Salads
Recreating Applebee's Chinese Chicken Salad at home delivers crispy, tender chicken bites and that signature sweet sesame dressing you crave. The secret lies in properly seasoning the chicken and achieving the perfect balance of textures—crispy edges on the noodles, tender chicken, and a dressing that's sweet yet tangy.
I've perfected this restaurant favorite through years of testing, and it's now a staple in my kitchen whenever I want that familiar comfort.
What makes this recipe special is the combination of techniques: grilling the chicken for smoky flavor while keeping it tender, toasting the noodles until they're crispy, and assembling everything with a dressing that's both simple and deeply flavorful.
The sesame-ginger dressing ties all the components together, creating that perfect sweet-savory balance that defines the restaurant version. It's a dish that comes together in under 30 minutes, making it ideal for weeknight dinners or meal prep.
By the time you finish assembling this salad, you'll have a bowl that's visually appealing and packed with flavor—crispy noodles, tender chicken, crunchy vegetables, and a dressing that's rich and aromatic. The combination of textures and flavors makes every bite satisfying, and the presentation is restaurant-quality without the hassle.
This is the kind of dish that feels indulgent yet comes together effortlessly, proving you can recreate restaurant favorites at home.
The best part? This salad holds up well for leftovers, making it perfect for meal prepping. The flavors actually improve as the dressing penetrates the chicken and noodles, giving you a taste of Applebee's anytime you want.
Let's get started on making this crispy, tender, and deeply satisfying salad that's sure to become a new favorite.
Ingredients for applebee's chinese chicken salad
Sweet sesame dressing meets crispy chicken—this salad delivers restaurant-quality flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Rice Noodles 🍜 | 8 oz | Thin, dry variety |
| Extra-Firgin Olive Oil 🫒 | ½ cup | For toasting noodles |
| Sesame Oil 🫒 | 1 tbsp | For dressing and noodles |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For marinade |
| Honey 🍯 | 2 tbsp | For glaze and dressing |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Toasted Sesame Seeds 🥜 | 2 tbsp | For garnish |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced |
| Green Onions 🧅 | 3 whole | Thinly sliced |
| Shredded Carrots 🥕 | 1 cup | Freshly shredded |
| Sesame Dressing Ingredients 🥄 | ½ cup | Combine all dressing components |
| Mayonnaise 🥛 | ¼ cup | For dressing base |
| Rice Vinegar 🍶 | 2 tbsp | For dressing tang |
| Sesame Oil 🫒 | 1 tbsp | For dressing richness |
| Sugar 🍚 | 1 tbsp | For dressing sweetness |
| Salt 🧂 | ½ tsp | To taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken is the star, so boneless, skinless breasts cut into even 1-inch cubes cook perfectly. Grab fresh ginger and garlic from the produce section—they make all the difference. For the noodles, Thai Kitchen brand or any rice noodles work, but check the package for cooking time. The extra-firgin olive oil for toasting should be a fruity, peppery variety—California Olive Ranch is my go-to. Toast the noodles until they're crispy at the edges, then toss with sesame oil for that signature aroma.
No sesame seeds? Toasted sunflower seeds work in a pinch, though they won't taste identical. Substitute honey with maple syrup if you're avoiding refined sugar, but the flavor will shift slightly. The dressing is where the magic happens—Kikkoman soy sauce and Bragg's liquid aminos both work for the marinade, but Bragg's has a deeper umami punch. For the dressing, Hellmann's or Duke's mayonnaise keeps things creamy. If you're gluten-sensitive, swap soy sauce for tamari or coconut aminos.
This salad keeps beautifully for 3 days in the fridge, though the noodles soften over time. Store the dressing separately and toss just before serving to maintain that crispy texture. For meal prep, assemble everything except the dressing, then drizzle when ready to eat. The flavors actually deepen as the dressing penetrates the chicken and noodles—trust me on this. If you're making this ahead, grill the chicken last to keep it extra crispy.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this when I’m too tired to think. Slice the chicken, toss it in a pan with a splash of sesame oil and soy sauce—boom, done. The rice noodles cook in minutes, and honestly? Even if you burn the garlic a little, no one will care.
