Salads
The Applebee's Asian Chicken Salad copycat recipe delivers that signature crunchy wonton crust and sweet chili magic you crave. š I've replicated the restaurant's balance of tender chicken, crispy toppings, and tangy dressingāevery bite tastes like your favorite meal out.
The secret lies in marinated chicken that stays juicy and a dressing that's perfectly sweet-spicy.
What sets this copycat apart is the crunchy wonton crust that replaces traditional croutons, giving it that signature Applebee's texture. The chicken is marinated in a mix of soy, ginger, and brown sugar, then grilled to perfection for maximum tenderness. Fresh greens, crisp vegetables, and crunchy toppings complete the dish.
By the time you assemble this salad, you'll have a restaurant-quality meal with layers of flavor and texture. The dressing ties everything together with its signature sweet-chili balance, while the wonton crust adds an irresistible crunch that disappears with every bite.
It's the kind of dish that's perfect for lunch or dinner.
Serve it immediately for the best experience, or pack it for a satisfying takeout-style meal. The recipe delivers on every promiseājust like the original, but made at home. Let's get started!
Ingredients for applebee's asian chicken salad copycat
Pantry staples meet Asian-inspired flavors in this copycat favorite with signature crunchy texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast š | 1 Ā½ lb | Cut into bite-sized pieces |
| Wonton Wrappers š | 20 pieces | Square or round, uncooked |
| Sesame Oil š« | 1 tbsp | For aroma and flavor |
| Low Sodium Soy Sauce š¶ | Ā½ cup | Kikkoman preferred |
| Brown Sugar š | Ā¼ cup | Packed firmly |
| Fresh Ginger š§ | 1 tbsp | Grated finely |
| Minced Garlic š§ | 2 tsp | Freshly minced |
| Vegetable Oil š« | 1 tbsp | For cooking chicken |
| Romaine Lettuce š„¬ | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper š¶ļø | 1 whole | Thinly sliced |
| Green Onion š§ | 3 whole | Thinly sliced |
| Sweet Chili Sauce š¶ | Ā½ cup | Store-bought or homemade |
| Sesame Seeds š¾ | 1 tbsp | Toasted lightly |
| Lime Wedges š | 2 whole | For serving |
| Kosher Salt š§ | 1 tsp | For seasoning |
| Black Pepper š¶ļø | Ā½ tsp | Freshly ground |
The wonton wrappers are the star hereāKing Noodle or Taste of China brands are my go-tos, but any Asian market carries them. Look for wrappers with a little sheen; they're fresher and crisp up better. If you can't find square ones, round wrappers work in a pinch, though they might not look exactly like the restaurant version. The chicken needs to be tender, so buy the freshest breast you can findāask the butcher for the plumpest cut. For the ginger, fresh is non-negotiableādried just won't give that same zesty kick. Store wonton wrappers in the fridge between layers of parchment paper to keep them from sticking.
No wonton wrappers? Crushed potato chips (like the classic salt-and-vinegar) can mimic that crunchy texture in a pinchājust toss them with a little sesame oil and toasted sesame seeds. Swapping the sweet chili sauce? Mix 3 tbsp honey with 2 tbsp soy sauce and 1 tsp sriracha for a quick homemade version. The brown sugar can be swapped for white sugar if that's what you've got, but the molasses notes add depth. For the chicken marinade, if you're short on time, use 1 tbsp of store-bought teriyaki sauce instead of the soy-ginger mixāit'll still taste amazing. The red bell pepper? Substitute with jicama or extra cucumber if you're out, but they won't have that same slight sweetness.
Wonton wrappers keep for 2 weeks in the fridge, sealed in a zip-top bag. The chicken marinade can be prepped a day aheadājust store it in an airtight container. For the best texture, toast the wonton crust just before servingāit loses crispness fast. This salad tastes even better the next day, so double the wonton crust if you're feeding a crowd. Store leftovers in the fridge for 3 daysāthe dressing keeps everything fresh. For meal prep, pack the dressing separately and toss it in right before eating so the lettuce stays crisp.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this oneājust slice the chicken, toss it in a bowl with soy sauce, brown sugar, and sesame oil, then let it marinate while you boil water. No chopping, no fuss, and the won ton wrappers? Theyāre the perfect crispy vessel.
