Side Dishes
Applebee's Mandarin Chicken Salad delivers that perfect balance of sweet, savory, and crunchy textures in every bite. š The secret lies in perfectly grilled chicken, tender greens, and the signature sweet-and-tangy dressing that brings it all together.
This recipe replicates the restaurant version at home, with juicy chicken, crisp celery, and fresh mandarin oranges that add just the right amount of sweetness.
The chicken gets marinated in a blend of soy sauce, brown sugar, and spices before being grilled to juicy perfection, then sliced into bite-sized pieces.
The salad base combines fresh lettuce with crunchy celery and mandarin orange segments, tossed in a creamy dressing that's sweet, tangy, and just a little spicy. It's a dish that's easy to prepare but always impressiveāideal for lunch meetings, potlucks, or a light yet satisfying dinner.
What makes this salad truly special is how the flavors come together: the smoky grilled chicken, the crisp bite of celery, the sweet burst of mandarin oranges, and the creamy dressing that ties it all together. Each component plays its part, creating a harmonious blend that's both refreshing and satisfying.
The best part? You can customize it with your favorite toppings, like toasted almonds or extra mandarin segments, to make it your own.
This recipe serves four, making it perfect for sharing or meal prepping for the week. The ingredients are simple, but the result is a restaurant-quality dish that's sure to become a favorite.
Whether you're craving a light lunch or a fresh salad for dinner, this Mandarin Chicken Salad delivers every time.
Ingredients for applebee's mandarin chicken salad
Juicy chicken, sweet mandarin oranges, and creamy dressingāthis salad brings Applebee's magic home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast š | 1 Ā½ lb | Pounded to even thickness |
| Celery Stalks š§ | 3 whole | Thinly sliced for crunch |
| Mandarin Orange Segments š | 1 Ā½ cups | Fresh or canned (no syrup) |
| Romaine Lettuce š„¬ | 1 head | Chopped into bite-sized pieces |
| Red Cabbage š„¬ | Ā½ cup | Shredded for extra crunch |
| Mayonnaise š„ | Ā½ cup | Full-fat preferred |
| Soy Sauce š¶ | Ā¼ cup | Low-sodium for balance |
| Brown Sugar š | Ā¼ cup | Packed for accuracy |
| Garlic Cloves š§ | 3 cloves | Minced for marinade |
| Ginger Root šæ | 1 tbsp | Freshly grated |
| Sesame Oil š« | 1 tbsp | Toasted sesame flavor |
| Toasted Almonds š„ | Ā¼ cup | Sliced for garnish |
| Kosher Salt š§ | Ā½ tsp | For seasoning |
| Black Pepper š¶ļø | Ā¼ tsp | Freshly ground |
| Rice Vinegar š¶ | 1 tbsp | For dressing tang |
The chicken is the star, so don't skimp. Look for boneless, skinless breastsāthey stay juicier than thighs. Pound them to even thickness so they cook perfectly. Costco or Trader Joe's usually have great prices, but any grocery store will work. For the mandarin oranges, fresh is ideal (those little cans with syrup are a close second), but if you're using fresh, zest a little of the peel tooāit adds depth. The celery? Crisp, fresh stalks are a mustāno wilted ones from the back of the fridge.
No sesame oil? Toasted peanut oil at half the amount works in a pinch. Fresh ginger? Dried powdered ginger at one-third the amount gets you close. The dressing can be made aheadāit actually tastes better after flavors meld. Want it sweeter? Add a touch more brown sugar. Rao's or Duke's mayo are my go-to for that restaurant-quality creaminess. The almonds? Toast them in a dry pan for 2-3 minutes until goldenāgame changer. No almonds? Crushed pistachios are a great swap.
Chicken marinates best in the fridge for at least 30 minutesāovernight is even better. The mandarin oranges keep for 1 week in the fridge, but fresh is always best. The dressing stays fresh for 5 days in the fridge, so make extra for sandwiches. Store everything in airtight containers to keep the crunch. This salad tastes even better the next dayāperfect for meal prep!
Why You'll Love This Recipe
- No-Cook Crunch: I swear by the celery and cabbageājust chop them once, and they stay crisp for days. No wilting, no soggy lettuce drama; this salad holds up like a champ.
- Sweet-Savory Magic: That tangy mandarin-orange punch with the creamy dressing? Itās the kind of flavor combo that makes you go, āWait, why didnāt I think of this?ā The chicken stays juicy, and the citrus cuts through every bite.
