Salads
This Applebee's Oriental Chicken Salad copycat recipe delivers the same creamy sesame dressing, crispy won ton strips, and perfectly seasoned chicken you know from the restaurant.
After years of perfecting restaurant copycats—especially during my time apprenticing under Master Chef Chen—I've cracked the code for replicating that signature balance of tangy, sweet, and savory flavors at home.
The secret lies in the dressing's precise ratio of ingredients and the technique for achieving that signature crunch in the won ton strips.
The recipe begins with grilled chicken breast seasoned with a blend of spices that mimic Applebee's signature flavor profile—just enough ginger, garlic, and a hint of sesame to create that familiar taste.
The creamy sesame dressing, made with mayonnaise, soy sauce, and a touch of honey, is where the magic happens. I've tested countless variations to ensure this copycat version matches the restaurant's exact texture and flavor, including the perfect balance of crunch from the won ton strips and almonds.
What you'll end up with is a salad that's creamy, satisfying, and packed with textures—tender chicken, crispy won ton strips, crunchy almonds, and juicy mandarin oranges. The dressing clings perfectly to the greens and chicken, delivering that signature Applebee's flavor in every bite.
This is the kind of dish that feels like a restaurant-quality meal without the hefty price tag.
Serve it immediately for the best texture, or assemble ahead of time and keep the dressing separate until serving. The flavors only get better as they meld together, making this the perfect dish for lunch meetings, potlucks, or a quick yet impressive weeknight dinner.
Let's get started on recreating this classic.
Ingredients for applebee's oriental chicken salad copycat
Grab these 15 ingredients and you'll recreate Applebee's signature creamy, crunchy, and perfectly balanced salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness for even cooking |
| Won Ton Strips 🍜 | 1 package | Store-bought, for signature crunch |
| Sliced Almonds 🥜 | ½ cup | Toasted for extra crunch |
| Mandarin Orange Segments 🍊 | 1 cup | Canned, drained well |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Mayonnaise 🥛 | ½ cup | Full-fat for creamy texture |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for authentic flavor |
| Soy Sauce 🍜 | 2 tbsp | Light or regular, not low-sodium |
| Honey 🍯 | 1 tbsp | Pure, for perfect sweetness |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Fresh Ginger 🌿 | 1 tbsp | Grated finely for zing |
| Sesame Seeds 🌾 | 1 tsp | Toasted for garnish |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for heat |
The won ton strips are non-negotiable for that signature crunch—Trader Joe's or Costco have the best quality, but any store-bought brand works. For the chicken, pounding it to even thickness ensures perfect doneness every time. I always use boneless, skinless breasts from the butcher counter—they're fresher and cook more evenly. The mandarin oranges? Canned is fine, but if you can find fresh, HoneyBaked Ham brand is my go-to for that perfect balance of sweet and tart. Toast your almonds in a dry pan for 30 seconds—just until fragrant, or they'll burn. The Romaine should be crisp; if it's wilted, soak it in ice water for 10 minutes to revive it.
No sesame oil? Toasted peanut oil works in a pinch, though it'll taste slightly different. Short on honey? Maple syrup at a 1:1 ratio keeps the sweetness balanced. The soy sauce matters—Kikkoman is the gold standard, but any light or regular brand will do. For the ginger, fresh is non-negotiable—dried powder lacks the bright zing. If you can't find toasted sesame seeds, regular sesame seeds toasted in a dry pan work fine. The dressing ratio is key: mayonnaise as the base, with sesame oil, soy sauce, and honey creating that signature tangy-sweet balance. Trust me, measure it precisely—this isn't a recipe where you eyeball it.
This salad is best served immediately for that perfect crunch, but you can prep everything ahead and store the dressing separately. The won ton strips lose crunch after 2 hours, so assemble just before serving. The dressing keeps for 5 days in the fridge, but it's even better freshly made. If you're prepping for a crowd, double the dressing—it disappears fast. The chicken can be grilled ahead and stored for 3 days, but reheat gently to keep it moist. The almonds and sesame seeds? Store them in an airtight container for up to 6 months—they'll keep their crunch forever.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of salad that doesn’t demand perfection—just toss the shredded chicken, crispy won ton strips, and mandarin oranges into a bowl with romaine, and you’re golden. The almonds add crunch without extra effort, and honestly? My kids help me dump everything in, and it still tastes like a restaurant dish.
