Salads
This Applebee's Asian Chicken Salad copycat recipe brings the restaurant's signature flavors straight to your kitchen with crispy wonton crowns and a velvety sesame-ginger dressing. 💛 Growing up in small-town Georgia, I learned early that great salads balance textures and flavors—this one delivers with tender chicken, crunchy toppings, and a dressing that clings perfectly to every bite.
The secret to replicating Applebee's version lies in the creamy sesame dressing and the crispy chicken pieces, achieved through a simple marinade and quick pan-fry.
Unlike many copycat recipes that skimp on details, this method ensures the wonton crowns stay crispy even after mixing with the salad, just like the restaurant version.
What you'll end up with is a restaurant-quality salad featuring tender, marinated chicken, crispy wonton crowns, and a creamy dressing that coats every ingredient. The balance of sweet, savory, and umami flavors makes this salad satisfying enough to serve as a main dish or a light lunch.
Perfect for meal prep or a quick weeknight dinner, this recipe keeps all the signature elements of the original while being easier to make at home. Let's get started on recreating this crowd-pleaser!
Ingredients for applebee's asian chicken salad copycat
Crispy wonton crowns, creamy sesame dressing, and tender chicken—this copycat brings Applebee's signature salad to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Wonton Wrappers 🍜 | 1 package | Square, for wonton crowns |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for flavor |
| Soy Sauce 🥢 | ½ cup | Low-sodium preferred |
| Honey 🍯 | ¼ cup | Light or clover variety |
| Rice Vinegar 🍶 | ¼ cup | White or seasoned |
| Ginger 🧄 | 1 tbsp | Fresh, grated finely |
| Garlic Cloves 🧄 | 3 cloves | Minced, for marinade |
| Vegetable Oil 🫒 | ½ cup | For frying wontons |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Peanut Butter 🥜 | ¼ cup | Creamy, unsweetened |
| Sesame Seeds 🌾 | 2 tbsp | Toasted, for garnish |
| Green Onions 🧅 | 3 whole | Sliced thin, for garnish |
| Romaine Lettuce 🥬 | 1 head | Chopped, for base |
| Red Bell Pepper 🍆 | ½ cup | Diced, for crunch |
The wonton wrappers are key for that signature crunch. Kung Pao wrappers from Asian markets or the square wonton wrappers in the freezer section work best. Avoid round egg roll wrappers—they won't crisp up right. For the chicken, cut into even 1-inch cubes so they cook uniformly. The soy sauce and honey marinade needs 30 minutes to work its magic, so plan ahead. If your local store doesn't carry square wonton wrappers, Trader Joe's or Walmart usually stock them.
No sesame oil? Toasted sesame seeds in a dry pan for 30 seconds makes a decent substitute, then grind into a paste with the dressing. For the dressing, peanut butter adds richness—don't skip it. If you're avoiding peanut butter, substitute with tahini at half the amount. The ginger and garlic can be swapped for 1 tbsp of fresh ginger paste if you prefer convenience. For the crunchy toppings, baby carrots or jicama work well if bell peppers aren't available. The dressing keeps for 5 days in the fridge, so make extra for sandwiches or drizzling over noodles.
This salad tastes even better the next day once the flavors meld. Store the dressing separately in an airtight container for up to 5 days, and keep the wonton crowns in a sealed bag with a paper towel to maintain crispness. The chicken stays tender for 3 days in the fridge, but it's best eaten fresh. For meal prep, assemble everything the night before and store components separately—toss just before serving to keep the wontons crisp. The dressing can also be frozen for 3 months if you make a double batch.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this takes less time than waiting for takeout. Slice the chicken, toss it in a bowl with soy, honey, and sesame oil—that’s the marinade—and let it sit while you boil water. Wonton wrappers? Just unfold, wrap, and bake. Honestly, my lazy Sundays just got an upgrade.
- Umami Bomb: That crispy chicken wrapped in a chewy wonton, drizzled with sticky-sweet honey-soy glaze? It’s the kind of flavor that makes you pause mid-bite. The sesame oil adds this nutty depth, and the soy brings the savory punch—like a tiny Asian feast in every bite.
