Salads
The Applebee's Asian Chicken Salad copycat recipe delivers that signature restaurant crunch and sweet-spicy balance right in your kitchen. After years of perfecting this dish, I've cracked the code for crispy wonton chips, tender grilled chicken, and that addictive sweet chili dressing—all without the $18 price tag.
The secret lies in the high-heat grilling technique for the chicken and the perfect ratio of crispy noodles to fresh greens.
What makes this copycat version work is the combination of simple techniques and precise measurements. You'll start with marinated chicken breast grilled to perfect doneness, then toss it with a mix of fresh greens, crispy wonton strips, and those signature crispy noodles that disappear first.
The dressing—sweet, tangy, and just spicy enough—is where the magic happens, with a touch of sesame oil that ties everything together.
By the time you're done assembling this salad, you'll have a dish that looks and tastes exactly like the restaurant version—crispy edges, tender chicken, and a perfect balance of sweet and savory.
The texture contrast alone makes this salad irresistible, with every bite delivering that satisfying crunch followed by juicy chicken and fresh greens.
This recipe serves four and comes together in under 30 minutes, making it perfect for weeknight dinners or meal prep. The key is keeping the wonton chips and crispy noodles separate until the very end to maintain that signature crunch. Let's recreate this restaurant favorite at home.
Ingredients for applebee's asian chicken salad copycat
Crispy wonton chips, juicy grilled chicken, and that addictive sweet chili dressing—here's how to copy Applebee's magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Wonton Wrappers 🥟 | 12 pieces | Square or round, uncooked |
| Crispy Wonton Strips 🍟 | 2 cups | Store-bought or homemade |
| Crispy Fried Noodles 🍜 | 2 cups | Rice or egg noodles preferred |
| Fresh Mixed Greens 🥬 | 6 cups | Romaine or spring mix |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, any color |
| Green Onion 🧅 | 3 whole | Thinly sliced, white and green parts |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for extra crunch |
| Sweet Chili Dressing 🍶 | ½ cup | Store-bought or homemade |
| Sesame Oil 🫒 | 1 tbsp | For authentic flavor |
| Soy Sauce 🥢 | 2 tbsp | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | Or agave for vegan option |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tsp | Freshly grated |
| Vegetable Oil 🫒 | 2 tbsp | For grilling chicken |
The chicken is your star, so don't skimp on quality. Look for plump, boneless breasts at Costco or Whole Foods—they stay juicier. Pounding them to even thickness ensures perfect doneness. For the wonton strips, Trader Joe's has the best pre-made ones, but homemade crispy noodles (fry egg noodles until golden) take this to the next level. The mixed greens? Spring mix or romaine—whatever's on sale, just make sure it's crisp. Pro tip: Toss the greens with a drizzle of sesame oil right before assembling to keep them fresh.
No wonton wrappers? Substitute crispy rice cereal or crushed potato chips for crunch. The dressing can be store-bought (just check for added sugar), but homemade is where the magic happens—Kikkoman soy sauce and Madhava honey elevate everything. Short on time? Substitute sriracha for the chili sauce if you can't find sweet chili. The key is balancing sweet and tangy, so taste as you go. For the chicken marinade, garlic and ginger are non-negotiable—they build the flavor base that makes this taste like the restaurant version.
Store the wonton strips and crispy noodles in an airtight container for up to 3 days—they lose crunch fast. The grilled chicken stays juicy for 2 days in the fridge, but it's best eaten fresh. The dressing? Keeps for 1 week in the fridge, but the flavor peaks right after mixing. Assemble the salad just before serving to keep everything crisp. Leftovers? Portion into containers with dressing on the side—it reheats surprisingly well for a salad.
Why You'll Love This Recipe
- I’ll be real: this salad costs me about half what Applebee’s charges, and it feeds four for the price of two dinners out. The wonton wrappers and fried noodles stretch far, and you can use leftovers in wraps or stir-fries without anyone batting an eye. Smart, easy, and satisfying.