- Umami Bomb Combo: That low-sodium soy sauce and sesame oil marriage? Chef’s kiss. The chicken stays juicy while the noodles soak up just enough flavor to be addictive. Between us, I’ve had this salad three times this week—no regrets.
- Lunchbox or Dinner Fix: Pack it cold for work or serve it warm for date night. The noodles hold up perfectly, and the chicken stays tender whether you eat it straight from the fridge or reheated later. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: Chicken breast stretches farther than you’d think, and rice noodles cost next to nothing. Make a double batch, and you’ve got two meals for the price of one. My wallet and my taste buds thank me.
Step-by-step instructions for Applebee's chinese chicken salad
Here's how to recreate that perfect balance of crispy chicken and sweet sesame dressing at home.
Marinate and Cook the Chicken to Perfection
Cut the 1.5 lb boneless chicken breast into 1-inch cubes for even cooking. In a bowl, whisk together 2 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon grated fresh ginger, and 3 minced garlic cloves. Add the chicken cubes and toss until fully coated. Let it marinate for at least 30 minutes—this ensures deep flavor penetration and helps tenderize the meat.
Heat 0.5 cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the marinated chicken and cook for 4-5 minutes per side until golden brown and cooked through to 165°F internally. The chicken should be crispy on the outside while remaining juicy inside. Transfer to a plate and set aside—don't skip this resting step, as it helps retain moisture.
Prepare the Sweet Sesame Dressing
In a small bowl, combine the 0.5 cup sesame dressing ingredients (which includes 0.25 cup mayonnaise, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper). Whisk vigorously until smooth and creamy. The dressing should have a glossy sheen and a perfect balance of tangy, sweet, and nutty flavors. Taste and adjust seasoning if needed—this is where the magic happens.
For extra richness, drizzle in 1 tablespoon sesame oil and mix well. The sesame oil adds that signature nutty aroma and depth that makes this salad truly special. Cover and refrigerate until ready to use—this allows the flavors to meld beautifully.
Toast the Rice Noodles and Prepare Vegetables
Cook the 8 oz rice noodles according to package instructions until al dente—usually 3-5 minutes in boiling water. Drain immediately and rinse under cold water to stop the cooking process. Toss the noodles with 1 tablespoon sesame oil and spread them on a baking sheet. Toast in a 350°F oven for 10-12 minutes, stirring halfway, until golden and crispy. This step is crucial for achieving that perfect texture that mimics the restaurant version.
While the noodles toast, thinly slice the 1 whole red bell pepper and 3 whole green onions. Shred the 1 cup carrots using a fine grater or mandoline for uniform texture. The vegetables should be bright and fresh—this adds a satisfying crunch to every bite.
Assemble the Salad with Crispy Chicken and Fresh Toppings
In a large bowl, combine the toasted rice noodles, shredded carrots, sliced red bell pepper, and green onions. Gently fold in the crispy chicken cubes, ensuring they're evenly distributed throughout the salad. Here's the thing—you want every bite to have that perfect mix of textures and flavors.
Drizzle the salad with the prepared sweet sesame dressing and toss gently to coat. Sprinkle 2 tablespoons toasted sesame seeds on top for that final crunchy finish. The sesame seeds not only add texture but also enhance the nutty aroma that ties the dish together. Serve immediately while the chicken is still crispy and the noodles retain their toasted crunch.
Pro Tips For Making Applebee'S Chinese Chicken Salad
- Pound Chicken Thin: Applebee’s version relies on ultra-thin chicken strips that cook fast and stay tender. Use a rolling pin or meat mallet to flatten each breast to about ¼-inch thickness—thicker pieces dry out or stay chewy, and thinner ones crisp up perfectly in the stir-fry.
- Rinse Rice Noodles Cold: Fresh rice noodles stick together like glue when hot. After boiling, dump them into a colander and rinse under cold water while stirring—this stops cooking and separates the strands. Skip this, and your salad will be one giant clump.