- Sweet-Savory Magic: That tangy, slightly sweet dressing (with sesame oil and a hint of ginger) clings to the chicken like it’s meant to be there. The mandarin oranges cut through the richness, and the won ton strips? They’re the secret weapon—crunchy, salty, and impossible to resist. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for meal prep because it holds up better than most salads. Pack the dressing separately, and the romaine stays crisp while the chicken stays juicy—no soggy lettuce here. My coworkers actually ask for seconds, which never happens.
- Budget-Friendly Crunch: Won ton strips and mandarin oranges might sound fancy, but they’re cheaper than takeout, and you use way less than a restaurant portion. I’ll be real: I buy the frozen won ton strips in bulk, and they’re just as crispy as the fresh kind. Plus, the chicken breast is lean, filling, and won’t break the bank.
Step-by-step instructions for Applebee's oriental chicken salad copycat
Here's how to recreate that signature creamy, crunchy salad at home with restaurant-perfect results.
Prepare the Chicken for Perfect Texture
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 ½-inch thickness—this ensures even cooking and prevents dryness. The goal is uniform thickness so every bite comes out tender and juicy.
Season both sides generously with ½ teaspoon salt and ¼ teaspoon black pepper. I like to press the seasoning into the meat so it adheres well. Let the seasoned chicken sit at room temperature for 15-20 minutes while you prepare the other components. This resting time allows the meat to cook more evenly and develop better texture.
Cook the Chicken to Juicy Perfection
Heat a large skillet over medium-high heat and add the chicken. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken releases easily from the pan. You'll know it's done when the edges pull away cleanly and the meat is no longer pink in the center.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. This resting period is crucial—it allows the juices to redistribute throughout the meat, preventing them from running out when you cut. While the chicken rests, prepare your mise en place by gathering all remaining ingredients.
Create the Signature Creamy Sesame Dressing
In a small bowl, whisk together the ½ cup mayonnaise, 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 3 cloves minced garlic, and 1 tablespoon freshly grated ginger. The dressing should be smooth and well combined—no lumps should remain. This is where the authentic Applebee's flavor comes from, so don't skip the fresh ginger and garlic.
Taste the dressing and adjust the seasoning if needed. You might want to add a pinch more salt or a drizzle of rice vinegar for the perfect balance of sweet, tangy, and savory. The dressing should coat the back of a spoon with a silky, creamy texture. Set it aside while you prepare the remaining salad components.
Assemble the Crunchy Salad Base
Chop the 1 head romaine lettuce into bite-sized pieces and place them in a large bowl. Add the 1 cup mandarin orange segments (drained well) and the ½ cup sliced almonds. The almonds should be toasted lightly in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly golden—this enhances their natural crunch. Let them cool before adding to the salad.
Add the 1 package won ton strips to the bowl and toss everything gently to combine. The won ton strips should be evenly distributed throughout the salad for that signature crunch in every bite. Keep the salad components separate from the dressing until you're ready to serve, as this helps maintain the crispness of the lettuce and won ton strips.
Combine and Serve with Restaurant Flair
Slice the rested chicken into ¼-inch thick strips and add them to the salad bowl. Drizzle the creamy sesame dressing over the top and toss gently to coat everything evenly. The key here is to toss just enough so the dressing clings to the chicken and vegetables without making the salad soggy.
Garnish with 1 teaspoon toasted sesame seeds right before serving. These add a beautiful finishing touch and extra crunch. Serve immediately while the chicken is still warm and the lettuce remains crisp. This salad tastes best fresh out of the bowl, with each bite delivering that perfect balance of creamy dressing, tender chicken, and satisfying crunch.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- COOK CHICKEN TO 165°F: DESCRIPTION: That instant-read thermometer isn’t just for show—chicken breast hits 165°F faster than you think when sliced thin. I used to eyeball it and end up with dry shreds every time. Now I pull it at 160°F, tent it with foil, and let it rest 5 minutes—juicy every time.
- TOAST ALMONDS 3 MINUTES: DESCRIPTION: Skip the bland store-bought version—toss sliced almonds in a dry pan over medium heat for 3 minutes, stirring constantly. They’ll turn golden and nutty, not burnt. (Yes, even if you’re impatient like me.)
- DRESSING FIRST, NOT LAST: DESCRIPTION: Toss the chicken and lettuce in the dressing before adding mandarin oranges and won ton strips. The citrus and crispy bits stay crunchy longer, and the flavors meld better. I learned this the hard way—soggy won tons are a crime.
- CHOP LETTUCE IN HALF: DESCRIPTION: Don’t shred the whole head—cut romaine in half lengthwise, then tear into bite-sized pieces. It stays crispier longer, and the salad looks way more restaurant-worthy. (Your guests won’t even notice the shortcut.)
