Salads
This Applebee's oriental chicken salad copycat recipe delivers the same crispy won ton strips, marinated chicken, and tangy sesame dressing you love from the restaurant. After years of perfecting restaurant copycats, I've cracked the code on recreating that signature balance of textures and flavors at home with precise techniques.
The secret lies in properly marinating the chicken and achieving that signature crunch in the won ton strips. You'll need just 15 minutes of prep time for the chicken and dressing, followed by 10 minutes of careful assembly.
This isn't just a salad—it's a restaurant-quality meal that comes together faster than takeout.
What you'll end up with is a salad that matches the restaurant's signature combination: tender, marinated chicken over crisp greens, topped with crunchy won ton strips and drizzled with that signature tangy sesame dressing. The texture contrast between the crispy strips, tender chicken, and creamy dressing creates every bite.
Perfect for weeknight dinners or meal prep, this recipe serves 4 and can be assembled ahead of time. The key is keeping the won ton strips fresh until serving—just store them separately and add them last for maximum crunch. Let's recreate this restaurant favorite at home!
Ingredients for applebee's oriental chicken salad copycat
Fifteen minutes of prep, restaurant-quality crunch, and that signature tangy sesame flavor you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Won Ton Strips 🍜 | 1 package | Asian-style, for topping |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Sesame Seeds 🌰 | 2 tbsp | Toasted, for garnish |
| Sesame Oil 🫒 | 2 tbsp | For dressing and marinade |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For marinade sweetness |
| Rice Vinegar 🍶 | 2 tbsp | For tangy dressing base |
| Mayonnaise 🥛 | ⅓ cup | Full-fat for creaminess |
| Sesame Dressing Mix 🥄 | ¼ cup | Store-bought or homemade |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning chicken |
| Garlic Powder 🧄 | ½ tsp | For chicken marinade |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The chicken is the star—look for boneless, skinless breasts with even thickness for consistent cooking. Trader Joe's carries pre-cut strips if you're short on time, but cutting your own gives better control. For the won ton strips, Asian markets have the best selection—avoid the pre-packaged ones at regular grocery stores, which often lack that signature crunch. Fresh romaine matters too; skip the pre-washed bags—they wilt fast. The red bell pepper adds color and crunch, so grab one that's firm and vibrant (the red variety holds up better than green).
No sesame seeds? Toasted sunflower seeds work in a pinch, though they won't have the same nutty flavor. Running low on sesame oil? Avocado oil at half the amount keeps the dressing from overpowering, but you'll lose that authentic taste. For the dressing, if you can't find sesame dressing mix, combine 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp toasted sesame oil—it's a close second. The chicken marinade is non-negotiable though; use fresh garlic powder (the old stuff tastes like dust) and let the chicken sit for at least 15 minutes before cooking.
Won ton strips lose their crunch fast—store them in a sealed container with a paper towel to absorb moisture, and add them to the salad just before serving. The chicken marinade keeps for 2 days in the fridge, but the dressing is best made fresh. If prepping ahead, assemble the salad without the won ton strips and dressing, then add them right before eating. The dressing thickens when chilled, so stir it well before drizzling.
Why You'll Love This Recipe
- No-Fuss Chicken Prep: I marinate the chicken breast in soy sauce, garlic, and ginger—then bake it while I chop the veggies. No stovetop fuss, no waiting for water to boil. That crispy, sticky edge? Pure reward for five minutes of hands-off time.
- Umami Bomb Combo: The won ton strips add that signature crunch, but it’s the sesame-ginger dressing that steals the show. Sweet, salty, and just a little spicy—exactly how I remember Applebee’s, but with half the guilt.
- Lunchbox Hero: Pack this for work or school in individual containers. The chicken stays juicy, the lettuce stays crisp (if you add dressing last), and the kids will actually eat their veggies. Honestly, I’ve sent my son to school with this three times this month—no complaints.
- Budget Meal Stretch: A single chicken breast feeds four, and the rest of the ingredients cost less than a takeout order. Leftovers? Toss them in a wrap the next day or save the dressing for a quick noodle stir-fry. Smart, simple, and still feels special.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to recreate that signature restaurant flavor at home with perfect texture and balance.
