Salads
Applebee's Mandarin Chicken Salad delivers that perfect balance of crispy chicken, bright citrus, and refreshing greens—just like your favorite restaurant version. The secret lies in perfectly poached chicken that stays tender yet crispy at the edges, paired with a tangy-sweet dressing that makes every bite irresistible.
I've recreated this signature dish after countless attempts, and the result is a salad that's both restaurant-quality and easy to make at home.
What sets this recipe apart is the combination of techniques: poaching the chicken in a flavorful broth ensures it stays juicy and tender, while the crispy texture comes from a quick sear in the pan.
The dressing—a blend of citrus, honey, and herbs—ties everything together with its bright, slightly sweet flavor that complements the mandarin oranges and fresh greens. Every component is carefully balanced to deliver that signature Applebee's taste.
By the time you're done, you'll have a salad with perfectly poached and crispy chicken pieces, vibrant mandarin oranges, and a bed of fresh greens all coated in that signature tangy dressing.
The presentation is just as important, with the chicken artfully arranged on top of the greens and garnished with extra mandarin slices for that restaurant-style finish. This is the kind of salad that feels like a special occasion, even on a weeknight.
The best part? This recipe comes together in under 30 minutes, making it perfect for a quick lunch or a light dinner. Whether you're serving it as a main dish or a side, the combination of textures and flavors will have everyone asking for seconds.
Let's recreate this Applebee's classic at home!
Ingredients for applebee's mandarin chicken salad
Crispy chicken, zesty dressing, and vibrant citrus—this salad nails Applebee's signature flavor in one perfect bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Fresh Mandarin Orange Segments 🍊 | 1 ½ cups | Canned or fresh, drained |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Seedless Grapes 🍇 | 1 cup | Halved for texture contrast |
| Dried Cranberries 🍒 | ½ cup | Chopped for sweet crunch |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Orange Juice 🍋 | ½ cup | Freshly squeezed for brightness |
| Honey 🍯 | 2 tbsp | For tangy-sweet dressing |
| Dijon Mustard 🌶️ | 1 tbsp | Adds depth to dressing |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | 1 tbsp | For crispy sear |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Enhances poaching flavor |
The chicken is the star, so pick plump, boneless breasts—they stay juicier when poached. Trader Joe's or Costco usually have great pre-cut pieces, but if you're buying whole, ask the butcher to trim it for you. For the mandarin oranges, fresh is ideal—the canned kind works in a pinch, but you lose that bright, juicy pop. The cranberries and grapes should be plump, not shriveled—look for seedless grapes if you hate chewing seeds. Fresh parsley is a must for garnish, but dried works if you're in a bind (just use half the amount).
No fresh orange juice? Store-bought works, but add a splash of lemon to brighten it up. Out of Dijon? Yellow mustard at double the amount gives similar tang. The dressing is where the magic happens—balance is key. Start with the mayo, then whisk in the honey and mustard, then slowly add the orange juice. If it's too thick, thin with a splash of water. The chicken broth in the poaching liquid? Low-sodium is crucial—you don't want to over-salt the chicken. And trust me, the garlic powder in the broth makes all the difference.
This salad tastes even better the next day—make extra dressing and store it separately in the fridge for up to 5 days. The chicken stays crispy for about 2 days if you keep it in an airtight container, but honestly, it's gone by then. The lettuce? Wrap it in a damp paper towel and store in a sealed bag for 3 days max. The dressing keeps for 1 week in the fridge, so double the batch if you're serving a crowd. Presentation matters—arrange the chicken on top of the greens right before serving, and sprinkle those mandarin slices like confetti.
Why You'll Love This Recipe
- No-Cook Base: I swear by the crunchy romaine and grapes—just toss them in a bowl while the chicken cooks. No chopping, no fuss, and that bright citrus from the mandarins cuts through the richness instantly.
- Sweet-Savory Magic: The dried cranberries and grapes add a tart-sweet punch that balances the tender chicken perfectly. Honestly, the first time I tasted it, I thought, "Why didn’t I do this sooner?"