- Office Lunch Hero: Between us, this is my go-to for meal prep. Make a batch on Sunday, and you’ve got lunch covered all week—no sad desk salads here. Pack the wraps cold or reheat them (they’re surprisingly sturdy), and you’ll be the office favorite. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken breast and wontons are cheap staples, and this recipe stretches them far. A single pan of chicken feeds a family of four, and the wrappers turn leftovers into something exciting. I’ll be real: my grocery bill thanks me every time.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate the iconic restaurant salad at home with crispy wonton crowns and rich sesame dressing.
🍳 Step 1: Marinate and Cook the Chicken
Cut the 1.5 lb boneless chicken breast into 1-inch cubes and place them in a bowl. In a small saucepan, combine 0.5 cup soy sauce, 0.25 cup honey, 0.25 cup rice vinegar, 1 tbsp finely grated ginger, and 3 minced garlic cloves. Bring to a simmer for 2 minutes until the honey dissolves completely.
Pour the warm marinade over the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for maximum flavor penetration. The chicken will absorb the sweet-savory marinade, developing that signature Applebee's taste.
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. The pieces should reach an internal temperature of 165°F. Remove from heat and set aside.
👨🍳 Step 2: Prepare the Creamy Sesame Dressing
In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup creamy peanut butter, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. The mixture will be thick but smooth. If it's too thick, add 1-2 teaspoons of warm water to reach a pourable consistency.
This dressing is the heart of the salad—its rich, nutty-sweet flavor balances the crispy wonton crowns perfectly. Taste and adjust seasoning if needed, adding more soy sauce for saltiness or honey for sweetness. The dressing should coat the back of a spoon but still be pourable.
Cover and refrigerate while you prepare the remaining components. The flavors will meld beautifully as you assemble the salad.
🥘 Step 3: Fry the Wonton Crowns
Fill a deep skillet or Dutch oven with 3 inches of vegetable oil and heat over medium heat until it reaches 350°F (use a thermometer for accuracy). While the oil heats, fill each wonton wrapper with 1 teaspoon of the cooked chicken and fold into a triangle, sealing the edges tightly.
Carefully place the wonton crowns in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes until they're golden brown and crispy on all sides. Drain on paper towels and sprinkle immediately with 2 tbsp toasted sesame seeds while still hot.
Here's the thing—don't skip the sesame seeds. They add that essential crunch and nutty aroma that makes this salad so distinctive. Keep the fried wonton crowns warm in a single layer on a wire rack.
🍽️ Step 4: Assemble the Salad
Chop the 1 head romaine lettuce into bite-sized pieces and place in a large serving bowl. Add the 0.5 cup diced red bell pepper and 3 sliced green onions for freshness and crunch. Arrange the crispy wonton crowns on top, slightly overlapping for that restaurant-style presentation.
Drizzle the creamy sesame dressing generously over the salad, tossing gently to coat everything evenly. The warm wonton crowns will soften slightly as they absorb the dressing, creating that perfect texture contrast. Serve immediately while the wonton crowns are still crispy.
For the ultimate presentation, garnish with additional sesame seeds and green onion slices. Each bite should deliver the perfect combination of crispy wonton, tender chicken, fresh vegetables, and rich dressing—just like the Applebee's original.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- Cook Chicken to 165°F: That thermometer reading isn’t optional—chicken breast turns rubbery when overcooked, and undercooked? Well, let’s just say you don’t want to play Russian roulette with your lunch. Slice it thin (¼-inch) before cooking so it hits temp fast and stays juicy.
- Toast Wonton Wrappers Dry: Skip the oil—just lay them flat in a dry skillet over medium heat for 20-30 seconds per side until golden. They’ll crisp up perfectly without turning greasy, and you’ll avoid the sad, limp wrappers that make the whole dish feel half-baked.
- Balance Soy and Honey: Too much honey? It’ll cloy. Too much soy? It’ll overpower. Start with a 2:1 ratio (soy to honey) and adjust by the teaspoon—you’re aiming for sticky-sweet, not candy-like. Taste as you go, or you’ll end up with dessert instead of salad.
- Chill Wrappers Before Folding: Wrappers get sticky when warm. After toasting, let them cool on a wire rack for 2 minutes before filling—this keeps the filling from leaking out when you fold. (Yes, it’s annoying, but no one wants a soggy mess.)
