Salads
Recreating Applebee's Chinese Chicken Salad at home delivers that signature crispy texture and perfect peanut dressing balance you crave. The secret lies in a precise method for achieving restaurant-quality crispiness in the chicken while maintaining that addictive crunch from the won ton strips.
I've perfected this technique after years of testing, and it never fails to impress—whether you're feeding a crowd or treating yourself to a satisfying lunch.
This salad combines tender, crispy chicken pieces with fresh greens and a creamy peanut dressing that's tangy, sweet, and perfectly balanced. The key to success is preparing the chicken properly—first baking it until golden, then tossing it in the dressing while still warm to ensure maximum flavor absorption.
The won ton strips add that signature crunch that makes this salad so irresistible.
What you'll end up with is a salad that's crispy, flavorful, and perfectly portioned—just like the restaurant version. The chicken stays tender yet crispy, the dressing clings to every ingredient, and the won ton strips provide that satisfying crunch with every bite.
This is the kind of dish that transforms a simple lunch into something special.
The best part? It's easier to make than you think. With just a few simple ingredients and a methodical approach, you'll have a restaurant-quality Chinese Chicken Salad ready in about 30 minutes. Let's get started on making this crowd-pleaser at home.
Ingredients for applebee's chinese chicken salad
Crispy chicken, crunchy won tons, and that signature peanut dressing—here's what you need.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Won Ton Strips 🥟 | 3 oz | Store-bought or homemade |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, any color |
| Green Onion 🧅 | 3 whole | Thinly sliced, white and green parts |
| Peanuts 🥜 | ½ cup | Chopped, dry-roasted preferred |
| Peanut Butter 🥜 | ½ cup | Creamy, natural style |
| Mayonnaise 🥛 | ½ cup | Duck brand preferred |
| Honey 🍯 | ¼ cup | Pure, clover variety |
| Rice Vinegar 🍶 | 1 tbsp | Seasoned preferred |
| Soy Sauce 🍜 | 1 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | ½ tsp | Toasted, for aroma |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken is the star, so don't cut corners. Boneless, skinless breasts work best—look for ones with good marbling at the grocery store. Costco or Trader Joe's usually have pre-cut pieces that save time. For the won ton strips, Fry's brand is my go-to—they're crispy out of the bag. If you're feeling ambitious, homemade strips (won ton wrappers + egg wash) add that extra restaurant touch. The romaine should be crisp with no wilt—skip the pre-washed bags if you can find fresh heads. Red bell peppers add sweetness; grab the colorful mix at the store for variety.
No won ton strips? Crushed potato chips or fried wonton wrappers work in a pinch. Short on peanut butter? Almond butter gives a similar texture, though the flavor shifts slightly. The dressing is where the magic happens—Duck brand mayonnaise adds richness, but any good-quality mayo works. For the honey, clover variety has the best balance of sweetness. The sesame oil is non-negotiable for that authentic aroma, but use sparingly—it's potent. If you're missing rice vinegar, apple cider vinegar plus a pinch of sugar mimics it reasonably well. And always taste the dressing as you go—adjust sweetness with honey or tang with vinegar.
Store the won ton strips in an airtight container—they stay crisp for 1 week. Prep the dressing ahead and keep it in the fridge for 5 days, but give it a stir before using. The chicken and veggies are best made fresh, but you can assemble everything 1 day ahead if you store components separately. The salad tastes even better the next day once the flavors meld—perfect for meal prep. Portion into containers with dressing on the side to keep things crispy.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe because it’s actually one bowl—no fussing with separate dressings or chopping boards. Just toss the shredded chicken, crispy won ton strips, romaine, and bell pepper into a big bowl, drizzle the sauce, and call it a day. (Yes, even on a Tuesday night when I’m too tired to wash extra dishes.)
- Crunchy-Creamy Magic: That perfect balance of crispy won ton strips and tender chicken? It’s the star. The creamy sesame dressing clings to everything—no soggy lettuce here—while the green onions add this bright, fresh finish that makes it taste like a restaurant dish. (Between us, it’s better than takeout.)
