Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same addictive crunch, sweet-spicy kick, and restaurant-quality texture you crave at home. I've perfected the marinated chicken, crispy wonton crust, and signature dressing that makes this salad a crowd-pleaser every time. The secret lies in the balance of sweet chili sauce and sesame dressing—something you won't find in any store-bought version.
The marinated chicken stays juicy and tender thanks to a simple soy-ginger blend, while the crispy wonton strips provide that signature crunch you reach for first. This isn't just another salad—it's a complete meal with protein-packed chicken, fresh greens, and all the toppings that make it irresistible.
The dressing comes together in minutes but packs maximum flavor, with just the right tang to cut through the richness.
What you'll end up with is a salad that looks just like the one from Applebee's—golden chicken pieces, crispy wonton strips, and a bed of fresh greens all coated in that signature sweet chili dressing.
The texture contrast alone makes it worth recreating at home. It's the kind of dish that disappears fast, leaving everyone asking for seconds.
Perfect for weeknight dinners, potlucks, or when you're craving something familiar but want to make it yourself. The best part? You can adjust the spice level to suit your taste while keeping all the authentic flavors intact. Let's get started on recreating this restaurant favorite.
Ingredients for applebee's asian chicken salad copycat
Crispy wontons, juicy chicken, and signature dressing—here’s how to recreate Applebee’s iconic salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🍜 | 1 package | Square, not round |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | Pure, not agave |
| Fresh Ginger 🌿 | 1 tbsp | Minced, not powdered |
| Garlic Cloves 🧄 | 4 cloves | Minced, not powdered |
| Sweet Chili Sauce 🍅 | ½ cup | Store-bought or homemade |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for crunch |
| Vegetable Oil 🫒 | 2 tbsp | For frying wontons |
| Baby Spinach 🌱 | 6 cups | Fresh, not wilted |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced |
| Green Onion 🧅 | 3 whole | Sliced, white and green parts |
| Sesame Dressing 🥄 | ½ cup | Homemade or store-bought |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The wonton wrappers are non-negotiable for that signature crunch. Trader Joe's and Asian markets carry the best quality—look for square, thin wrappers labeled specifically for wontons (not egg rolls). If you can only find round ones, cut them into squares yourself. For the chicken, boneless, skinless breasts work best—pounding them to even thickness ensures even cooking. I always grab organic chicken from Whole Foods when I can, but regular supermarket chicken works fine too. The key is to keep them cold until you're ready to marinate.
No sweet chili sauce? Mix 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and a pinch of red pepper flakes—it’s a dead ringer. The sesame dressing can be store-bought, but homemade is easier than you think: just whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp minced ginger, and 1 tsp rice vinegar. For the wonton strips, cut the wrappers into thirds lengthwise before frying—this gives you that perfect thin, crispy texture. If you’re short on time, pre-cut wonton strips from Costco or Amazon work in a pinch, though they won’t be as crispy.
The spinach wilts fast, so store it in a sealed container with a paper towel to keep it fresh. The marinated chicken stays good for 2 days in the fridge, but the wonton strips are best eaten fresh—fry them just before serving. The dressing keeps for 5 days in the fridge, so make extra for sandwiches or stir-fries. Portion the salad into individual containers for easy grab-and-go lunches—just add the wontons and dressing fresh when you’re ready to eat.
Why You'll Love This Recipe
- No Chopping Nightmares: I swear by this recipe because the chicken gets marinated in soy sauce, honey, and sesame oil—just slice it thin, quick sear, and boom. No dicing onions or chopping herbs here; the wonton wrappers add that signature crunch without extra work.
- Sweet-Savory Magic: That honey-soy glaze? It’s the secret weapon—sticky, slightly sweet, with a deep umami punch from the sesame oil. The crispy chicken stays juicy, and the wrapper’s subtle flavor ties it all together like a cozy hug in salad form.
- Lunchbox Hero: Between us, this is my go-to for meal prep—packs perfectly, stays fresh for days, and even my picky-eating coworker asks for it. Toss in some pre-shredded carrots or cucumber, and you’ve got a restaurant-quality lunch that costs a fraction.
- Budget Win: Honestly, this recipe is my wallet’s new best friend. A few chicken breasts, a pack of wontons, and pantry staples? That’s it. No fancy ingredients, no markup—just the same flavors you’d pay $15 for at Applebee’s, but with leftovers that’ll last through the week.
