Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same crispy sesame-crusted chicken, tangy peanut dressing, and perfect crunch you'd get at the restaurant—right in your kitchen. The secret lies in marinating the chicken overnight for maximum flavor absorption, then baking it to golden perfection.
Every bite of that sesame-coated chicken will taste like you just ordered from your favorite spot, but with the satisfaction of making it yourself.
What sets this copycat version apart is the authentic tangy peanut dressing—creamy, slightly sweet, and packed with umami from soy sauce and sesame oil. The salad base comes together quickly with crisp lettuce, crunchy wonton strips, and a sprinkle of toasted sesame seeds for that signature Applebee's texture.
The dressing ties everything together, creating a balance of sweet, spicy, and savory that's impossible to resist.
By the time you're done assembling this salad, you'll have a dish that looks and tastes exactly like the restaurant version—crispy chicken, vibrant greens, and that addictive peanut dressing. The best part?
It's easier to make at home than you'd think, with no fancy equipment needed. Whether you're feeding a crowd or treating yourself to a restaurant-quality meal, this recipe delivers every time.
Serve immediately for the best texture, or store the dressing separately and assemble just before eating. The crispy chicken stays crunchy when served over the salad, just like at Applebee's. Let's get started on recreating this fan-favorite dish in your own kitchen.
Ingredients for applebee's asian chicken salad copycat
These ingredients transform into restaurant-quality sesame-crusted chicken and addictive peanut dressing—crispy, tangy, and totally copycat-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Sesame Oil 🫒 | ½ cup | For marinade and coating |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Honey 🍯 | ¼ cup | For sticky marinade |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Sesame Seeds 🌰 | ½ cup | Toasted for coating |
| All-Purpose Flour 🌾 | ½ cup | For crispy coating |
| Cornstarch 🍚 | ¼ cup | For extra crunch |
| Iceberg Lettuce 🥬 | 1 head | Chopped for salad base |
| Wonton Strips 🍜 | 4 oz | For signature crunch |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened |
| Sesame Oil 🫒 | 2 tbsp | For dressing |
| Rice Vinegar 🍶 | ¼ cup | For tangy dressing |
| Honey 🍯 | 2 tbsp | For sweetness balance |
| Soy Sauce 🍶 | 1 tbsp | For umami depth |
| Sesame Seeds 🌰 | 1 tbsp | For garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are non-negotiable—bone-in, skin-on stays juicier, but boneless works too. Grab Kirkland Signature soy sauce from Costco for that authentic umami punch, or Lee Kum Kee if you're near an Asian market. Fresh ginger and garlic are a must; pre-minced jars lack that bright zing. Toast your sesame seeds in a dry pan for 30 seconds until fragrant—this makes all the difference. For the wonton strips, Trader Joe's has the best pre-packaged ones, but homemade is even better if you're feeling ambitious.
No sesame oil? Toasted sesame seeds blended with neutral oil works in a pinch. Peanut butter shortages? Almond butter or tahini keeps the dressing creamy. The cornstarch in the chicken coating is what gives it that signature crunch—don't skip it! For extra tang, add a splash of lime juice to the dressing. The honey in the marinade caramelizes beautifully when baked, so don't cut corners here. Pro tip: Double the dressing recipe—it disappears fast.
Marinate the chicken overnight for maximum flavor, then pat dry before coating. The crispy chicken stays crunchy for 2 hours at room temperature, but best served immediately. Store dressing separately in the fridge for up to 1 week. Keep wonton strips in an airtight container for 3 days. The toasted sesame seeds? Freeze extras in a jar for up to 6 months—perfect for future copycat recipes.
Why You'll Love This Recipe
- No-Fuss Protein: The chicken thighs stay juicy while the garlic-sesame glaze caramelizes—no fancy techniques, just pan-sear and let it work. Honestly, I’ve ruined chicken before, but this? Even my first attempt was solid.
- Sweet-Savory Magic: That honey-soy glaze cuts through the richness of the thighs, balancing crispy edges with a sticky, umami punch. Between us, the sesame oil finish is what makes it taste like a restaurant dish.
