tbsp | Toasted, for flavor |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Ginger 🌿 | 1 tbsp | Freshly grated |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Peanut Butter 🥜 | ½ cup | Creamy, natural |
| Honey 🍯 | ¼ cup | For dressing sweetness |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for garnish |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Mayonnaise 🥫 | ¼ cup | For dressing thickness |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Mixed Greens 🥬 | 8 cups | Butter lettuce or spring mix |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken and wonton strips are the stars. For chicken, grab boneless, skinless breasts—thicker cuts need pounding to even thickness. Trader Joe's or Costco usually have pre-pounded chicken, which saves time. Wonton wrappers? King Noodle brand is my go-to—they're crispy when fried. Look for wrappers with a slight sheen; that means they're fresh. If you can't find wonton wrappers, egg roll wrappers work in a pinch, but they're thicker and might not get as crispy.
No sesame oil? Toasted sesame oil from the Asian aisle is non-negotiable for that authentic flavor—regular vegetable oil won't cut it. For the dressing, creamy peanut butter is a must; crunchy won't blend smoothly. Honey can be swapped for maple syrup if you're avoiding it, but the dressing loses a little brightness. The lime juice is key—Mexican limes have more punch, but regular works too. Fresh ginger and garlic? If you're short on time, jarred minced ginger works, but fresh is always better. For the greens, butter lettuce mimics the restaurant version perfectly, but any spring mix will do.
The wonton strips need frying fresh—they lose crispiness fast. Keep them warm in a 200°F oven while you assemble the rest. The dressing keeps for 5 days in the fridge, but add a splash of water if it thickens. Chicken marinates best for at least 30 minutes, but overnight is even better. Prep the wonton strips first—they take the longest. Store leftovers in airtight containers with a paper towel to absorb moisture. The dressing can be made ahead, but add lime juice last to keep it fresh.
Why You'll Love This Recipe
- Crispy in Minutes: I swear by the quick sear in sesame oil—just 3 minutes of chicken in a hot pan until golden. That crispy edge with the creamy center? Chef’s kiss, and it’s all thanks to the wonton wrappers holding the sauce like a dream.
- Sauce That Sticks: Between us, the secret’s in the soy-sesame combo—sticky, slightly sweet, and packed into every bite. I double the sauce recipe because it’s that good, and it clings to the chicken like it’s been marinating for hours.
- Lunchbox Hero: Honestly, this is my go-to for meal prep. Wrap the chicken in wontons, pack with greens, and it stays fresh for days. My kids grab these on their way out the door—no complaints, just empty containers.
- Budget Win: Chicken breast and wontons are cheap staples that stretch into a full meal. I make a double batch, freeze half, and still save money over takeout. Plus, the leftovers reheat like a dream—crispy, not soggy.
Step-by-step instructions for Applebee's Asian chicken salad
Here's how to nail the iconic copycat recipe with crispy chicken and that signature peanut dressing.
Pound and Cook the Chicken
Start by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and juicy results. Season both sides generously with 1 tsp salt and ½ tsp black pepper, then place in a cold skillet over medium heat.
Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown. Let it rest for 5 minutes before slicing into thin strips. This resting time keeps the chicken tender and prevents dryness when you serve it over the salad.
Make the Crunchy Peanut Dressing
In a bowl, whisk together ½ cup creamy peanut butter, ¼ cup honey, 2 tbsp lime juice, 2 tbsp sesame oil, ¼ cup mayonnaise, ¼ cup soy sauce, and 1 tbsp freshly grated ginger. The mixture should be smooth but still slightly thick. If it's too thick, add 1-2 teaspoons of water to reach your desired consistency.
Taste and adjust seasoning—you want a balance of sweet, tangy, and savory. The dressing should coat the back of a spoon but still drizzle easily. Set aside while you prepare the wonton strips and greens.
Fry the Wonton Strips
Heat ½ cup vegetable oil in a skillet over medium-high heat until it reaches 350°F. Cut the 1 package wonton wrappers into ½-inch strips—this gives you that signature crunch. Fry the strips in batches for 1-2 minutes until golden brown and crispy. Drain on paper towels and sprinkle immediately with 2 tbsp toasted sesame seeds while still warm.
Don't overcrowd the pan or the oil temperature will drop, making the strips greasy instead of crispy. Work in small batches for perfect texture every time.
Assemble the Salad
Toss 8 cups mixed greens with the sliced chicken strips and 4 whole green onions (thinly sliced). Drizzle with half of the peanut dressing and toss gently to combine. The greens should be well-coated but still vibrant. Divide the salad among 4 plates and top each serving with the remaining wonton strips.