Step-by-step instructions for Applebee's Asian chicken salad copycat
Here's how to recreate that iconic crunchy wonton crust and sweet-spicy flavor at home.
Marinate and Cook the Chicken
Place the 1.5 lb boneless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking. In a bowl, whisk together 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp minced fresh ginger, and 4 minced garlic cloves. Add the chicken to the marinade, coating it thoroughly, then let it sit for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).
Heat a skillet over medium-high heat and add 1 tbsp sesame oil. Cook the marinated chicken for 5-6 minutes per side until it reaches 165°F internally and develops golden-brown sear marks. Remove from heat and let it rest for 5 minutes before slicing into thin strips. The marinade will give it that signature sweet-savory flavor you crave.
Prepare the Crispy Wonton Crust
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Working in batches, carefully place wonton wrappers in the oil, pressing down gently with a spatula. Fry for 1-2 minutes per side until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels. The key here is patience—don't overcrowd the pan or the oil temperature will drop, making them greasy instead of crispy.
Once all wrappers are fried, spread them out on a baking sheet to cool slightly. While still warm, sprinkle 1 tbsp toasted sesame seeds over the top for that signature crunch. These crispy wontons will form the base of your salad, mimicking the restaurant version perfectly.
Assemble the Sweet Chili Dressing
In a small bowl, combine 0.5 cup sweet chili sauce and 0.5 cup sesame dressing. Stir well to create a smooth, tangy-sweet dressing that will tie all the flavors together. Taste and adjust with a pinch of salt if needed. This dressing is what makes the salad pop with that signature sweet-spicy kick you remember from Applebee's.
Set aside while you prepare the remaining ingredients. The dressing should coat the back of a spoon but still allow for easy drizzling. If it's too thick, add a splash of warm water to reach your desired consistency.
Build the Salad Layers
In a large bowl, gently toss together 6 cups baby spinach, 1 thinly sliced red bell pepper, and 3 sliced green onions. Add the sliced chicken strips and toss lightly to distribute evenly. The spinach should still look vibrant—don't overmix or it'll wilt. Sprinkle with 1 tsp salt to enhance all the flavors.
Arrange the crispy wonton wrappers on a serving platter, slightly overlapping for a rustic look. Spoon the chicken-spinach mixture over the top, creating a beautiful bed of greens and protein. Drizzle the sweet chili dressing evenly over the salad, allowing it to seep into the crispy wontons below. The contrast of textures—crunchy, fresh, and tender—will make every bite unforgettable.
Serve Immediately for Maximum Crunch
Serve the salad right away while the wonton crust is still crispy. The warm chicken and cool greens create the perfect temperature contrast, and the dressing will be at its most vibrant. If you need to prep ahead, assemble everything except the dressing and store separately. Toss with dressing just before serving to maintain that restaurant-quality crunch.
Garnish with an extra sprinkle of sesame seeds for that final touch of texture. This copycat version delivers all the flavors and textures of the original—sweet, spicy, crunchy, and satisfying—without the restaurant price tag. Enjoy your homemade Applebee's Asian Chicken Salad!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- BRINE THE CHICKEN: Toss the chicken breasts in a mix of 1 cup water, 1 tablespoon soy sauce, and 1 teaspoon honey for 15 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the dish, and brining keeps it juicy even when sliced thin for the salad.
- USE FROZEN WONTON WRAPPERS: Skip thawing those wonton wrappers—they’ll crisp up perfectly straight from the freezer when pan-fried. I was skeptical until I tried it; they brown faster and hold their shape better than thawed ones.
- COOK CHICKEN LOW AND SLOW: Poach the chicken in a simmering (not boiling) mix of soy sauce, honey, and sesame oil at 160°F (70°C) until the internal temp hits 165°F. High heat makes it dry; this method guarantees tender slices every time.
- DRIZZLE SESAME OIL LAST: Add sesame oil to the pan after the chicken is cooked, then toss it in the salad just before serving. Cooking it too long burns the oil and turns the dish bitter—trust me, this is the thing that matters most.
Troubleshooting this recipe
Wonton Too Greasy
If your wonton strips turn out greasy instead of crispy, you're likely overcrowding the pan or using too much oil. I fry my wontons in 2 tbsp vegetable oil over medium heat with just 2-3 at a time—never more.
