Salads
This Applebee's Oriental Chicken Salad copycat recipe delivers the exact same flavors you love—crispy grilled chicken, creamy peanut swirls, and that signature wonton crunch. After years of perfecting restaurant copycats, I've cracked the code for replicating their signature balance of sweet, tangy, and savory notes at home.
The secret lies in marinating the chicken just right and assembling everything in the proper order.
The chicken gets marinated in a blend of soy sauce, brown sugar, and garlic for that signature caramelized flavor, then grilled to achieve that perfect crispy texture. The creamy peanut dressing is where the magic happens—it's tangy, slightly sweet, and just thick enough to coat every bite of salad.
Wonton strips add that satisfying crunch that makes this salad so addictive.
What you'll end up with is a salad that looks and tastes exactly like the one from Applebee's—crispy chicken pieces, creamy peanut dressing swirled throughout, and those little wonton bits that add texture with every bite.
The greens stay fresh and crisp, while the dressing ties everything together into a harmonious blend of flavors.
This recipe serves four and comes together in about 30 minutes, making it perfect for weeknight dinners or meal prep. The flavors actually improve as the salad sits, so it's great for making ahead and taking to work or picnics. Let's get started on recreating this restaurant favorite at home!
Ingredients for applebee's oriental chicken salad copycat
Just 15 ingredients for that restaurant-worthy crunch and creamy peanut swirl you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Wonton Strips 🍜 | 3 oz | For crunchy texture |
| Red Bell Pepper 🌶️ | 1 medium | Diced, seeds removed |
| Carrot 🥕 | 1 medium | Shredded or julienned |
| Green Leaf Lettuce 🥬 | 6 cups | Romaine or butter lettuce |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened |
| Mayonnaise 🥫 | ½ cup | Duck brand preferred |
| Soy Sauce 🍶 | ¼ cup | Low sodium preferred |
| Brown Sugar 🍚 | ¼ cup | Packed firmly |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Rice Vinegar 🍶 | 2 tbsp | For tangy balance |
| Honey 🍯 | 1 tbsp | For sweetness |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The wonton strips are non-negotiable for that signature crunch. Trader Joe's sells them pre-packaged, but the Asian market section at Walmart or Costco has bulk bags that last forever. Look for crispy, golden ones—not soft or greasy. The peanut butter needs to be creamy and unsweetened—Jif Natural or Skippy work perfectly. For the chicken, grab boneless, skinless breasts and cut them into even strips so they cook uniformly. The red bell pepper? Fresh is best, but if you're in a pinch, jarred diced peppers work for the shredded carrots.
No sesame oil? Toasted vegetable oil gives a similar aroma. Short on honey? Maple syrup at half the amount works in a pinch. The soy sauce should be low-sodium to avoid over-salting the dressing. For the chicken marinade, I always double-check the brown sugar is packed firmly—lightly packed means less sweetness. Want extra crunch? Toss in crushed wonton chips on top before serving. The lettuce should be crisp—Romaine or butter lettuce holds up best to the dressing.
This salad keeps beautifully. Store the dressing separately and toss everything together right before serving to maintain that crisp texture. The dressing stays fresh for 5 days in the fridge, and the chicken can be marinated overnight. I always make extra dressing—it's perfect for sandwiches or drizzling over noodles. Keep the wonton strips in an airtight container so they stay crispy for up to 3 days.
Why You'll Love This Recipe
- I’ll be real: chicken breast and wonton strips stretch this recipe to feed four for under $15. The bell pepper and carrot bulk it up, so no one feels like they’re eating a sad side dish. Leftovers? They disappear just as fast as the first batch.
- 20-Minute Crispy Chicken: I swear, the secret’s in the quick sear—those wonton strips turn the chicken into shatteringly crispy bites that still stay juicy inside. No fancy techniques, just a hot pan and 10 minutes of hands-off magic.
- Sauce That Sticks: Between us, the tangy sesame-ginger dressing clings to everything like it’s afraid to let go. That red bell pepper and carrot? They soak up the flavor like sponges, making every bite taste like a restaurant version—not some sad homemade knockoff.