Marinate and Cook the Chicken Breast
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips as specified. In a medium bowl, combine 0.5 cup soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 0.5 tsp garlic powder, and 0.25 tsp ground black pepper. Whisk until the honey dissolves completely—this creates a glossy, flavorful marinade that will tenderize the chicken while adding depth.
Add the chicken strips to the marinade and coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours for maximum flavor penetration). The longer it marinates, the more the chicken will absorb those sweet-savory notes. When ready to cook, heat a large skillet over medium-high heat and add 1 tbsp sesame oil. Cook the chicken strips for 5-6 minutes, stirring occasionally, until they reach an internal temperature of 165°F and develop golden-brown edges. Remove from heat and set aside—this ensures the chicken stays juicy while developing that perfect sear.
Prepare the Crunchy Vegetable Base
While the chicken cooks, chop the 1 head romaine lettuce into bite-sized pieces and place them in a large mixing bowl. Thinly slice the 1 whole red bell pepper (seeds removed) and 4 whole green onions (white and green parts separated), then add them to the bowl. The bell pepper adds a crisp, slightly sweet contrast while the green onions bring freshness and a pop of color. Toss everything gently to distribute the ingredients evenly—this prevents any one component from dominating the salad.
Toast the 2 tbsp sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and golden. Immediately sprinkle them over the salad mixture while still warm—they'll add a nutty crunch that mimics the restaurant version perfectly. Set the bowl aside until ready to assemble, keeping the vegetables crisp and vibrant.
Make the Tangy Sesame Dressing
In a small bowl, whisk together 0.33 cup mayonnaise, 0.25 cup sesame dressing mix, 1 tbsp sesame oil, 1 tbsp soy sauce, and 1 tbsp rice vinegar. This combination creates that signature tangy, slightly sweet dressing that ties everything together. The sesame dressing mix provides the authentic umami flavor you'd expect from Applebee's, while the vinegar adds the necessary brightness to cut through the richness of the chicken and mayonnaise.
Taste and adjust the seasoning—you might want to add a touch more soy sauce for saltiness or rice vinegar for acidity, depending on your preference. The dressing should coat the back of a spoon smoothly but still allow the individual ingredients to shine. Once perfected, pour it over the salad just before serving to maintain that signature restaurant presentation.
Assemble and Garnish Like a Pro
Arrange the lettuce mixture in a serving bowl or individual plates, creating a bed for the chicken strips. Spoon the cooked chicken evenly over the top, ensuring each serving gets its fair share of those flavorful strips. The warm chicken will help soften the vegetables slightly while keeping them crisp enough to provide texture contrast.
Drizzle the tangy sesame dressing generously over the top, allowing it to pool slightly in the bowl for dipping. Scatter the remaining green onion slices and any leftover toasted sesame seeds over everything. The won ton strips should be arranged on the side for that signature Applebee's presentation—crispy, golden, and ready to be sprinkled on top of each serving. Serve immediately while the chicken is still warm and the dressing is fresh.
Serve with Confidence
This salad delivers that perfect balance of textures—crisp vegetables, tender chicken, and that addictive crunch from the won ton strips. The dressing should coat every bite without overpowering, and the flavors should harmonize just like the restaurant version. For an extra touch, serve with additional won ton strips on the side so each diner can customize their portion to their liking.
Real talk: The key to nailing this copycat is in the details—the marinade time, the toasted sesame seeds, and that perfect dressing ratio. Don't rush the marinating, and always toast those seeds fresh. Your guests will swear this is the real deal, and you'll have mastered one of Applebee's most beloved dishes.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Pound Chicken Thin: Skip the thick-cut disaster—pound those chicken breasts to an even ¼-inch thickness with a meat mallet or heavy pan. I learned this the hard way after serving someone a chewy, uneven slice that made them push their plate away. Even cooking matters here.
- Toast Won Ton Strips: Toss those won ton strips in a dry skillet over medium heat for 30 seconds before adding them to the salad. It crisps the edges just enough to cut through the creamy dressing without turning them into soggy noodles. (Yes, even if you’re impatient like me.)