- No Fuss Assembly: I swear by this one—just toss the chicken in a pan with a splash of soy sauce and honey, then shred it while it’s still warm. The wonton wrappers get chopped into those perfect little triangles in under two minutes, and suddenly, you’ve got restaurant-quality crunch without the fuss.
- Crunchy Magic: Between us, the crispy wonton strips and fried noodles are what make this dish ridiculously good. That first bite? The way the crunch cuts through the creamy dressing and tender chicken? It’s the kind of texture combo that makes you forget you’re eating something you made yourself.
- Lunchbox Hero: Honestly, this is my go-to for packed lunches—especially when I’m prepping for the week. The greens stay fresh for days if you store the dressing separately, and the crispy bits? Those are the first things my kids grab out of the container. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's Asian chicken salad copycat
Let's bring that restaurant favorite home with crispy chicken and perfect texture balance.
Marinate and Grill the Chicken
In a bowl, combine the minced garlic cloves, freshly grated ginger root, soy sauce, honey, and sesame oil. Mix until the honey and soy sauce blend completely into a smooth marinade. Add the 1.5 lb boneless, skinless chicken breast and coat thoroughly. Cover and refrigerate for at least 30 minutes - this ensures deep flavor penetration.
While the chicken marinates, heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Remove the chicken from the marinade (reserve the marinade) and place it in the hot skillet. Cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown. The marinade will bubble vigorously - don't walk away! If the chicken browns too quickly, reduce heat slightly to prevent burning. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips against the grain.
Prepare the Crunchy Toppings
While the chicken rests, prepare the wonton wrappers by brushing each with a tiny amount of water (about 1 teaspoon total) and pressing them into a small baking dish. Bake at 375°F for 8-10 minutes until golden and crisp. Watch carefully - they burn quickly! Remove and let cool, then cut into strips using kitchen shears or a sharp knife. You should have about 2 cups of crispy wonton strips when finished.
Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and lightly golden. Keep them nearby as we'll add them at the very end. Thinly slice the red bell pepper into matchsticks and slice the 3 whole green onions into 1-inch pieces. These will add fresh crunch and vibrant color to our salad.
Assemble the Perfect Salad Base
In a large bowl, combine the 6 cups fresh mixed greens with the crispy fried noodles and sliced red bell pepper. Gently toss just until everything is evenly distributed - we want to maintain the greens' crisp texture. Add the sliced green onions and crispy wonton strips, tossing lightly again. The key here is to keep everything separate so each bite delivers that perfect crunch combination.
Drizzle half of the sweet chili dressing over the salad and toss gently. Taste it now - you'll see why this dressing makes all the difference. The sweetness balances the savory chicken perfectly. Add the sliced chicken strips and toss one final time, being careful not to break up the chicken pieces too much. Sprinkle with the toasted sesame seeds just before serving.
Serve with Restaurant-Quality Flair
Divide the salad among 4 plates, reserving any extra dressing for drizzling at the table. The presentation matters - create a colorful mound of greens with the chicken and crispy toppings fanned out on top. Drizzle with remaining sweet chili dressing and finish with an extra sprinkle of sesame seeds. Serve immediately while everything is crisp and fresh.
This salad delivers that perfect balance of textures - crispy chicken, crunchy wonton strips, chewy noodles, and tender greens - all tied together with that signature sweet chili dressing. The secret to restaurant quality lies in the fresh ingredients and proper assembly technique. Each bite should offer a satisfying mix of flavors and textures that make this salad irresistibly good.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE WRAPPERS FIRST: Pop those wonton wrappers in a dry skillet over medium heat for 10-15 seconds per side until they’re golden and crisp—this mimics the restaurant’s texture better than raw wrappers ever could. I used to skip this, but it’s the only way to get that satisfying crunch without soggy wrappers halfway through the salad.