- Lunchbox Hero: Honestly, this is my go-to for work lunches. Toss the chicken, veggies, and lettuce into a container, and it stays fresh for days. The wonton strips add that satisfying crunch even after sitting overnight—no soggy salad here.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to nail that signature crunch and creamy peanut swirl at home.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips and place them in a bowl. In a small bowl, whisk together 0.25 cup soy sauce, 1 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tsp salt. Pour this marinade over the chicken and let it sit for at least 15 minutes—this ensures tender, flavorful chicken that soaks up all those Asian-inspired notes.
Heat a large skillet over medium-high heat and add the chicken strips in a single layer. Cook for 4-5 minutes per side until they reach 165°F internally and develop a light golden-brown sear. Don't overcrowd the pan—this keeps the chicken crispy on the outside while staying juicy inside. Transfer the cooked chicken to a plate and let it rest for 5 minutes before shredding it into bite-sized pieces.
Prepare the Creamy Peanut Dressing
In a medium bowl, combine 0.5 cup peanut butter, 0.5 cup mayonnaise, 0.25 cup brown sugar, 1 tbsp honey, and 1 tbsp rice vinegar. Whisk vigorously until smooth and creamy—this should take about 2 minutes. The dressing should be thick but pourable; if it's too stiff, add 1-2 teaspoons of warm water to loosen it. Taste and adjust seasoning with a pinch more salt if needed.
Here's the thing—this dressing is the heart of the salad. The peanut butter and brown sugar create that signature sweetness, while the vinegar and honey balance it with tang. Don't skip the whisking; you want it completely smooth so it coats every bite of chicken and lettuce perfectly.
Assemble the Salad Base
In a large bowl, combine 6 cups green leaf lettuce, 1 medium diced red bell pepper, and 1 medium shredded carrot. Toss gently with your hands or a spatula to distribute the veggies evenly. The lettuce should be crisp and fresh—if it's wilted, give it a quick rinse and spin dry before assembling. This is your foundation, so take your time to make sure everything is evenly distributed.
Add the shredded chicken to the lettuce mixture and toss again, this time incorporating the 3 oz wonton strips as well. The wonton strips will add that signature crunch that makes this salad so addictive. If you're serving immediately, hold off on adding the dressing until just before serving—this keeps the lettuce crisp.
Combine and Garnish for Restaurant-Quality Results
Pour the creamy peanut dressing over the salad and toss gently to coat everything evenly. You want each bite to have that perfect balance of creamy dressing, crispy wonton strips, and tender chicken. If the salad seems too dry, add 1-2 tablespoons of dressing at a time until it reaches your desired consistency.
Transfer the salad to a serving platter and sprinkle with 1 tbsp toasted sesame seeds for that final restaurant-quality touch. The sesame seeds add a nutty aroma and visual appeal that really elevates the dish. Serve immediately while the lettuce is still crisp and the wonton strips maintain their crunch—this salad doesn't keep well once assembled.
Optional Wonton Strip Crisping (For Extra Crunch)
For that signature Applebee's crunch, you can crisp the wonton strips separately before adding them to the salad. Heat a dry skillet over medium heat and add the 3 oz wonton strips in a single layer. Cook for 1-2 minutes per side until they're golden brown and crispy. Watch them closely—they'll crisp up quickly and can burn easily. Transfer the crisped wontons to a paper towel-lined plate to drain any excess oil before adding them to the salad.
This extra step is worth it if you're serving guests who love that satisfying crunch. The wontons should be golden and slightly crispy, not soggy. If you're short on time, you can add them uncrisped—they'll still add texture, just not that perfect restaurant-style crunch.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Slice Chicken Thin: That copycat crunch comes from thin, even slices—about ¼-inch thick. I learned this the hard way when my first batch came out chewy because I eyeballed it. Use a sharp knife and work in one direction first, then flip and slice against the grain for cleaner cuts.
