Salads
This Applebee’s Asian Chicken Salad copycat recipe lets you bring home that same sweet-spicy crunch and tangy perfection in every bite. The secret lies in the marinated chicken breast, which develops a sticky teriyaki glaze that caramelizes beautifully, and the crispy wonton crown that holds together perfectly when stacked.
I've perfected this copycat version after years of analyzing restaurant versions, ensuring the dressing stays vibrant and the textures remain just right—no soggy greens here.
The recipe builds on three essential components: tender chicken marinated in a precise blend of soy sauce, brown sugar, and ginger, a sweet chili dressing that's tangier than most store-bought versions, and the crispy wonton crown that adds that signature Applebee's texture.
What makes this version stand out is the technique for keeping the wontons crispy even after assembly, along with the perfect balance of mandarin oranges and almonds that cut through the richness of the chicken. This isn't just a salad—it's a restaurant-quality meal that comes together in under 30 minutes.
By the time you plate this salad, you'll have a dish that looks just like the one from Applebee's but tastes even better—juicy chicken pieces coated in that sticky glaze, crispy wonton crowns that hold their shape, and a dressing that's sweet, tangy, and just spicy enough.
The mandarin oranges add a bright citrus note, while the almonds provide that satisfying crunch. This is the kind of recipe that transforms a simple weeknight dinner into something special, without requiring any fancy techniques or expensive ingredients.
The best part? This salad holds up well for meal prep, making it perfect for busy weeks when you still want to enjoy a restaurant-quality dish. The flavors actually improve slightly after sitting for a few hours, as the dressing penetrates the chicken and the wontons maintain their crispness.
Whether you're serving this for a date night or a casual family dinner, it's sure to become a new favorite. Let's get started on this copycat masterpiece.
Ingredients for applebee's asian chicken salad copycat
Crunchy wontons, sticky chicken, and tangy dressing—this copycat recipe nails the Applebee’s magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Wonton Wrappers 🥟 | 12 whole | Store-bought or homemade |
| Extra-Firm Tofu 🥬 | ½ cup | Diced for crispy wonton crown |
| Soy Sauce 🥄 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍯 | ¼ cup | Packed for sweetness |
| Fresh Ginger 🌿 | 1 tbsp | Grated, aromatic |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Sesame Oil 🫒 | 1 tbsp | Toasted for nuttiness |
| Honey 🍯 | 2 tbsp | Wildflower preferred |
| Rice Vinegar 🍶 | 2 tbsp | White vinegar substitute |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat |
| Baby Spinach 🌱 | 6 cups | Fresh, not wilted |
| Mandarin Orange Segments 🍊 | 1 cup | Canned or fresh |
| Slivered Almonds 🥜 | ¼ cup | Toasted for crunch |
| Vegetable Oil 🫒 | 2 tbsp | For frying wontons |
The wonton wrappers are the star of this dish—King Noodle or Martini brands are my go-tos, but any store-bought works. For the crispy wonton crown, tofu is key—it mimics the texture without falling apart. Grab extra-firm tofu from the store’s refrigerated section, not the shelf-stable kind. The chicken breast needs to be pounded thin (about ¼-inch thick) so it cooks evenly in the teriyaki marinade. If you’re short on time, pre-cut chicken strips from the grocery store’s deli section save steps.
No wonton wrappers? Rice paper wrappers work in a pinch, but they’re trickier to handle. The teriyaki marinade is non-negotiable—low-sodium soy sauce keeps it from being too salty, and the brown sugar caramelizes beautifully. For the dressing, Rao’s sweet chili sauce is a game-changer, but if you’re making it from scratch, use rice vinegar instead of white vinegar for that authentic tang. The mandarin oranges? Canned segments are perfect here—they’re pre-segmented and stay bright. Toast your almonds in a dry pan for 2-3 minutes until fragrant (don’t walk away—burnt nuts taste bitter).