- Umami Bomb: That combo of low-sodium soy sauce and brown sugar caramelizes the chicken into something dangerously goodāsweet, salty, and sticky all at once. Honestly, the sesame oil finish ties it together like a little flavor hug.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. Cold or warm, it holds up perfectlyājust wrap it in foil or toss it in a container. My kids (and my husband) still ask for it even after Iāve made it three times in a week.
- Budget Win: Chicken breast and won ton wrappers are cheap staples, and a single batch stretches to four meals with zero waste. Iāll be real: itās the kind of recipe that makes me feel like Iām feeding a crowd without breaking the bank.
Step-by-step instructions for Applebee's Asian chicken salad copycat
Here's how to recreate that signature crunchy wonton crust and perfect sweet-chili balance at home.
š„ Step 1: Marinate and Cook the Chicken
In a bowl, combine the 1.5 lb boneless skinless chicken breast cut into bite-sized pieces, 0.5 cup low sodium soy sauce, 0.25 cup brown sugar, 1 tbsp freshly grated ginger, 2 tsp minced garlic, 1 tsp kosher salt, and 0.5 tsp black pepper. Mix well and let marinate for at least 30 minutes (I like to do this overnight for deeper flavor).
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165Ā°F. Remove from heat and set aside.
š³ Step 2: Prepare the Crunchy Wonton Crust
Preheat your oven to 375Ā°F. Arrange 10 wonton wrappers in a single layer on a parchment-lined baking sheet. Brush each wrapper lightly with 1 tbsp sesame oil (this creates that signature crispy texture). Bake for 8-10 minutes until the edges are golden and crispy but the centers remain slightly soft.
While the wonton wrappers bake, thinly slice 1 whole red bell pepper and 1 head romaine lettuce into bite-sized pieces. Thinly slice 3 whole green onions and set aside. These will form the fresh, crunchy base of your salad.
š„ Step 3: Assemble the Salad
In a large bowl, gently combine the cooked chicken, sliced red bell pepper, romaine lettuce, and green onions. Drizzle with 0.5 cup sweet chili sauce and toss lightly to coat everything evenly. The sauce should glaze the chicken and vegetables without making them soggy.
Here's the thingādon't overmix. You want to preserve that restaurant-quality texture where each component keeps its distinct bite. The wonton crust should remain separate until serving.
š½ļø Step 4: Create the Signature Crunch
Arrange the remaining 10 wonton wrappers on a second parchment-lined baking sheet. Brush these with another 1 tbsp sesame oil and bake at 375Ā°F for 6-8 minutes until they're crispy and golden. Let them cool slightly for 2 minutesāthey'll crisp up more as they cool.
To serve, place 2-3 crispy wonton wrappers at the bottom of each bowl. Spoon the chicken salad mixture over the wonton crust. Sprinkle with 1 tbsp toasted sesame seeds and serve with 2 lime wedges on the side. The acid from the lime brightens all the flavorsātrust me, it's essential.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE CHICKEN FAST: I used to dry-brine the chicken for hours, but this recipe doesnāt need itājust pat the breasts very dry with paper towels before cooking. Sear them skin-side-down in a hot pan (no oil needed) for 3-4 minutes until golden, then flip and cook another 5-6 minutes. The high heat locks in moisture while creating that crispy exterior the copycat version nails.
- USE WONTON WRAPPERS RIGHT: Store-bought wrappers work, but theyāre delicateākeep them stacked between damp paper towels until ready to use. When rolling, donāt overstuff the filling; press gently but firmly to seal edges without tearing. If the salad mix is wet, add a sprinkle of cornstarch to the filling firstāit makes rolling easier and prevents soggy wrappers.
- DONāT BURN THE SESAME OIL: Sesame oil smells amazing but burns fastāadd it at the very end of cooking, just before serving. A single teaspoon over the hot chicken or salad toss is enough; more than that turns bitter. I learned this after ruining a batch by adding it too earlyānow I keep a separate small bowl of oil on the counter to drizzle last.
- SWEETEN THE SAUCE GRADUALLY: Brown sugar and soy sauce can turn cloying if you dump it all in at once. Mix half the sauce with the sugar first, then simmer for 1-2 minutes until slightly thickened. Add the rest of the sauce after the chicken is cookedāthis balances sweetness without overpowering the dish. Trust me, your taste buds will notice the difference.