- Dressing First, Not Last: Toss the chicken and veggies in the dressing immediately after cooking, not when you’re ready to plate. The acid in the dressing tenderizes the chicken further and lets the flavors meld—otherwise, you’re just assembling dry ingredients. I used to skip this, and the salad always tasted like separate components.
- Bell Pepper Prep Matters: Dice the red bell pepper into ¼-inch pieces, not thin strips—thin slices turn to mush under the dressing. Save the seeds and ribs for salsa, but keep the flesh firm. I was skeptical until I tried it; the texture stays crisp, just like Applebee’s version.
Perfect pairings for this recipe
Crispy Side Pairings
For that signature Applebee's crunch, serve this salad with extra won ton strips on the side—about 2 tbsp per person. I like to lightly fry them in ½ cup vegetable oil at 350°F for 3-4 minutes until golden and crispy.
Store them in a paper towel-lined container to keep them crunchy until serving. 🥟
Add mandarin orange segments (about ½ cup) for a sweet-tart contrast that brightens the salad. I use canned mandarin oranges from the Asian aisle—they're pre-segmented and ready to go. For extra crunch, toss them with 1 tsp toasted sesame oil before adding to the salad.
Dressing Variations
If you can't find sesame dressing mix, make a quick substitute by whisking together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp toasted sesame oil.
For a spicier kick, add ½ tsp sriracha or 1 tsp chili garlic sauce to the dressing. I've tested this version, and it delivers that same tangy heat you'd expect from the restaurant. 🌶️
Beverage Pairings
This salad pairs beautifully with iced green tea—its light, refreshing flavor cuts through the richness of the chicken and dressing. I recommend Jasmin tea for a floral note that complements the sesame. For a non-alcoholic option, try sparkling limeade—the bubbles and citrus balance the savory flavors perfectly.
Protein Boost
For a heartier meal, add ½ cup cooked edamame (shelled) to the salad base. Toss them in while the vegetables are still crisp. I like to blanch them in boiling water for 2 minutes, then shock in ice water to keep them vibrant.
The edamame adds plant-based protein and a satisfying chew.
Sweet Finish
End the meal with fortune cookies for that classic Applebee's touch. I make a simple batch using store-bought fortune cookie mix (found in the Asian aisle) and a pastry brush for that signature crisp shell.
Fill them with vanilla pudding and a sprinkle of toasted sesame seeds for an authentic flavor twist. 🍪
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh chicken breast?
You can absolutely use rotisserie chicken for convenience! Just shred or chop 1.5 cups of the meat to match the original recipe's quantity. Skip the marinade step since rotisserie chicken is already seasoned, but still cook it in the skillet for 3-4 minutes to warm through. The texture will be slightly different but still delicious.
Why do the won ton strips get soggy before serving?
Won ton strips lose their crunch from moisture absorption. Store them in a sealed container with a paper towel to absorb any dampness. For maximum crunch, add them to the salad right before serving—never more than 5 minutes ahead. If they start to soften, pop them back in a dry skillet for 30 seconds to revive the crispiness.
What's the best way to store leftovers?
Store the salad components separately: keep the chicken and vegetables in one container, and the dressing in another. The won ton strips should go in a paper towel-lined bag to maintain crunch. Refrigerate for up to 2 days. When reheating, warm the chicken and veggies separately, then reassemble with fresh won ton strips and dressing. The texture won't be identical, but it's still tasty!
Can I make this gluten-free?
Yes, but with some adjustments. Use tamari or gluten-free soy sauce in the marinade and dressing. For the won ton strips, check labels—many Asian markets sell gluten-free versions. If unavailable, substitute with crispy fried rice noodles (ensure they're gluten-free certified). The salad base and dressing remain naturally gluten-free. Always verify all ingredients for hidden gluten.
How do I make the dressing thicker or thinner?
For a thicker dressing, whisk in 1 tsp cornstarch mixed with 1 tsp water until smooth, then heat gently until slightly thickened. To thin it, add 1-2 tsp rice vinegar or water one teaspoon at a time. The ideal consistency coats the back of a spoon but doesn't drip excessively. Adjust gradually—you can always fix it, but you can't un-thicken!