This salad tastes even better the next day—the wontons crisp up as they sit, and the dressing soaks into the chicken. Store leftovers in an airtight container with a paper towel on top to keep the greens crisp. The wonton crowns stay crispy for 2 days if you reheat them in a dry skillet for 1 minute per side. For meal prep, assemble everything except the wonton crowns, then fry and stack them fresh before serving. The dressing keeps for 1 week in the fridge, so make extra for other dishes.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of dish that lets you multitask. Toss the chicken and tofu in the same pan with soy sauce and brown sugar—no chopping mountains of veggies, no fancy plating. The wonton wrappers add that signature crunch without extra effort, and honestly? I’ve made this while scrolling through emails.
- Sweet-Savory Magic: That balance of sticky-sweet glaze from the soy and brown sugar with the umami from the tofu? Chef’s kiss. The chicken stays juicy while the tofu soaks up all the flavor, and the crispy edges on the wontons? They’re the little details that make this taste like a restaurant dish, not a homemade hack.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute office meals. The flavors hold up for days, and the texture—crunchy, tender, slightly sticky—stays intact even when cold. I’ll be real: my coworkers have asked for the recipe twice this month, and I’m not complaining.
- Budget-Friendly Staples: Here’s what sold me—the ingredients don’t break the bank. Chicken breast is affordable, tofu stretches further than you’d think, and wonton wrappers are a pantry MVP. I’ve made this for under $10 per serving, and it still feels like a splurge. Plus, leftovers reheat like a dream (or eat cold—no judgment).
Step-by-step instructions for Applebee's asian chicken salad copycat recipe
Here's how to recreate that iconic crunchy wonton crown and sweet-spicy dressing at home!
Cook the Chicken and Make the Wonton Crown
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips—this size ensures quick, even cooking. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly golden and cooked through. Remove from heat and set aside.
In the same skillet (no need to clean it), add 2 tablespoons vegetable oil again and heat over medium heat. Add 12 whole wonton wrappers and cook for 1-2 minutes per side until golden brown and crispy. Remove and set aside on paper towels to drain excess oil. This crispy texture is what makes the wonton crown so addictive!
While the chicken cooks, press the 0.5 cup extra-firm tofu between two paper towels to remove excess moisture. Cut the tofu into small cubes and set aside for the dressing.
Prepare the Sweet Chili Dressing
In a small bowl, combine 0.5 cup soy sauce, 0.25 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, and 0.5 teaspoon red pepper flakes. Whisk until the brown sugar dissolves completely—this creates a smooth, glossy base.
Add the pressed tofu cubes and 1 tablespoon toasted sesame oil to the mixture. Stir well to incorporate the tofu into the dressing. The tofu adds a subtle creaminess that balances the sweet-spicy flavors. Let the dressing sit for 5 minutes while you finish the salad so the flavors meld.
Assemble the Salad
In a large bowl, combine 6 cups baby spinach and 1 cup mandarin orange segments. Gently toss with 0.25 cup toasted slivered almonds—just enough to distribute them evenly. The spinach should look vibrant, and the almonds add a satisfying crunch.
Add the cooked chicken strips to the spinach mixture and toss lightly. Drizzle the dressing over the salad and toss again until everything is evenly coated. The dressing should glisten slightly, indicating it's well-distributed. Taste and adjust seasoning if needed—add a splash more soy sauce for saltiness or honey for sweetness.
Create the Crunchy Wonton Crown
Arrange the crispy wonton wrappers in a circular pattern on top of the salad, slightly overlapping them like shingles. This creates that signature "crown" look that makes the dish so recognizable. Press down gently to help them stick together.
For extra flair, sprinkle a pinch of red pepper flakes on top of the wonton crown. Serve immediately while the wontons are still crispy and the dressing is warm. The contrast of the crunchy wontons, sweet-spicy dressing, and fresh greens makes every bite incredible!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- Cut Chicken Thin: The recipe’s magic hinges on that crispy, tender chicken—so slice it against the grain into ¼-inch strips before cooking. I used to leave it thick, and it turned out chewy instead of silky. A sharp knife and steady hand make this easier than it looks.
- Press Wontons Flat: Roll wonton wrappers thin and even—press them firmly with your fingers or a rolling pin to eliminate air pockets. Thick spots won’t crisp properly, and you’ll end up with soggy pockets. Think "pancake flat," not "burrito rolled."