- Lunchbox Hero: Pack it in jars or containers for work lunches—it holds up for days, and the flavors actually get better as the dressing soaks in. My kids fight over it in their school lunches, and I don’t even have to reheat it.
- Budget Win: Chicken breast is cheap in bulk, and the fruit adds freshness without breaking the bank. Between us, this is my go-to when I’m buying groceries on a tight week—always fills me up.
Step-by-step instructions for crispy mandarin chicken salad
This restaurant-style salad delivers perfectly seared chicken and a tangy-sweet dressing that ties everything together.
Prepare the Crispy Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces and place them in a bowl. In a small bowl, whisk together 1 tablespoon vegetable oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Pour this mixture over the chicken and toss to coat evenly. Let the chicken marinate for 15 minutes while you prepare the rest of the ingredients.
Heat a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer, leaving space between pieces to avoid crowding. Cook for 4-5 minutes per side until the chicken is golden brown and crispy on the outside. The internal temperature should reach 165°F when checked with a meat thermometer. Transfer the cooked chicken to a plate and set aside to cool slightly.
Assemble the Salad Base
Chop the 1 head romaine lettuce into bite-sized pieces and place it in a large mixing bowl. Add the 1 cup halved red seedless grapes, 1.5 cups fresh mandarin orange segments, and 0.5 cup chopped dried cranberries. Gently toss everything together to combine. This colorful mix of textures and flavors is the perfect foundation for your salad.
While the salad base chills, bring the 2 cups chicken broth to a gentle simmer in a small saucepan over medium heat. Reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld. This step enhances the depth of the dressing without overpowering the delicate salad ingredients.
Make the Tangy-Sweet Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.5 cup orange juice, 2 tablespoons honey, and 1 tablespoon Dijon mustard. The mixture should be smooth and slightly thick. Gradually add the simmered chicken broth, 1 tablespoon at a time, while whisking continuously. You'll want the dressing to be creamy but pourable—add enough broth to reach your desired consistency, typically around ½ cup to ⅔ cup. Taste and adjust seasoning with additional salt or black pepper if needed.
This dressing is the star of the salad, balancing the sweetness of the mandarin oranges and dried cranberries with a tangy kick. The honey and Dijon mustard add depth, while the chicken broth ties everything together with a savory note. The dressing should coat the back of a spoon but still flow easily over the salad.
Combine and Serve
Return the cooled chicken to the salad bowl and gently toss everything together. Pour the dressing over the salad and toss lightly to coat all the ingredients evenly. The chicken should be fully coated in the dressing, and the flavors should meld beautifully. If you prefer a lighter dressing, you can drizzle it over the salad instead of tossing.
Transfer the salad to a serving platter and garnish with the 0.25 cup chopped fresh parsley. The parsley adds a pop of color and a fresh finish that brightens the entire dish. Serve immediately while the chicken is still crispy and the dressing is at its best. This salad is perfect for lunch or a light dinner, offering a delightful mix of textures and flavors in every bite.
Pro Tips For Making Applebee'S Mandarin Chicken Salad
- Poach Chicken Low: Skip the skillet—this recipe’s chicken stays juicy when poached in simmering water (not boiling) with a splash of chicken broth and a pinch of salt for 12-14 minutes. I used to sear it first, but the texture gets rubbery; poaching keeps it tender without drying out, just like Applebee’s version.
- Dry Mandarin Segments: Pat those fresh mandarin orange segments very dry with paper towels before tossing them into the salad. Wet fruit dilutes the dressing and makes the lettuce soggy—trust me, you’ll notice the difference. (Yes, even if you’re impatient like me.)
- Avoid Overcrowding Lettuce: Tear the romaine into bite-sized pieces before adding dressing—this prevents the leaves from wilting into a sad, limp pile. If you dress it whole, the outer leaves will soak up all the liquid, leaving the center dry. (Your future self will thank you.)