- Roast Wontons First: Toss the wonton strips in a dry pan over medium heat for 2-3 minutes before adding them to the salad. This crisps them up without turning them into soggy noodles—trust me, the texture makes all the difference. Skip this, and you’ll end up with limp, sad strips.
- Shred Carrot Fine: The salad’s sweetness comes from the carrot, but too many big chunks make it look like you rushed. Use a box grater or food processor for a uniform, fine shred—think matchstick size or smaller. Your future self will thank you when the flavors blend smoothly.
- Dress Lettuce Last: Tossing the lettuce with dressing too early wilts it into a sad, limp pile. Keep the dressing separate until the very end, then drizzle and toss just before serving. This keeps the crunch intact and makes the salad look fresh, not steamed.
Storing and reheating this applebee's oriental chicken salad copycat
Fridge Storage
Store the creamy peanut dressing separately in an airtight container for up to 5 days—this preserves its texture and prevents sogginess. The wonton strips stay crispy for 3 days if kept in a sealed container with a paper towel to absorb moisture.
I always keep the chicken marinated overnight in the fridge for deeper flavor, but cook it fresh the next day. 🥬
Freezer Prep
Freeze the peanut dressing in ice cube trays—thaw and whisk before using. The chicken can be pre-marinated and frozen raw for 2 months, but cook it immediately after thawing for best texture.
Never freeze the wonton strips or lettuce—they lose their crunch. For meal prep, store components separately and assemble fresh. ❄️
Reheating Chicken
Reheat leftover chicken in a skillet over medium heat for 3-4 minutes until reaching 165°F. Add 1 tsp water to prevent drying. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts until warm.
The dressing can be reheated gently in the microwave for 20 seconds, then whisked smooth. 🔥
Reviving Wilted Lettuce
If the lettuce looks wilted, submerge it in ice water for 5 minutes to crisp it up. Drain well and pat dry with a clean kitchen towel before reassembling. Avoid adding dressing too early—it makes greens soggy. For extra crunch, add wonton strips right before serving. 💡
Dressing Refresh
If the dressing separates after storage, whisk in 1 tsp warm water to re-emulsify. For extra richness, stir in ½ tsp sesame oil before serving. The honey and vinegar balance keeps it fresh longer than you'd expect. I always make extra—it's perfect for sandwiches or drizzling over noodles. 🥜
Make-Ahead Tips
Prep everything except the dressing a day ahead. Store the chicken, veggies, and wontons in separate containers. Toss the salad together right before serving to maintain crispness. The dressing can be made 2 days ahead—just whisk before using. This salad is perfect for meal prep lunches! 📅
Nutrition facts
Frequently asked questions
Why does the chicken need to marinate for at least 15 minutes?
The 15-minute marinade ensures the chicken absorbs the sweet-savory blend of soy sauce, brown sugar, and garlic, creating that signature caramelized flavor. This short time prevents the chicken from becoming mushy while building deep flavor.
Can I substitute the wonton strips with something else for crunch?
For that authentic Applebee's texture, use wonton strips—they're essential. As alternatives, try crushed rice crackers or fried wonton chips for a similar crunch. Just avoid soggy toppings like croutons, which won't hold up.
How do I fix dressing that's too thick or too thin?
For thick dressing, whisk in 1 tsp warm water until smooth. If it's too thin, add 1 tbsp peanut butter or 1 tsp honey to thicken. The key is balance—aim for a consistency that coats a spoon but still drizzles easily.
What's the best way to keep the lettuce crisp?
Add the dressing right before serving—it makes greens soggy fast. For extra crunch, store lettuce in ice water for 5 minutes before assembling. Pat dry thoroughly to avoid excess moisture.
Can I make this salad without peanut butter?
Yes! Swap the peanut butter for ½ cup tahini or ¼ cup almond butter for a nutty flavor. For a dairy-free option, use Greek yogurt instead of mayonnaise in the dressing. The sweetness level will differ slightly, so adjust honey to taste.