Drizzle the rest of the peanut dressing over the top and garnish with extra sesame seeds. Serve immediately while the wonton strips are still crispy and the chicken is warm. This dish is all about that perfect crunch and creamy-sweet balance!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- BRINE THE CHICKEN: Toss those chicken breasts in a mix of 1/4 cup soy sauce, 1/4 cup water, and a pinch of sugar for 15 minutes before cooking. I learned this the hard way—dry, bland chicken ruins even the best sauce. The soy marinade keeps it juicy and infuses flavor deep, just like Applebee’s version.
- STEAM THE WRAPPERS: Instead of frying, steam the wonton wrappers for 30 seconds in a bamboo steamer or damp paper towel—just until pliable. They stay crisp enough to hold shape but soft enough to fold neatly. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- SEAR CHICKEN IN BATCHES: Cook the chicken in a single layer over medium-high heat, not crowded. I used to rush this and ended up with steamed, soggy strips. A hot pan and 2-3 minutes per side give you that crispy edge the copycat needs—no deep-frying required.
- COOL THE SAUCE FIRST: Let your sesame-soy sauce mixture sit for 5 minutes after mixing before tossing with the chicken. Sounds weird, but it works: the flavors meld better, and you won’t end up with a greasy mess. (Your future self will thank you.)
Storing and reheating this dish
Refrigerator Storage
Store leftovers in airtight containers with a paper towel on top to absorb moisture—this keeps the wonton strips crisp for up to 2 days. I like using glass Pyrex containers because they don’t absorb odors.
The dressing separates slightly when chilled, so give it a quick stir before using. Keep the chicken and greens separate until ready to assemble to maintain freshness. 🥬
Freezer-Friendly Components
Freeze the peanut dressing in ice cube trays—just thaw and stir. It keeps for 3 months without losing flavor. For the wonton strips, freeze them on a tray first to prevent sticking, then transfer to a freezer bag.
Reheat in a 350°F oven for 3-4 minutes to restore crispiness. The chicken freezes well too, but slice it after cooking and freeze in a single layer before bagging. 🧊
Reheating for Crispy Wonton Strips
Revive crispiness by reheating wonton strips in a skillet with ¼ inch of oil over medium-high heat for 1-2 minutes until golden. For a quick fix, use the air fryer at 375°F for 3 minutes, shaking halfway.
Avoid microwaving—they’ll turn soggy. The chicken reheats best in a sauté pan with a splash of water for 2-3 minutes to keep it moist. 🔥
Dressing Refresh Tips
If the dressing thickens after refrigeration, thin it with 1 tsp warm water or a splash of lime juice. For extra richness, stir in ½ tsp toasted sesame oil before serving.
I sometimes add a pinch of red pepper flakes to spice it up—just ¼ tsp adds a subtle kick without overpowering. Always taste and adjust! 💡
Meal Prep Strategy
Prep components separately for easiest assembly: marinate and cook the chicken, fry the wonton strips, and make the dressing ahead. Store them in stackable containers in the fridge.
When ready to serve, toss the greens, add chicken, and top with crispy wontons and fresh dressing. This method saves 15 minutes on busy weeknights. ✨
Leftovers Reinvention
Turn leftover chicken into Asian chicken wraps with tortillas and extra dressing. Use wonton strips as a crunchy topping for soups or noodles. The dressing doubles as a dipping sauce for spring rolls or veggies. Get creative—there’s no waste in this recipe! 🌟
Nutrition facts
Frequently asked questions
Can I substitute chicken breast with another protein?
For a lighter option, use lean turkey breast or shrimp (adjust cooking time to 2-3 minutes per side for shrimp). For heartier versions, try rotisserie chicken (shred and add ¼ cup extra dressing) or grilled pork tenderloin. Just ensure the protein is cooked to 165°F and sliced thinly for that signature salad texture.
What if I can't find wonton wrappers?
No problem! Use egg roll wrappers (cut into strips) or even rice paper wrappers for a lighter option. For extra crunch, try crushed potato chips (like Cool Ranch Doritos) or fried shallots
How can I make the dressing less sweet?
Reduce the honey by 1 tablespoon and add 1 extra tablespoon of lime juice for tanginess. For a savory twist, increase the soy sauce by 1 teaspoon and add ½ teaspoon of rice vinegar. Always taste as you go—balance is key! The dressing should complement, not overpower, the chicken.
Can I make this salad ahead of time?
Yes, but strategically! Prep the dressing, cook the chicken, and fry the wonton strips separately. Store them in airtight containers with paper towels between layers. Assemble just before serving to keep the wontons crispy. The greens should always be added fresh. This method saves 15 minutes on busy days!
Why did my wonton strips turn greasy instead of crispy?
This happens when the oil temperature drops below 350°F from overcrowding. Fry in small batches (no more than ½ cup strips at a time) and maintain medium-high heat. Use a thermometer for accuracy. For extra insurance, pat strips dry with paper towels before frying—moisture causes greasiness.