- Toast Cranberries First: Lightly toast the dried cranberries in a dry pan over medium heat for 30 seconds until fragrant. This banishes their chewy, raisin-like texture and adds a subtle depth that matches the chicken’s sweetness. (Sounds weird, but it works—tested after burning three batches.)
Storing and reheating this recipe
Refrigerator Storage
Store the crispy chicken in an airtight container with a paper towel on top to maintain crispiness for up to 2 days. Keep the dressing separately in a small sealed jar or container—it stays fresh for 5 days in the fridge.
The romaine lettuce should be wrapped in a damp paper towel and placed in a sealed bag with a dry ice pack to extend freshness for 3 days. The mandarin oranges and grapes can be stored in their own containers for 3-4 days. 🥬
Freezer Prep
For the chicken, freeze it in a single layer on a tray for 1 hour before transferring to a freezer bag with parchment paper between pieces. This prevents sticking and keeps it crispy after reheating.
The dressing freezes well for 3 months—store it in an ice cube tray for easy portioning later. Just thaw overnight in the fridge before using. The lettuce and fruit don’t freeze well, so prepping them fresh is best. ❄️
Reheating Crispy Chicken
To revive the chicken’s crispiness, heat it in a skillet over medium heat for 2-3 minutes per side until golden again. For a quick fix, toss the chicken in a microwave-safe dish with 1 tablespoon water and cover with a damp paper towel.
Heat on high for 30 seconds, then stir and repeat until warmed through. Avoid soggy chicken by keeping reheating times short. 🔥
Reviving Lettuce
If your romaine starts to wilt, place it in a bowl of ice water for 10 minutes to crisp it back up. Drain well and pat dry with a paper towel before assembling the salad.
For extra crunch, add 1 tablespoon lemon juice to the dressing—it helps restore freshness. The grapes and cranberries can be added fresh after reheating the chicken. 💫
Dressing Refresh
If the dressing separates after refrigeration, whisk it vigorously or blend it briefly to restore its creamy texture. Add 1 teaspoon honey or a splash of orange juice if it tastes bland.
For extra tang, stir in ½ teaspoon Dijon mustard. The dressing is the soul of this salad, so don’t skip refreshing it before serving. ✨
Make-Ahead Tips
Prep the dressing and chicken separately the night before for a stress-free morning. Assemble the salad just before serving to keep the lettuce crisp. If you’re short on time, store the dressing and fruit mix together in the fridge for 24 hours—just add the chicken fresh.
This salad is perfect for meal prep lunches all week long! 📅
Nutrition facts
Frequently asked questions
Can I use canned mandarin oranges instead of fresh? Yes, canned mandarin oranges work perfectly fine! Just
How do I keep the chicken crispy when making it ahead?
Store the cooked chicken in an airtight container with a paper towel on top to absorb moisture. Reheat it in a skillet over medium heat for just 2-3 minutes per side to restore crispiness. Avoid microwaving directly—it makes the chicken rubbery. For extra crunch, sprinkle a pinch of cornstarch on the chicken before reheating.
Can I make this salad without mayo?
Replace the mayo with ½ cup Greek yogurt for a lighter option or ½ cup avocado puree for creaminess. The dressing will have a slightly different texture but still deliver that tangy-sweet balance. Adjust the broth amount to reach your desired consistency—Greek yogurt tends to thicken the dressing more than mayo.
What’s the best way to store the dressing separately?
Transfer the dressing to a small sealed jar or airtight container and store it in the fridge for up to 5 days. If it separates, simply whisk or blend it before using. For extra freshness, add a splash of orange juice or a pinch of Dijon mustard when refreshing. The dressing is the heart of this salad, so keeping it separate preserves its flavor.
Can I substitute grapes with another fruit?
Yes! Swap grapes for 1 cup diced pineapple or ½ cup dried apricots for a different texture. Pineapple adds tropical sweetness, while apricots offer a chewy contrast. Just adjust the amount to maintain the salad’s balance—too much fruit can overpower the chicken. The key is keeping the mix vibrant and colorful!