- Lunchbox Hero: Pack it in jars or bowlsāitās my go-to for work lunches, potlucks, or even a last-minute dinner. Honestly, Iāve fed a crowd of 10 with this, and no one ever complains about leftovers.
- Budget Brightener: Chicken breast and cabbage stretch farther than youād think. Between us, Iāve made this for under $12 for four servings, and it still feels like a fancy meal. The mandarin oranges? Canned ones work just as well.
Step-by-step instructions for Applebee's mandarin chicken salad
Here's how to recreate that perfect balance of sweet, savory, and crunchy in your own kitchen.
šŖ Step 1: Pound and Marinate the Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound it to an even Ā½-inch thicknessāthis ensures even cooking and juicy results. I press down firmly but evenly to avoid tearing the meat.
In a bowl, whisk together 0.25 cup soy sauce, 0.25 cup brown sugar, 3 minced garlic cloves, 1 tbsp freshly grated ginger root, and 1 tbsp rice vinegar. Add the pounded chicken and turn to coat completely. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). The marinade should penetrate the chicken thoroughly, giving it that signature tangy-sweet taste.
š³ Step 2: Cook the Chicken to Juicy Perfection
Heat a large skillet over medium-high heat and add 1 tbsp sesame oil. Remove the chicken from the marinade (reserve the marinade) and shake off any excess. Cook for 5-6 minutes per side until the internal temperature reaches 165Ā°F and the chicken is no longer pink in the center. You'll know it's ready when it releases easily from the pan.
Pour the reserved marinade into the skillet and scrape up any browned bits from the bottomāthis adds incredible depth of flavor. Simmer for 1-2 minutes until slightly reduced, then remove from heat. Let the chicken rest for 5 minutes before slicing into Ā¼-inch thick strips. This resting time keeps the chicken juicy and prevents it from drying out when sliced.
šØāš³ Step 3: Prepare the Crunchy Vegetable Mix
While the chicken rests, thinly slice the 3 whole celery stalks into Ā¼-inch pieces and shred the 0.5 cup red cabbage using a mandoline or sharp knife. Chop the 1 head romaine lettuce into bite-sized pieces. I like to use a large mixing bowl for this stepāit makes it easy to combine everything later.
Add the sliced celery and shredded red cabbage to the lettuce. Toss gently with 0.25 cup toasted almonds and set aside. The texture contrast between the crisp celery, tender cabbage, and crunchy almonds is what makes this salad so satisfying. Don't chop the lettuce too smallāyou want those nice, hearty bites.
š„ Step 4: Assemble the Signature Dressing
In a small bowl, combine the 0.5 cup mayonnaise with 1 tbsp rice vinegar and 0.5 tsp kosher salt. Whisk until smooth, then add 0.25 tsp black pepper and mix again. This creamy dressing is the backbone of the saladāit binds everything together with that perfect tangy-sweet balance.
Gently fold the dressing into the vegetable mix, reserving about 2 tablespoons to drizzle on top later. Be careful not to overmixāyou want the lettuce to stay crisp. The dressing should coat the vegetables evenly but leave them looking fresh and vibrant. Taste a piece of lettuce and adjust seasoning if neededāyou might want a little more salt or vinegar to taste.
š½ļø Step 5: Combine and Garnish for Restaurant-Quality Results
Add the sliced chicken strips to the dressed vegetable mix and toss gently to combine. The warm chicken will help meld all the flavors together. Divide the salad among 4 plates, reserving some of the 1.5 cups mandarin orange segments for garnish. The mandarin oranges add that bright, citrusy pop that makes this salad so special.
Drizzle with the reserved dressing and top with the remaining mandarin orange segments. Sprinkle with extra toasted almonds if desired. Serve immediately while the chicken is still warm and the lettuce is crisp. Each bite should deliver that perfect combination of tender chicken, crunchy vegetables, sweet mandarin oranges, and creamy dressingājust like your favorite Applebee's version!
Pro Tips For Making Applebee'S Mandarin Chicken Salad
- Cook Chicken Low: Skip the high-heat searāApplebeeās version uses fully cooked, shredded chicken, not seared strips. Simmer boneless breasts in broth or water until theyāre fork-tender (165Ā°F internal temp), then shred while still warm. Cold chicken turns rubbery when tossed with the salad, and youāll waste time trying to revive it.