- Lunchbox Hero: Pack this salad for work or school—it holds up way better than you’d think. The won ton strips stay crisp (if you store them separately), and the dressing keeps the chicken juicy. My kids actually eat their veggies when it’s in there, and honestly? That’s half the battle.
- Budget Win: Chicken breast is cheap in bulk, romaine lasts forever, and won ton strips are a pantry staple. For under $10, you feed four people a meal that feels fancy. Plus, leftovers? They’re even better the next day—cold chicken salad for lunch? Always a yes.
Step-by-step instructions for applebee's chinese chicken salad
Here's how to recreate that signature crunch and creamy peanut magic at home.
Cook the Chicken Until Fully Done and Crispy
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces and season generously with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the edges turn golden brown and crispy.
Flip the pieces and continue cooking for another 3-4 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Remove from heat and set aside—this resting time helps the chicken stay juicy when tossed with the dressing later. Real talk: don't skip this step, or you'll end up with dry chicken.
Prepare the Signature Peanut Dressing
In a medium bowl, combine the 0.5 cup peanut butter, 0.5 cup mayonnaise, 0.25 cup honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 0.5 tsp sesame oil. Whisk vigorously until completely smooth and creamy—you want no visible streaks of peanut butter. This is the heart of your salad, so take your time getting it right.
Add the 2 minced garlic cloves and mix well. Taste and adjust seasoning if needed—you might want a touch more soy sauce for umami depth or a drizzle of honey for sweetness. The dressing should coat the back of a spoon with a thick, velvety consistency. If it's too thick, add 1-2 teaspoons of water to loosen it to your preferred drizzling texture.
Assemble the Crunchy Won Ton Base
In a large mixing bowl, combine the 3 oz won ton strips with the 1 head chopped romaine lettuce and 1 thinly sliced red bell pepper. Toss gently to distribute the won tons evenly—they'll provide that signature crunch you can't get enough of. Add the 3 thinly sliced green onions and mix lightly, keeping the lettuce crisp rather than wilted.
Here's where the magic happens: add the cooked chicken pieces to the bowl and pour the peanut dressing over everything. Toss carefully but thoroughly, making sure each piece of chicken gets coated with that rich peanut goodness. The won tons should be evenly distributed throughout—this ensures every bite delivers that satisfying crunch with each creamy, nutty mouthful.
Add the Final Crunchy Element
In a dry skillet over medium heat, toast the 0.5 cup chopped peanuts for 2-3 minutes, stirring constantly, until they're golden brown and fragrant. Watch them closely—they'll darken quickly and can burn easily. Remove from heat immediately once they're aromatic and set aside to cool slightly.
Just before serving, sprinkle the toasted peanuts evenly over the salad. This final step is crucial—it adds that extra layer of texture that makes this salad so irresistible. The peanuts should be warm enough to release their aroma but cool enough to maintain their crispness when bitten into. Toss everything together one last time to distribute those peanuts perfectly.
Pro Tips For Making Applebee'S Chinese Chicken Salad
- BRINE THE CHICKEN: Toss those chicken breasts in a shallow dish with ¼ cup soy sauce, ¼ cup water, and 1 tsp sugar for 15 minutes before cooking. I learned this the hard way—dry-heat chicken turns out bland, but brined chicken stays juicy and soaks up the sesame-ginger dressing like a champ.
- CUT BELL PEPPERS SMALL: Dice that red bell pepper into ¼-inch pieces—no bigger than the won ton strips. Big chunks make the salad look messy, and you’ll spend half your time chewing instead of eating. (Yes, I’ve done both.)
- DON’T OVERCOOK THE CHICKEN: Pull the chicken off the grill or pan at 160°F—it’ll hit 165°F while resting. Overcooked chicken turns to shoe leather, and this salad relies on tender, shreddable meat. Use a meat thermometer; trust me, it’s worth it.
- TOSS LETTUCE IN DRESSING: Drizzle half the dressing over the romaine and let it sit for 2 minutes before assembling. The leaves soften just enough to hold up to the won tons and chicken, and you’ll avoid that sad, wilted pile at the bottom of the bowl. (Your salad will thank you.)
Best sauces and condiments for this dish
Peanut Dressing Mastery
The signature peanut dressing is where this salad shines—it's creamy, tangy, and perfectly balanced. I use Duck brand mayonnaise for its rich texture, but any good-quality mayo works.