Pro cooking tips for applebee's asian chicken salad copycat
Marinate Like a Pro
The chicken marinade is where the magic happensādonāt rush it! I swear by marinating the chicken for at least 30 minutes, but if you can do it overnight, the flavors will be next-level.
The brown sugar caramelizes slightly during marinating, adding depth that you wonāt get with white sugar. Use fresh gingerādried just wonāt cut it. If youāre short on time, a 1 tbsp teriyaki sauce swap works in a pinch, but the homemade mix is worth the effort. š
Wonton Crust Secrets
Those crispy wonton wrappers are the star, and sesame oil is non-negotiable for that signature crunch. Brush them lightlyājust enough to coat, or theyāll turn greasy. Bake them in two batches if needed to avoid overcrowding, which steams them instead of crisps them.
For extra authenticity, toast the sesame seeds in a dry pan for 30 seconds before sprinklingātheyāll add a nutty aroma that ties everything together.
Chicken Texture Mastery
Cook the chicken in a single layer over medium-high heat to ensure even browning. If you overcrowd the pan, the chicken will steam instead of sear, leading to soggy results. Use a meat thermometer to confirm it hits 165Ā°Fāno guessing!
For extra tenderness, I like to rest the chicken for 5 minutes after cooking before assembling the salad. This keeps it juicy when mixed with the crisp veggies. š„
Dressing Balance
The sweet chili sauce should glaze the chicken and veggies, not drown them. Toss gentlyājust enough to coat, or the lettuce will wilt. If your sauce is too thin, simmer it for 2-3 minutes to thicken slightly. For a spicier kick, add Ā½ tsp sriracha to the sauce.
The lime wedges arenāt just for garnishāthey brighten the flavors and cut through the richness. Serve them on the side so everyone can squeeze as much as they like. āØ
Plating Like Applebeeās
Layer the wonton crust first at the bottom of the bowlāthis is key for that signature crunch. Spoon the salad mixture over the crust, not under it, so the crunch stays intact.
For presentation, arrange the green onions in a fan shape on top and sprinkle the sesame seeds in a light dusting. The contrast between the crispy crust, tender chicken, and fresh greens is what makes this salad feel like a restaurant dish. š”
Make-Ahead Magic
Prep the marinade and chop veggies a day aheadātheyāll keep in the fridge for 24 hours without losing freshness. The wonton crust is best toasted just before serving, though, or itāll lose its crunch. If youāre making this for a crowd, double the wonton wrappersāthey disappear fast!
Store leftovers in an airtight container for up to 3 days, but the dressing is best tossed in right before eating to keep the lettuce crisp. š
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breast?
Chicken thighs add richer flavor and stay juicier during cooking. Use 1.5 lb boneless thighs instead, and reduce the marinating time to 20-30 minutes since thighs absorb marinade faster. Cook them at medium heat for 6-7 minutes to avoid overcooking. The skin can be removed after cooking for a cleaner texture.
What if I can't find wonton wrappers?
No problem! For that signature crunch, try crushed potato chips (like salt-and-vinegar) or toasted panko breadcrumbs mixed with 1 tsp sesame oil and Ā½ tsp toasted sesame seeds. For extra authenticity, lightly toast rice crackers until crispy. These substitutes won't mimic the exact texture but will add a satisfying crunch.
How do I make the dressing thicker or thinner?
If your sweet chili sauce is too thin, simmer it uncovered for 2-3 minutes to reduce. For a thicker texture, mix 1 tsp cornstarch with 1 tbsp water, stir into the sauce, and cook for 1 more minute. If it's too thick, stir in 1 tsp warm water or apple cider vinegar to thin it out. The ideal consistency should lightly coat the chicken without making it soggy.
Can I make this salad ahead of time?
Yes, but with a few adjustments! Prep the marinated chicken, chopped veggies, and dressing separately and store them in airtight containers in the fridge for up to 2 days. Assemble the salad just before serving, tossing everything together with the dressing. The wonton crust should be toasted freshāit loses crispness quickly. For best results, keep the dressing on the side until ready to eat.
Why does my wonton crust turn greasy instead of crispy?
Greasy wonton crust happens when you brush too much oil or bake them too long. Use just enough sesame oil to lightly coat (about 1 tsp per 10 wrappers) and bake at 375Ā°F for 6-8 minutes. Avoid overcrowding the pan, and bake in two batches if needed. Let them cool for 2 minutes before servingāthey crisp up more as they sit.