- Dry the Celery: Pat celery stalks thoroughly with paper towels before slicing. Wet celery dilutes the dressing and makes the salad soggy within 10 minutes. I learned this the hard wayāmy first batch turned into a sad, watery mess by lunchtime.
- Use Fresh Mandarin: Canned mandarin segments work, but fresh oranges peeled and segmented by hand add brightness. If using canned, drain and rinse themāthe syrup makes the salad cloyingly sweet. Fresh also holds up better if prepping ahead.
- Toss Dressing Last: Mix the chicken, lettuce, cabbage, and celery first, then drizzle the dressing over everything at the end. This keeps the romaine crisp and the red cabbage from wilting into a sad, limp pile. Stir gentlyāovermixing bruises the lettuce.
Flavor customization for these flavors
Sweet & Tangy Dressing
Want to tweak the dressing? Swap the rice vinegar for 1 tbsp lime juice to brighten the flavor profile. For extra tang, add Ā½ tsp Dijon mustardāit cuts through the sweetness beautifully.
If you prefer a lighter texture, replace Ā¼ cup mayonnaise with Ā¼ cup Greek yogurt and add Ā½ tsp lemon zest for a zesty kick. š
Spicy Kick Options
Add heat with Ā½ tsp sriracha or Ā¼ tsp cayenne pepper to the dressing for a subtle burn. For smoky depth, mix in Ā¼ tsp smoked paprika or a dash of chipotle powder.
If you love Asian-inspired flavors, stir in Ā½ tsp chili crisp for a fiery finish. Balance the heat with an extra Ā½ tsp brown sugar to keep the sweetness in check.
Protein Swaps
Use shredded rotisserie chicken for a hands-off approachājust toss it with the marinade and warm through. For extra richness, swap the chicken for grilled pork tenderloin or tofu (marinate and grill like the chicken).
If you prefer seafood, try grilled shrimp or lightly seared scallops for a lighter twist. Just reduce marinating time to 15-20 minutes for seafood.
Crunchy Add-Ins
Boost texture with Ā¼ cup dried cranberries for a sweet-tart contrast. For a nutty crunch, add Ā¼ cup chopped pecans (toast them first for extra flavor). Love veggies? Toss in Ā¼ cup shredded carrots or Ā¼ cup diced bell peppers for extra freshness.
If you're avoiding nuts, pumpkin seeds (pepitas) add a similar crunch without the allergy risk.
Dietary Adaptations
Make this salad gluten-free by using tamari instead of soy sauce in the marinade and dressing. For a dairy-free version, swap the mayonnaise for vegan mayo or silken tofu blended with lemon juice.
To lighten it up, use light mayo and reduce the brown sugar to 2 tbsp. For a low-carb option, skip the romaine and use butter lettuce or spinach instead.
Nutrition facts
Frequently asked questions
Can I use pre-cooked chicken for this recipe?
For convenience, use 1.5 lb shredded rotisserie chicken instead of raw. Simply toss it with the marinade ingredients and warm through in a skillet for 2-3 minutes to reheat. This cuts prep time significantly while keeping the same delicious flavor. Just avoid overcookingāpre-cooked chicken dries out quickly.
How do I get the chicken as juicy as Applebee's?
The secret is pounding the chicken to Ā½-inch thickness and marinating for at least 30 minutes. Use a meat mallet and don't skip the resting time after cookingālet it sit for 5 minutes before slicing. Also, cook it over medium-high heat until it reaches 165Ā°F internally, then reduce the heat to finish cooking gently.
What's the best way to store leftovers?
Store the salad in an airtight container with the dressing on the side. Keep the chicken and vegetables separate if possible to maintain crispness. Leftovers stay fresh for 3-4 days in the fridge. Reheat the chicken separately before reassemblingāthis prevents soggy lettuce. The dressing can be stored separately for up to 5 days.
Can I make this salad ahead of time?
Yes! Prep everything except the dressing and mandarin oranges up to 24 hours ahead. Store the chicken, lettuce, celery, and cabbage separately in the fridge. When ready to serve, toss with the dressing and add fresh mandarin segments just before eating. The dressing can be made 3 days aheadāit actually tastes better after flavors meld!
What if I can't find mandarin oranges?
No problem! Use 1.5 cups clementines or tangerines peeled and segmented instead. For a different twist, try Ā¼ cup dried cranberries or Ā¼ cup pineapple tidbits for sweetness. Just reduce the brown sugar in the dressing by 1 tbsp if using dried fruit to balance the sweetness.