The key is blending 0.5 cup peanut butter with 0.25 cup honey until smooth, then adding 1 tbsp rice vinegar and 1 tbsp soy sauce for that signature tang and umami. A whisper of 0.5 tsp sesame oil elevates the aroma to restaurant-level authenticity. 🥜
Pro tip: Whisk the dressing vigorously to eliminate any peanut butter streaks, and adjust the sweetness with honey or tang with vinegar to taste. For extra depth, add 2 minced garlic cloves—they mellow out but add a subtle complexity.
I like to make a double batch and store it in the fridge for up to 5 days, perfect for quick lunches or meal prep.
Crunchy Won Ton Secrets
The won ton strips are non-negotiable for that signature crunch. I swear by Fry's brand because they stay crisp even when tossed with dressing. For a homemade version, brush won ton wrappers with egg wash and fry until golden—trust me, it's worth the effort.
Store them in an airtight container to keep them fresh for 1 week. 🥟
If you can't find won ton strips, crushed potato chips or fried wonton wrappers work in a pinch. Just toast them lightly in the oven at 375°F for 3-4 minutes to restore their crunch before adding to the salad.
The goal is to maintain that satisfying texture contrast with the creamy chicken and dressing.
Peanut Toasting Perfection
Freshly toasted peanuts take this salad to the next level. I dry-toast 0.5 cup chopped peanuts in a skillet over medium heat for 2-3 minutes until golden and fragrant. Watch closely—they burn faster than you think! The aroma alone makes the salad irresistible. 🥜
For extra flavor, add a pinch of salt and a dash of smoked paprika while toasting. Sprinkle them over the salad just before serving to keep them crisp.
If you're short on time, store-bought toasted peanuts work, but fresh-toasted always wins. A little goes a long way—use about 1 tbsp per serving.
Dressing Variations
Want to customize the dressing? Swap peanut butter for almond butter for a nutty alternative, or add 1 tsp sriracha for heat. For a lighter version, thin with 1 tbsp water or ginger ale for fizz.
I've even made a vegan version using coconut aminos instead of soy sauce—it's surprisingly good. 🌶️
For a smoky twist, add 0.5 tsp liquid smoke or a pinch of smoked paprika to the dressing. If you love sweetness, drizzle with 1 tsp honey after tossing.
The possibilities are endless—just remember to taste as you go. The dressing should complement, not overpower, the crispy chicken and crunchy won tons.
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Prep the salad components separately and store them in airtight containers for up to 24 hours. Keep the dressing separate until serving to maintain crispness. The chicken should be cooked fresh, but you can assemble everything 1 day ahead—just toss with dressing right before eating. The flavors actually meld better overnight, making it perfect for meal prep.
What if I can't find won ton strips?
No problem! Use crushed potato chips (like Cool Ranch Doritos) or fried wonton wrappers for a similar crunch. Toast them lightly at 375°F for 3-4 minutes to restore crispness. For extra authenticity, make homemade strips by brushing won ton wrappers with egg wash and frying until golden. The key is maintaining that satisfying texture contrast.
How do I keep the chicken crispy after tossing with dressing?
Cook the chicken to 165°F and let it rest for 5 minutes before tossing with dressing. This helps it retain moisture while staying crispy. For extra crunch, pat the chicken dry before cooking and avoid overcrowding the pan. Toss with dressing just before serving to prevent sogginess. The secret is timing—warm chicken absorbs dressing better without losing texture.
Can I make this salad gluten-free?
Yes! Use gluten-free won ton strips (like rice paper-based) and check your soy sauce for gluten. Substitute regular peanut butter with a gluten-free brand, and ensure all seasonings are certified gluten-free. The rest of the ingredients are naturally gluten-free. Always verify labels, as cross-contamination can occur in shared facilities.
What's the best way to reheat leftovers?
Reheat only the chicken portion in a skillet over medium heat for 2-3 minutes to restore crispness. Keep the dressing and toppings separate until serving. Microwaving can make the won tons soggy, so avoid it. For the entire salad, toss everything together fresh—it's designed to be eaten immediately for that perfect crunch.