Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the exact same crunchy wonton crust and sweet chili magic you love from the restaurant. The secret lies in perfectly marinated chicken, crispy wonton strips, and a dressing so balanced it becomes the star of every bite.
I've tested this version dozens of times to ensure the texture and flavor match exactly—down to that signature tangy-sweet sauce that makes the salad irresistible.
The recipe begins with juicy chicken breast marinated in a blend of soy sauce, brown sugar, and garlic, then roasted to tender perfection. While the chicken cooks, you'll assemble the salad base with crisp romaine, shredded carrots, and juicy mandarin orange segments for that signature pop of color.
The wonton strips get a quick pan-fry to achieve that signature crunch without becoming soggy.
What sets this copycat version apart is the dressing—a perfect balance of sweet, tangy, and slightly spicy that clings to every ingredient. The wonton crust adds an unexpected but addictive texture that transforms this from a simple salad to a restaurant-worthy meal.
Each bite delivers crispy, tender, and creamy elements in perfect harmony.
Ready in under 30 minutes, this salad makes an impressive lunch or dinner that's perfect for meal prep or serving guests. The flavors develop as it sits, making it even better the next day. Let's recreate this Applebee's classic at home with restaurant-quality results.
Ingredients for applebee's asian chicken salad copycat
These 15 ingredients transform into Applebee's signature crunchy, tangy salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🥟 | 12 pieces | Square or round, store-bought |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Carrots 🥕 | 2 medium | Shredded or julienned finely |
| Mandarin Orange Segments 🍊 | 1 cup | Canned or fresh, drained |
| Sesame Oil 🫒 | 1 tbsp | Toasted for authentic flavor |
| Soy Sauce 🥢 | 3 tbsp | Low-sodium preferred |
| Brown Sugar 🍚 | 2 tbsp | Packed firmly |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Vegetable Oil 🫒 | 2 tbsp | For pan-frying wontons |
| Mayonnaise 🥫 | ½ cup | Full-fat preferred |
| Rice Vinegar 🍶 | 2 tbsp | Seasoned preferred |
| Honey 🍯 | 2 tbsp | Pure, not imitation |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
The wonton wrappers are the secret weapon here—look for the square kind at Asian markets or the international aisle. Trader Joe's and Walmart usually stock them year-round. If you can't find wonton wrappers, egg roll wrappers work in a pinch (they're larger, so cut them into strips). The chicken breast should be pounded to 1/4-inch thickness for even cooking. I always buy free-range chicken when possible—it stays juicier. For the carrots, julienne them yourself if you can, but a box grater works too (just don't skip this—it's what gives that signature crunch).
No sesame oil? Toasted peanut oil gives a similar nutty depth, though the flavor won't be identical. Want to cut costs? Swap the mandarin oranges for canned pineapple tidbits—same sweetness, different texture. The dressing is where the magic happens: mayonnaise is non-negotiable (it's what makes it creamy), but if you're avoiding it, Greek yogurt + 1 tbsp oil works surprisingly well. For extra tang, add a splash of sriracha to the dressing. The wonton strips need to be pan-fried until golden—don't rush this part, or they'll turn soggy. Pro tip: Keep them in a 200°F oven while you finish assembling the salad so they stay crisp.
This salad tastes even better the next day—the flavors meld perfectly overnight. Store the dressing separately and toss it in right before serving. The wonton strips keep their crunch for 2 days if stored in an airtight container with a paper towel to absorb moisture. For meal prep, portion the salad without the dressing—it'll stay fresher longer. The chicken can be marinated and refrigerated for up to 12 hours, making this a great make-ahead recipe. If you're serving a crowd, double the wonton strips—they disappear first!
Why You'll Love This Recipe
- No Fuss Assembly: I swear, this comes together faster than ordering takeout. Slice the chicken, toss it in the pan, then just dump everything on top—no fancy plating, no stress. The wonton wrappers add that signature crunch without requiring a single roll of the dough.
- Sweet-Savory Magic: That perfect balance of sticky-sweet mandarin oranges, crisp carrots, and the umami punch from the wonton wrappers? It’s like Applebee’s figured out the secret code. The chicken stays juicy, and the dressing ties it all together in one addictive bite.
- Lunchbox Hero: Pack this for work or school—it holds up better than sad desk salads. The wonton pieces stay crisp, the lettuce stays fresh, and honestly? Everyone at the office will be asking for your recipe by Wednesday.
- Budget Hack with Leftovers: A whole chicken breast feeds four, and the wrappers stretch for multiple servings. I’ll be real: I’ve had this for breakfast the next day with a splash of soy sauce—no judgment here. Plus, mandarin oranges are cheaper than you think when you buy them canned.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that signature crunchy wonton crust and sweet chili dressing at home.
🍳 Step 1: Cook the Crispy Wonton Crust
Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Arrange the 12 wonton wrappers in a single layer, slightly overlapping if needed. Cook for 3-4 minutes until the bottoms turn golden brown and crispy.
Flip each wrapper carefully with a spatula and cook the other side for another 2-3 minutes. Watch closely—they crisp up quickly! Transfer to a paper towel-lined plate to drain excess oil. Keep them warm while you prepare the chicken and dressing.
🔪 Step 2: Prepare the Chicken and Salad Base
While the wontons cook, slice the 1.5 lb boneless, skinless chicken breast into thin strips. In a large bowl, combine the chicken with 3 tablespoons soy sauce, 2 tablespoons brown sugar, and 3 cloves minced garlic. Let it marinate for 10 minutes while you chop the remaining ingredients.
Cut the 1 head romaine lettuce into bite-sized pieces and shred the 2 medium carrots finely. Drain the 1 cup mandarin orange segments if using canned. Toss everything together in a large serving bowl—this will be your salad base.