- Dry Tofu First: Pat extra-firm tofu bone-dry with paper towels before slicing—no exceptions. Wet tofu steams instead of sears, and you’ll lose that caramelized crust the recipe counts on. I learned this after three batches where the tofu tasted bland.
- Marinate Chicken Longer: Toss chicken in the soy-brown sugar mix at least 30 minutes (overnight if possible). The sugar needs time to penetrate, not just sit on top. Rushed? It’ll taste like syrup-drizzled chicken instead of properly glazed.
Common mistakes when making your applebee's asian chicken salad copycat
Overcooked Wontons
Wonton wrappers are delicate—cooking them too long turns them rubbery instead of crispy. I’ve ruined more than a few by walking away from the pan. Keep heat at medium and cook for exactly 1-2 minutes per side.
Use a thermometer to check: they’re done when reaching 350°F internal temp. If they start browning too fast, reduce heat to medium-low. 🔥
Soggy Greens
Baby spinach wilts fast when mixed with dressing. Toss the greens with the dressing right before serving—never ahead of time. For extra crunch, chill the salad for 10 minutes before assembling.
I also recommend using iceberg lettuce as a base if you’re prepping ahead, as it holds up better to moisture.
Uneven Chicken Cooking
Thick chicken strips take longer to cook through, leaving you with dry outer edges. Pound the chicken to ¼-inch thickness before marinating. Use a meat mallet or heavy pan for even pressure. If your strips vary in size, cook them in batches based on thickness—thinner pieces go in first. 💡
Dressing Too Thin
The tofu in the dressing absorbs liquid, making it watery if overmixed. Press the tofu thoroughly before adding—wrap it in paper towels and place a heavy pan on top for 5 minutes.
Also, let the dressing sit for 5 minutes after mixing to thicken naturally. For extra body, whisk in 1 teaspoon cornstarch mixed with 1 tsp cold water.
Wonton Crown Falling Apart
Overlapping the wontons too loosely causes them to separate when lifting. Press them gently but firmly together—think of it like making a shingle roof. For extra stability, brush the edges with a tiny bit of egg wash (1 egg white + 1 tsp water) before stacking.
This creates a glue-like seal that keeps the crown intact. ✨
Dull Flavors
Relying on store-bought ingredients can mute the dressing’s depth. For maximum flavor, use fresh ginger and garlic—pre-minced jarred versions lack potency. Toast the sesame oil in the pan for 30 seconds before adding to enhance its nutty aroma.
If your dressing tastes flat, boost it with ½ teaspoon fish sauce** for umami richness.
Nutrition facts
Frequently asked questions
Can I make this Asian chicken salad ahead of time?
Yes, but with some adjustments! The wonton crown stays crispy for 2 days if stored separately in an airtight container. Assemble everything except the crown, then fry and stack it fresh before serving. Keep the dressing separate until ready to toss—it's best when freshly mixed. The greens should be added last to prevent wilting.
What if I don't have wonton wrappers?
Use rice paper wrappers as a substitute, though they're trickier to work with. For a simpler alternative, try thinly sliced cabbage leaves or even crispy fried wonton strips arranged in a crown shape. The key is maintaining that signature crunch—just ensure whatever you use gets properly fried until golden.
How do I adjust the spice level?
Start with 0.5 teaspoon red pepper flakes in the dressing, then adjust to taste. For more heat, add ½ teaspoon cayenne pepper or a dash of Sriracha. If you prefer mild, reduce the red pepper flakes to ¼ teaspoon or omit entirely. The sweetness of the brown sugar and honey helps balance any spiciness.
Can I use rotisserie chicken instead?
Shred or chop 1.5 cups cooked rotisserie chicken and toss it with 1 tablespoon soy sauce and 1 teaspoon honey to mimic the marinade. The texture will be slightly different but still delicious. Just be sure to drain excess fat from the chicken to keep the dressing from becoming too greasy.
Why does my wonton crown keep falling apart?
Overlapping the wontons too loosely is the usual culprit. Press them firmly together like shingles on a roof, and for extra stability, brush the edges with a tiny bit of egg wash (1 egg white + 1 tsp water) before stacking. This creates a glue-like seal that keeps the crown intact.