Use a slotted spoon to remove them immediately when golden brown (1-2 minutes per side). Let them drain on paper towels for 30 seconds before sprinkling with sesame seeds. This ensures excess oil drains away while keeping that perfect crunch. 💡
Chicken Too Dry
Overcooking the chicken is the #1 reason for dry results. I cook mine for exactly 5-6 minutes per side at medium-high heat until it reaches 165°F internally. The marinade helps retain moisture, but don't skip the 5-minute rest after cooking—this lets juices redistribute.
For extra insurance, slice the chicken against the grain after resting. If you're concerned about drying, try boneless thighs instead of breast—they're more forgiving.
Dressing Too Thin
The dressing should coat the back of a spoon but still allow easy drizzling. If yours is too thin, simply simmer it in a small saucepan over low heat for 3-5 minutes to reduce slightly.
For a thicker version, mix 1 tsp cornstarch with 1 tbsp water, stir into the dressing, then cook until it thickens. I've found that Mae Ploy sweet chili sauce works best for this recipe—it's the closest to Applebee's version.
If your homemade dressing separates, whisk in 1 tsp sesame oil to emulsify it.
Wilted Greens
Baby spinach wilts quickly when dressed, so assemble your salad just before serving. Keep the greens in a sealed container with a paper towel until ready to toss. If you need to prep ahead, store the spinach, chicken, and toppings separately in the fridge.
Toss everything together right before adding the dressing—this preserves that crisp, vibrant texture. For extra crunch, add ½ cup shredded cabbage to the mix. It holds up better to dressing than spinach and adds a nice peppery contrast. 🥗
Lacking Sweet-Spicy Balance
The magic ratio for the dressing is 1:1 sweet chili to sesame dressing. If your salad tastes too sweet, add ½ tsp rice vinegar or a pinch of red pepper flakes. For more heat, mix ½ tsp sriracha into the dressing.
I've found that Kikkoman sesame dressing gives the best flavor foundation. If your sweet chili sauce is too mild, increase it to ⅔ cup instead of ½ cup. Taste as you go—this is where most copycat versions fall short of the restaurant version.
Wonton Strips Too Thick
If your wonton strips are too thick, you're likely using the full wrapper instead of cutting it first. Cut each wonton wrapper into thirds lengthwise before frying—this gives you that perfect thin, crispy texture. For even thinner strips, cut them into quarters.
Work in small batches to maintain oil temperature. If you're using pre-cut wonton strips from the store, they're usually too thick—fry them for 30-45 seconds per side instead of 1-2 minutes. The goal is golden brown with minimal oil absorption. 🌟
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few key adjustments. Prep the marinated chicken and store it in the fridge for up to 2 days. Keep the wonton strips separate until ready to serve—they lose crispiness when reheated. Assemble the salad greens and toppings, then store them in a sealed container with a paper towel. When ready to eat, simply toss with the dressing and add fresh wonton strips. This keeps everything fresh and crunchy!
What if I don't have wonton wrappers?
No problem! You can substitute with egg roll wrappers or even thinly sliced cabbage leaves for a lighter option. For extra crunch, try rice paper strips or crispy fried noodles from Asian markets. If you're short on time, pre-cut wonton strips from Costco or Amazon work too—just fry them for 30-45 seconds per side instead of 1-2 minutes.
How can I make this vegetarian?
Swap the chicken for crispy tofu or grilled tempeh marinated in the same soy-ginger blend. For extra protein, add edamame or seitan strips. Keep the wonton crust and dressing the same—they're already vegetarian. The salad will still have that satisfying crunch and sweet-spicy flavor you love!
Can I use this dressing on other dishes?
This sweet chili-sesame dressing is perfect for grilled chicken skewers, stir-fries, or even as a dipping sauce for spring rolls. It also works great on rice bowls or as a marinade for tofu. Just adjust the thickness—thinner for dipping, thicker for glazing. The flavor pairs especially well with grilled shrimp or beef stir-fry.
Why does the original Applebee's version taste better?
Restaurant versions often use high-quality ingredients and freshly prepared components—like freshly fried wontons and perfectly timed chicken. The dressing is likely made in-house with premium ingredients. At home, you can get just as close by using fresh ginger and garlic, high-quality sweet chili sauce (like Mae Ploy), and frying wontons fresh. The key is balancing the sweet-spicy flavors and keeping everything crisp!