Troubleshooting your applebee's asian chicken salad copycat
Wonton Crowns Too Soft
If your wonton crowns turn out soggy instead of crispy, you're likely frying at the wrong temperature or not draining properly. I've found that 350°F is the sweet spot—any lower and they'll absorb oil instead of crisping.
Use a deep-fry thermometer to maintain this temperature precisely. After frying, place the wonton crowns on a wire rack instead of a plate to allow air circulation. This prevents steam buildup that turns crispy textures soggy. 💡
Dressing Too Thin
The creamy sesame dressing can become too thin if you don't account for the peanut butter's natural oils. Start with 0.5 cup mayonnaise and 0.25 cup peanut butter—this ratio is crucial. If it's still too thin after whisking, add just 1 teaspoon of warm water at a time.
I've learned the hard way that adding too much liquid ruins the texture. For extra thickness, chill the dressing for 30 minutes before using—this helps it hold its shape better when tossed with the salad.
Chicken Overcooking
Chicken breast can easily dry out when cooked in batches, especially if you're not monitoring the heat properly. Cook the chicken over medium-high heat for no more than 5-6 minutes total, stirring occasionally. The internal temperature should reach 165°F—use a meat thermometer to check.
If your chicken turns out dry, try brining it for 20 minutes in 1 cup water + 1 tbsp salt before marinating. This keeps it juicy through the cooking process. 🍗
Lettuce Getting Mushy
Romaine lettuce wilts quickly when mixed with warm dressing or crispy toppings. To prevent this, keep all components chilled until the very last moment. Store the lettuce in an airtight container with a paper towel to absorb excess moisture.
When assembling, add the dressing just before serving and toss gently. For extra crunch, add the lettuce to the bowl right before plating, then arrange the crispy wonton crowns on top instead of mixing them in.
Dressing Separating
The peanut butter and mayonnaise can separate if the dressing sits too long or if you don't whisk it thoroughly. To prevent this, whisk the ingredients vigorously for at least 2 minutes until completely smooth. For extra insurance, add 1 teaspoon of Dijon mustard to help emulsify the mixture.
If separation does occur, simply whisk again before using. Store the dressing in an airtight container with the lid sealed tightly to maintain its consistency. The mustard trick works like magic—I've used it in all my Asian-inspired dressings since learning it from Chef Chen. ✨
Uneven Cooking
If your wonton crowns cook unevenly or the chicken pieces vary in doneness, it's likely due to inconsistent heat distribution. For the chicken, use a heavy-bottomed skillet like a Lodge cast iron to maintain even heat. When frying wontons, work in small batches—overcrowding the pan causes temperature drops.
I've found that using a slotted spoon to carefully place each wonton crown in the oil ensures they all cook uniformly. This attention to detail makes all the difference in restaurant-quality results. 🔥
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Store the dressing separately in an airtight container for up to 5 days in the fridge. Keep the wonton crowns in a sealed bag with a paper towel to maintain crispness, and store the chicken for 3 days. Assemble everything the night before but toss just before serving to keep the wontons crisp. The flavors actually improve overnight as they meld together!
What if I don't have wonton wrappers?
No problem! Use square egg roll wrappers instead—they'll give you that same crispy texture. For a shortcut, you can even use philly rolls or even panko-breaded chicken pieces as a substitute. Just make sure to coat them well in oil before frying for that signature crunch.
How can I make this salad gluten-free?
For a gluten-free version, use gluten-free tamari instead of soy sauce in both the marinade and dressing. Look for gluten-free wonton wrappers (many Asian markets carry them) or substitute with gluten-free phyllo dough for the crispy topping. Double-check all ingredients, especially the peanut butter and mayonnaise, to ensure they're certified gluten-free.
Can I use rotisserie chicken instead?
Yes, but you'll need to adjust the recipe slightly. Shred the rotisserie chicken and mix it with 1 tbsp soy sauce and 1 tsp honey to mimic the marinade flavor. Use about 1.5 cups of shredded chicken (equivalent to the original recipe's weight). The texture will be slightly different, but it's a great shortcut for busy weeknights!
Why is my dressing too thick or too thin?
The dressing should be thick but pourable. If it's too thick, add 1 tsp warm water at a time. If too thin, whisk in 1 tsp peanut butter or chill the dressing for 30 minutes to help it thicken naturally. The key is the ratio of 0.5 cup mayo to 0.25 cup peanut butter—stick to this for perfect consistency every time!