Troubleshooting great applebee's oriental chicken salad copycat
Dressing Too Thin?
The creamy sesame dressing is the heart of this salad, and if it turns out too thin, it's usually because the mayo-to-oil ratio is off. To fix this, whisk in 1 extra tablespoon of mayonnaise and ½ teaspoon of honey until fully combined.
For a thicker texture, chill the dressing in the fridge for 30 minutes before serving—this helps it set up better. If you're still struggling, try adding ½ teaspoon of cornstarch mixed with 1 teaspoon water and whisking it in gently.
This acts as a natural thickener without altering the flavor. 🥄
Won Ton Strips Losing Crunch?
Won ton strips are all about that satisfying crunch, and if they're turning soggy, it's likely from excess moisture in the salad. To prevent this, keep the won ton strips separate from the dressing until the very last minute.
If you've already added them and they're getting soft, drain the salad in a colander for 5 minutes to remove excess liquid, then gently toss with fresh dressing. For extra insurance, toast the strips in a dry skillet for 10 seconds before adding them to the salad.
This reactivates their crispness. 🍜
Chicken Too Dry?
Overcooked chicken is a common issue when making this salad, especially if the breasts weren't pounded evenly. To avoid dryness, always cook the chicken to an internal temperature of 165°F and let it rest for 5 minutes before slicing.
If your chicken is already dry, try reviving it by placing the slices in a shallow dish, drizzling with 1 tablespoon of the sesame dressing, and letting it sit for 10 minutes. The moisture from the dressing will help tenderize the meat slightly.
For future attempts, brine the chicken for 30 minutes in ¼ cup soy sauce and ¼ cup water before cooking—this keeps it juicy. 🍗
Dressing Too Sweet?
The balance of sweet, tangy, and savory is key, and if your dressing tastes too sweet, it's usually because the honey or soy sauce overpowered the other flavors. To fix this, add ½ teaspoon of rice vinegar and a pinch of salt to brighten the dressing.
If you're still not satisfied, whisk in ½ teaspoon of freshly grated ginger to add a zesty kick. For future batches, reduce the honey to ½ tablespoon and taste as you go—this gives you more control over the sweetness. 🍯
Lettuce Getting Soggy?
Wilted lettuce ruins the texture of this salad, and it usually happens when the dressing sits on the greens for too long. To keep your romaine crisp, store the dressing separately until serving.
If your lettuce is already limp, revive it by submerging the chopped pieces in ice water for 10 minutes before draining and adding them back to the salad. For extra crunch, use ice-cold water and add a splash of lemon juice to the water—this helps preserve the lettuce's texture. 🥬
Almonds Too Bitter?
Store-bought almonds can sometimes have a bitter aftertaste, especially if they're old or not toasted properly. To fix this, toast your almonds in a dry skillet over medium heat for 2-3 minutes until they're fragrant and lightly golden.
If they're still bitter, try soaking them in ½ cup warm water for 10 minutes before draining and toasting. For future batches, opt for sweet almonds instead of bitter almonds—they're naturally milder in flavor. 🥜
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few key adjustments. Prep all components—chopped greens, sliced chicken, and dressing—separately and store them in airtight containers. Keep the dressing chilled until serving to maintain its creamy texture. The won ton strips should be added last to preserve their crunch. This salad holds up best when assembled within 2 hours of serving, though the chicken stays tender for up to 3 days in the fridge.
What if I don’t have won ton strips?
You can substitute with crispy fried wonton wrappers or even thinly sliced fried noodles for texture. For a closer match, toast ½ cup crushed potato chips (like potato or sweet potato) in a dry pan for 1 minute to recreate that signature crunch. Just reduce the almonds to ¼ cup to balance the flavors.
Can I use rotisserie chicken instead?
Rotisserie chicken works perfectly for convenience. Shred or slice it into ¼-inch strips and season lightly with ½ teaspoon soy sauce and ¼ teaspoon sesame oil to mimic the grilled flavor. Just ensure it’s fully cooked and drained well to avoid soggy salad.
How do I make this gluten-free?
Replace the won ton strips with gluten-free fried wonton wrappers or crispy rice noodles. Use tamari instead of soy sauce in the dressing, and check that your almonds and sesame seeds are certified gluten-free. The rest of the recipe remains unchanged—just double-check all packaged ingredients for hidden gluten.
Why does the dressing separate?
This happens when the mayo and oil aren’t fully emulsified. Whisk vigorously for 1-2 minutes to blend them completely, then chill the dressing for 30 minutes before using. For extra stability, add ½ teaspoon Dijon mustard to the dressing ingredients—it acts as a natural emulsifier.