- Lunchbox Hero: Pack it cold for work or school—chunks of chicken, crunchy veggies (if you add them), and that dressing clinging to everything. My daughter’s teacher actually asked for the recipe after tasting hers.
- Budget Win: Chicken thighs stretch farther than breasts, and the glaze uses pantry staples. I’ve made this for $10 and fed four people—plus, leftovers reheat like a dream (or eat cold tomorrow).
Step-by-step instructions for crispy sesame-crusted Asian chicken salad
Here's how to nail that signature Applebee's crunch and tangy flavor at home.
Marinate the Chicken for Maximum Flavor
In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs (cut into bite-sized pieces), 0.5 cup sesame oil, 0.5 cup soy sauce, 0.25 cup honey, 6 minced garlic cloves, and 1 tbsp freshly grated ginger root. Mix thoroughly until every piece is evenly coated. The marinade should look glossy and sticky.
Cover the bowl and refrigerate for at least 30 minutes—I recommend 1 hour for deeper flavor penetration. This step transforms bland chicken into tender, flavorful bites. Don't skip it; the marinade is what makes this dish taste like the restaurant version.
Create the Crispy Coating
In a separate shallow dish, whisk together 0.5 cup all-purpose flour and 0.25 cup cornstarch. This combination gives you that signature crispy texture. In another dish, mix 0.5 cup toasted sesame seeds—they'll add that nutty crunch we all love.
Remove the marinated chicken from the fridge and pat it dry with paper towels. This is crucial—wet chicken won't crisp properly. Working in batches, dredge each piece first in the flour-cornstarch mixture, then press it firmly into the sesame seeds, coating all sides completely. Place on a wire rack and let sit for 5 minutes—this helps the coating adhere better.
Cook the Chicken to Crispy Perfection
Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add the coated chicken in a single layer—don't overcrowd the pan or it'll steam instead of crisp. Cook for 3-4 minutes per side until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F.
Transfer the crispy chicken to a paper towel-lined plate to drain excess oil. The chicken should be crispy outside and tender inside. If any pieces aren't fully cooked, return them to the pan for another 30 seconds. This is where you'll get that signature Applebee's crunch that makes this salad so addictive.
Assemble the Tangy Peanut Dressing
In a small bowl, whisk together 0.5 cup creamy peanut butter, 2 tbsp sesame oil, 0.25 cup rice vinegar, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp sesame seeds, 1 tsp salt, and 0.5 tsp black pepper. Start with a slow whisk to combine, then increase speed until smooth and creamy.
The dressing should be thick but pourable. If it's too thick, add 1-2 tsp water at a time until you reach the perfect consistency. Taste and adjust seasoning—you want a perfect balance of sweet, tangy, and nutty flavors. This dressing is what ties the whole salad together, so don't skimp on the quality ingredients here.
Build the Perfect Salad
Tear 1 head iceberg lettuce into bite-sized pieces and arrange on a large serving platter. Scatter the crispy chicken evenly over the lettuce, then sprinkle with 4 oz wonton strips for that signature crunch. Drizzle the peanut dressing generously over the top, allowing it to pool slightly in the bottom of the platter.
Garnish with additional sesame seeds for extra texture and visual appeal. Serve immediately while the chicken is still crispy. The contrast of warm, crispy chicken with cool, crunchy lettuce and tangy dressing is what makes this salad so irresistible. Enjoy with chopsticks for the full Applebee's experience!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- Sear the Chicken First: Hit the chicken thighs with a quick sear in a hot pan before adding sauce—this locks in flavor and keeps them from turning rubbery when tossed later. I used to skip this, and the sauce would just pool around the chicken instead of sticking.
- Toast the Garlic: Mince the garlic and let it sizzle in the sesame oil for 30 seconds before adding other ingredients—this adds a nutty depth that raw garlic can’t match. Sounds simple, but it’s the thing that makes the sauce taste like it came from a restaurant.