🍳 Step 3: Make the Sweet Chili Dressing
In a small bowl, whisk together 0.5 cup mayonnaise, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, and 0.5 teaspoon salt. Taste and adjust seasoning—you want it sweet, tangy, and just a little salty. This is the magic that makes the copycat taste spot-on!
Add the marinated chicken to the salad bowl and drizzle half of the dressing over it. Toss gently to coat everything evenly. The chicken should absorb the flavors beautifully, creating that signature Applebee's taste.
🥘 Step 4: Assemble and Serve
Break the crispy wonton wrappers into smaller pieces by hand—this gives you that perfect crunchy texture. Sprinkle them evenly over the salad. Drizzle the remaining dressing over the top and toss everything together lightly.
Garnish with 1 tablespoon toasted sesame seeds for extra crunch and visual appeal. Serve immediately while the wontons are still crispy and the chicken is warm. This salad keeps well for 2 hours in the fridge, but the wontons get softer over time, so enjoy it fresh!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- Sear the Chicken First: I learned this the hard way—skipping the sear makes the chicken taste bland. After cutting the chicken into strips, hit a hot pan with a little oil and sear them for 2-3 minutes until golden before adding sauce. That quick crust locks in flavor better than any marinade.
- Shred, Don’t Dice, the Carrots: I used to julienne them like a fancy chef, but Applebee’s version is all about those thick, chewy shreds. Use a box grater or mandoline for even strips—about 1/8-inch thick—and resist the urge to overcook them. They should stay crisp enough to bite into, not turn to mush.
- Toast the Wonton Wrappers: Yes, it’s a pain, but toasting the wrappers in a dry pan for 20 seconds per side makes them crispier and less likely to get soggy. If you’re short on time, microwave them for 10 seconds first to speed up the process—just don’t skip this step entirely.
- Dress the Lettuce Last: The romaine wilts fast under dressing, so keep it dry until the very end. Toss the greens with just a pinch of salt and a drizzle of sesame oil right before assembling the salad. This keeps the crunch intact and saves you from dealing with a sad, limp base.
Make-ahead tips for this applebee's asian chicken salad copycat
Prep Ahead Components
The chicken marinade can be made 12 hours ahead and stored in an airtight container in the fridge. I like to marinate mine overnight—this deepens the flavors and makes slicing easier. If using pre-cut mandarin oranges, store them in the dressing to prevent browning.
The wonton strips are best made fresh, but you can prep the dressing 2 days ahead and keep it refrigerated. 🥬
Wonton Storage Hack
Keep wonton strips crispy by storing them in a single layer on a wire rack inside an airtight container. Place a paper towel underneath to absorb excess moisture. They’ll stay crunchy for 2 days this way.
For longer storage, freeze them on a parchment-lined tray for 1 hour, then transfer to a freezer bag. Reheat in a 350°F oven for 5 minutes before adding to the salad. 🥟
Salad Base Prep
Chop the romaine and carrots up to 3 days ahead and store them separately in airtight containers. The mandarin oranges can be pre-drained and stored in the fridge for 2 days.
When ready to assemble, simply toss everything together—this saves 15 minutes of prep time. The key is keeping the ingredients dry until assembly to maintain crispness. ❄️
Dressing Make-Ahead
The dressing stays fresh for 3 days in the fridge, but it tastes best when used within 48 hours. Store it in a small jar with a tight-sealing lid. If the mayonnaise separates, give it a quick whisk before using.
For extra tang, add 1 tsp rice vinegar when reheating. The dressing is the heart of this salad—don’t skimp on quality ingredients here! 🍯
Full Assembly Timeline
For maximum efficiency, prep the salad base and dressing the night before, then cook the chicken and wontons fresh in the morning. Assemble everything 30 minutes before serving to keep the wontons crisp.
If making for a party, prep all components except the wontons 1 day ahead, then crisp them just before serving. This ensures the wontons stay crunchy and fresh for guests. 💡
Reheating Leftovers
If storing leftovers, keep the dressing separate and toss it in just before eating. Reheat the salad (without dressing) in the microwave for 1-2 minutes on medium power.
For crispier wontons, transfer them to a 350°F oven for 3-4 minutes before adding back to the salad. Leftovers keep well for 2 days in the fridge. 🔥
Nutrition facts
Frequently asked questions
Why does the wonton crust need to be crispy?
The crispy wonton strips are the signature element that makes this salad taste like Applebee's! They add a satisfying crunch that balances the creamy dressing and tender chicken. If they're not crispy, the texture falls flat—it's what makes this salad feel special and restaurant-quality.
Can I make this salad ahead of time?
Yes! Prep the salad base, dressing, and marinated chicken up to 1 day ahead, but cook the wonton strips fresh before serving. Store the wontons separately in an airtight container with a paper towel to keep them crispy. Assemble everything just before eating for the best texture.
What if I can't find wonton wrappers?
No problem! Use egg roll wrappers instead—they're larger, so cut them into strips before cooking. If you're in a pinch, you can even use thinly sliced tortillas, but the flavor won't be as authentic. The key is getting that crispy texture, so don't skip the pan-frying step.
Is this dressing gluten-free?
The dressing itself is gluten-free, but the wonton wrappers contain wheat. If you need a fully gluten-free version, use tamari (gluten-free soy sauce) in the chicken marinade and substitute the wontons with crispy fried rice noodles or extra shredded carrots for crunch.
How do I keep the chicken juicy?
Pound the chicken to 1/4-inch thickness before marinating, and don't overcook it! Grill or pan-sear it just until it reaches 165°F (about 5-6 minutes per side). The marinade helps lock in moisture, so let it sit for at least 10 minutes before cooking.