- SLICE CHICKEN THIN: Cut the chicken breast into paper-thin strips (about 1/8-inch thick) before cooking—thicker slices stay chewy no matter how you prep them. I learned this the hard way after serving a guest a forkful of rubbery chicken that could’ve doubled as a boot sole.
- DON’T SOAK THE NOODLES: Use crispy fried noodles straight from the bag—soaking them in dressing or water will turn them limp and ruin the texture. The restaurant’s version relies on that crunch, so treat them like you would chips: add them last and handle them gently.
- PREP THE DRESSING LAST: Mix the dressing components (soy sauce, sesame oil, honey, etc.) right before assembling the salad—this keeps the wonton strips and fried noodles from getting soggy while you’re prepping everything else. I used to make it ahead, and by the time I got to serving, the salad was basically a wet pile of greens.
Serving suggestions for applebee's asian chicken salad copycat
Crunchy Garnish Ideas
Toasted sesame seeds are a must—they add nutty depth and visual appeal. I like toasting them in a dry skillet over medium heat for 1-2 minutes until golden. For extra crunch, add crushed peanuts (about 2 tbsp) or fried shallots (find them in the Asian aisle) right before serving.
These toppings elevate the dish from good to restaurant-quality. 🌟
Dressing Variations
If you can't find sweet chili sauce, make your own by mixing 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and ½ tsp red pepper flakes.
For a tangier twist, add 1 tsp lime juice or a splash of hoisin sauce. I keep extra dressing on the side—it's perfect for dipping crispy wonton strips! 🍶
Protein Swaps
Want to mix it up? Swap the chicken for grilled shrimp (tossed in the same marinade) or crispy tofu for a veggie version. For extra richness, add crumbled bacon or mandarin orange segments—the sweetness cuts through the savory flavors beautifully. These swaps work especially well for lunch crowds. 🍤
Side Pairings
Serve this salad with steamed edamame or cucumber salad for a balanced meal. For a heartier option, pair it with egg rolls or spring rolls—both complement the Asian flavors perfectly. I also love adding a small bowl of miso soup to round out the experience. 🍜
Presentation Tips
Use a clear glass bowl to showcase the vibrant colors of the greens, chicken, and crispy toppings. Arrange the wonton strips in a fan shape on top for visual appeal.
For an extra touch, drizzle the dressing in a zigzag pattern before sprinkling with sesame seeds. This makes the dish look as good as it tastes! ✨
Meal Prep Hacks
Prep the dressing and chop all veggies in advance to save time. Store the wonton strips and crispy noodles separately in an airtight container for up to 3 days—just add them fresh when assembling.
Keep the chicken and greens separate until serving to maintain crispness. This salad is perfect for meal prep lunches! ⏰
Nutrition facts
Frequently asked questions
Why does the chicken need to rest after grilling?
Resting the chicken for 5 minutes after grilling ensures the juices redistribute evenly, preventing dryness. When you cut into hot chicken immediately, those juices escape, leaving you with tough, dry meat. This step is especially important for thicker cuts like breast meat.
Can I make the wonton strips ahead of time?
Prepare them up to 3 days in advance and store in an airtight container. The key is keeping them completely dry to maintain crispness. Reheat in a 350°F oven for 3-5 minutes before adding to your salad to restore that perfect crunch.
What if I can't find wonton wrappers?
No problem! Use crispy rice cereal or crushed potato chips (like potato chips) for crunch. For a closer texture match, try fried wonton skins available in Asian markets. The important thing is maintaining that satisfying crunch in your salad.
How do I keep the greens crisp?
Toss the greens with a tiny amount of sesame oil right before assembling to maintain freshness. Store any prepped greens in a sealed container with a paper towel underneath to absorb moisture. For maximum crispness, add the greens to your salad bowl just before serving.
Is there a way to make this salad spicier?
Yes! Add ½ teaspoon of sriracha or chili flakes to the dressing for extra heat. For a smoky kick, include ½ teaspoon smoked paprika in the chicken marinade. Always taste as you go—you can adjust the spice level to your preference.