- Balance the Sauce: Taste the sauce as you go: start with equal parts soy and honey, then adjust. Too much honey? Add a splash of rice vinegar. Too salty? A pinch of sugar cuts through it. The Applebee’s version isn’t sweet—it’s balanced, and that’s what makes it work.
- Rest the Chicken: Let the cooked chicken sit for 5 minutes after tossing in the sauce—it absorbs flavor better and stays juicy. I know, I know, but trust the process: skipping this step means dry, flavorless bites. (Yes, even if you’re impatient like me.)
Health benefits of applebee's asian chicken salad copycat
Protein Powerhouse
This recipe delivers a solid 30 grams of protein per serving from the chicken, making it perfect for muscle repair and satiety. The sesame-crusted coating adds extra texture without sacrificing protein quality. I find this especially helpful for post-workout meals when I need to refuel efficiently. 💪
Heart-Healthy Fats
The peanut dressing provides healthy monounsaturated fats from peanut butter, which support heart health when consumed in moderation. Sesame oil contributes additional beneficial fats while adding that signature nutty flavor. I recommend using natural peanut butter without added sugars to maximize these heart-healthy benefits.
Balanced Carbohydrates
While primarily a protein-focused dish, the wonton strips and iceberg lettuce provide a moderate 15-20 grams of carbohydrates per serving from complex sources. The honey in both the marinade and dressing adds natural sweetness without refined sugars.
This balance makes it suitable for those monitoring their carb intake while still enjoying a flavorful meal.
Rich in Antioxidants
The sesame seeds in both the chicken coating and dressing are packed with sesamin and sesamol, powerful antioxidants that help combat oxidative stress. Fresh ginger in the marinade adds anti-inflammatory properties. I always toast my sesame seeds to enhance their nutritional benefits while boosting flavor.
Low-Calorie Option
At about 450-500 calories per serving, this salad offers a restaurant-quality meal without excessive calories. The crispy chicken provides satisfying texture while the peanut dressing delivers rich flavor without heavy creaminess. I often serve it as a lighter lunch option when I want something substantial but not overly indulgent.
Digestive Benefits
The iceberg lettuce provides fiber and water content to support digestion, while the ginger in the marinade aids in soothing the stomach. The combination of protein and healthy fats helps keep you full longer, reducing the temptation to snack on less nutritious options.
I notice my digestion improves when I include this salad in my weekly meal rotation. 🌱
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
You can, but thighs stay juicier and more flavorful when marinated. Chicken breast will be leaner and may dry out faster during cooking. If using breast, cut into 1-inch cubes and reduce cooking time to 2-3 minutes per side to avoid overcooking. For best results, marinate for at least 2 hours to help retain moisture.
How do I make the dressing thicker or thinner?
The dressing should be thick but pourable. If too thick, add 1 tsp water at a time until smooth. Need it thinner? Add 1 tsp more rice vinegar and whisk vigorously. For extra thickness, chill the dressing for 30 minutes before serving—it'll naturally thicken slightly. Pro tip: Use a hand mixer for perfectly smooth consistency!
Can I prepare this salad ahead of time?
Make the dressing up to 5 days ahead and store in an airtight container. Cook the chicken 1 day ahead—it stays crispy for 24 hours at room temperature if kept in a single layer. Assemble the salad just before serving to keep the lettuce crisp. The wonton strips can be stored separately for 3 days in an airtight container.
What if my chicken isn't crispy enough?
Undercooked chicken happens! First, check your oil temperature—it should be medium-high heat with oil shimmering. For extra crispiness, broil the chicken for 1-2 minutes at the end (watch closely!). Another trick: Add 1 tbsp cornstarch to your flour mixture. If all else fails, reheat in a dry skillet for 30 seconds to restore crunch.
Can I make this gluten-free?
Yes! Replace the flour with 0.5 cup gluten-free all-purpose flour and use 0.25 cup cornstarch for the coating. For the wonton strips, use gluten-free versions or sub with crispy fried tofu strips. The dressing is naturally gluten-free, so no changes needed there. Just ensure all your ingredients are certified gluten-free to avoid cross-contamination.