- Marinate Chicken 15 Minutes: Toss the sliced chicken with soy sauce, sesame oil, and olive oil before cooking, not after. Let it sit for at least 15 minutes in the fridge—this ensures flavor penetrates and prevents the chicken from turning into rubber when stir-fried.
- High Heat, Fast Stir: Cook the chicken in a screaming-hot wok or skillet until edges blister—about 2-3 minutes. Overcrowding drops the temp, making the chicken steam instead of sear. Work in batches if needed, but keep the pan moving.
Dietary considerations for this dish
Gluten-Free Adaptations
To make this salad gluten-free, swap the regular soy sauce for tamari or coconut aminos—both provide that umami punch without gluten. I’ve tested this with San-J Tamari and it works beautifully. Also, double-check your rice noodles for gluten-free certification, as some brands process in shared facilities. 🌱
Dairy-Free Options
The dressing is naturally dairy-free, but if you’re avoiding mayo entirely, blend ½ cup Greek yogurt with 1 tablespoon Dijon mustard and 1 tablespoon rice vinegar for a tangy base. Use avocado oil instead of sesame oil for a neutral flavor.
The salad’s crispy texture and sweet-savory balance remain intact—trust me, I’ve made this version for vegan gatherings at my farm. 🥑
Lower-Carb Modifications
Skip the rice noodles entirely and replace them with shredded cabbage (about 4 cups) or zucchini noodles for a lighter base. The cabbage adds crunch while reducing carbs significantly.
For extra protein, double the chicken portion to 2 lbs and grill it with the same marinade. The salad still delivers that satisfying crunch and flavor—just with fewer carbs. 🥬
Protein Swaps
Need a vegetarian option? Swap the chicken for extra-firm tofu pressed and cubed, then marinate and pan-fry it using the same soy-ginger glaze. For seafood lovers, try shrimp—peel, devein, and toss in the marinade for 5-6 minutes per side until pink.
Both alternatives maintain the dish’s crispy texture and sweet-savory profile. 🦐
Allergen-Friendly Tips
For nut allergies, omit the sesame seeds and use sunflower seeds instead—they provide a similar crunch without the risk. If sesame oil is a concern, replace it with avocado oil in both the dressing and noodle toasting.
Always check labels on soy sauce and rice vinegar for hidden allergens, especially if you’re sensitive to multiple triggers. Safety first! 🛡️
Nutrition facts
Frequently asked questions
Why does Applebee's Chinese Chicken Salad have crispy chicken and noodles?
The crispy texture comes from two key techniques: marinating the chicken in a sweet-savory glaze (soy sauce, honey, ginger) before pan-searing it until golden brown, and toasting the rice noodles in the oven until they develop crispy edges. This creates that satisfying contrast between tender chicken and crunchy noodles.
Can I make this salad ahead of time?
Yes, but with a few adjustments! Prepare all components separately and store them in airtight containers. Keep the chicken and noodles refrigerated (no dressing yet) for up to 3 days. When ready to serve, quickly reheat the chicken in a skillet, toast the noodles again for 5 minutes at 375°F, then assemble with fresh veggies and dressing. The flavors actually improve overnight!
What's the secret to getting the dressing just right?
The dressing needs a perfect balance of sweet, tangy, and nutty flavors. Whisk all ingredients thoroughly and let it sit for 10 minutes before using—this allows the flavors to meld. For extra richness, add 1 teaspoon extra sesame oil just before tossing. Taste and adjust: more rice vinegar for tang, honey for sweetness, or a pinch of salt for depth.
Can I substitute regular noodles for rice noodles?
Not recommended—the dish relies on the delicate texture of rice noodles. If you must substitute, use vermicelli or angel hair pasta, but cook them al dente and toast them thoroughly. Regular egg noodles will absorb too much moisture and lose their crispness. The salad's signature texture depends on those perfectly toasted strands!
How do I keep the chicken from drying out?
Marinate the chicken for at least 30 minutes (up to 2 hours) to tenderize it. Cook over medium-high heat in small batches to avoid overcrowding, and use a meat thermometer to ensure it reaches 165°F internally. Let it rest for 5 minutes after cooking—this redistributes juices and keeps it moist. Never skip the resting step!