Salads
Recreating Applebee's Chinese Chicken Salad at home delivers that signature crunch and peanut dressing magic without the restaurant markup. The secret lies in perfectly grilled chicken, crisp-tender coleslaw mix, and a sweet-tangy peanut dressing that clings to every bite.
I've spent years perfecting this technique after my first attempt left the dressing too thin and the chicken overcooked.
This recipe focuses on three key elements: restaurant-quality grilled chicken with a precise internal temperature of 165°F, a coleslaw blend that stays crisp even after dressing, and a peanut dressing thick enough to coat without overwhelming the salad.
The water chestnuts add that signature crunch, while sesame seeds provide the final textural contrast.
What you'll end up with is a salad that looks and tastes exactly like the one from Applebee's—golden chicken pieces, vibrant orange dressing, and a crisp mix of cabbage and water chestnuts.
The dressing stays cohesive, the chicken remains juicy, and the coleslaw maintains its satisfying crunch. This is the version I serve when company comes over, and it never fails to impress.
While this recipe replicates the restaurant version perfectly, you can easily adjust the spice level or dressing thickness to suit your taste. The technique remains the same, ensuring you get that authentic Applebee's experience at home. Let's get started on creating this restaurant-quality salad in your own kitchen.
Ingredients for applebee's chinese chicken salad
Fourteen ingredients transform into that iconic Applebee's crunchy salad with golden chicken and sticky peanut dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| Coleslaw Mix 🥬 | 8 oz | Pre-shredded, cabbage-carrot blend |
| Canned Water Chestnuts 🍠 | 1 cup | Drained, sliced into 1/4-inch pieces |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for nutty aroma |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For grilling chicken |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For marinade |
| Honey 🍯 | 1 tbsp | For marinade |
| Sesame Oil 🫒 | 1 tbsp | For dressing |
| Peanut Butter 🥜 | ½ cup | Creamy, unsweetened |
| Rice Vinegar 🍶 | ½ cup | For dressing |
| Granulated Sugar 🍬 | 2 tbsp | For dressing |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Ground Ginger 🌿 | ½ tsp | For dressing |
| Red Pepper Flakes 🌶️ | ¼ tsp | Adjust for heat preference |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
The chicken is everything here. Bone-in, skin-on thighs actually work better than breasts—they stay juicier—but if you're committed to breasts, pound them to even thickness. Costco or Trader Joe's sell pre-sliced water chestnuts, but canned is fine if you drain and slice them yourself. The coleslaw mix? Store-brand works just as well as name brands—just make sure it's a cabbage-carrot blend, not the creamy kind. Sesame seeds should be toasted (heat them in a dry pan for 30 seconds) for that nutty aroma that makes the salad sing.
No sesame oil? Toasted sesame seeds blended with a little neutral oil works in a pinch, though it won't have the same depth. Peanut butter too thick? Warm it 10 seconds in the microwave to loosen it up. The dressing needs to cling, so xanthan gum (1/8 tsp) or cornstarch (1/4 tsp) can help if yours separates. For extra crunch, swap half the coleslaw for shredded carrots or jicama. And if you're avoiding soy, coconut aminos work in the marinade, though the flavor will differ slightly.
Grill the chicken ahead of time—it reheats beautifully. Store the dressing in a sealed jar in the fridge for up to 5 days, though it's best used within 3 days. The coleslaw stays crisp for 2 days if you keep it dry until you're ready to toss. I always make a double batch of dressing because it disappears fast. Freeze extras in ice cube trays for quick single-serving portions later.
Why You'll Love This Recipe
- No-Chop Chicken Night: I swear by this when I’m too tired to dice anything—just slice the chicken thin, toss it in the pan, and let the water chestnuts (already pre-sliced in a can!) handle the texture work. The coleslaw mix? Pre-shredded and ready to go. That’s 15 minutes saved right there.
- Crunchy-Sweet Magic: The sesame seeds on top aren’t just for looks—they add this nutty crunch that cuts through the creamy dressing like a knife. And those water chestnuts? They’re the secret weapon, giving it that signature Applebee’s bite without you having to peel a single one.
- Lunchbox Hero: Between us, this salad holds up like a champ for lunches. Pack it in jars (dressing on the bottom, chicken on top) and it stays fresh for days. My kids actually eat it cold—no complaints, just empty containers.
- Budget Meal Winner: Chicken breast is cheap when you buy it in bulk, and the rest of the ingredients? Pantry staples. Honestly, I’ve made this for under $10 a serving, and it still feels like a restaurant-worthy meal. Leftovers? Even better reheated with a drizzle of olive oil.
Step-by-step instructions for Applebee's chinese chicken salad
Here's how to recreate that iconic restaurant salad at home with perfect texture and flavor.
Prepare the Chicken Marinade and Grill
In a small bowl, whisk together the 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, and the 1.5 pounds boneless, skinless chicken breast. Let the chicken sit in this marinade for at least 20 minutes while you prepare the rest. The marinade should penetrate the meat, giving it that signature sweet-savory flavor.
While the chicken marinates, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken (still in the marinade) and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. The exterior should develop a light golden-brown crust—this ensures the perfect balance of tenderness and texture.
Remove the chicken from the skillet and let it rest on a cutting board for 10 minutes before slicing. This resting period allows the juices to redistribute, preventing dryness when you slice. Once rested, cut the chicken into ¼-inch thick strips against the grain for maximum tenderness.
Toast Sesame Seeds and Prepare the Dressing
While the chicken rests, dry-toast the 2 tablespoons sesame seeds in the same skillet over low heat for 2-3 minutes, stirring constantly. You'll smell their nutty aroma intensify—they should turn a rich golden color. Transfer the toasted seeds to a small bowl and set aside to cool slightly.
In a separate bowl, combine the ½ cup peanut butter, ½ cup rice vinegar, 2 tablespoons granulated sugar, 2 minced garlic cloves, ½ teaspoon ground ginger, and ¼ teaspoon red pepper flakes. Whisk until smooth, then gradually drizzle in the 1 tablespoon sesame oil while continuing to whisk. The dressing should thicken slightly but remain pourable—this is the foundation of that creamy, tangy flavor you crave.
Add the 1 teaspoon salt and taste to adjust seasoning. The dressing should balance sweet, savory, and slightly spicy notes. If it's too thick, add 1 teaspoon water at a time until it reaches a drizzling consistency. Cover and set aside until ready to use.
Assemble the Salad with Crunchy Textures
In a large bowl, combine the 8 ounces coleslaw mix and the 1 cup drained, sliced water chestnuts. Toss gently to distribute the water chestnuts evenly—they should add a satisfying crunch with every bite. The coleslaw mix provides the fresh, crisp base that holds up perfectly under the dressing.
Add the sliced chicken to the bowl and toss lightly again, ensuring each piece is coated with the coleslaw mix and water chestnuts. Here's the thing—don't overmix or you'll bruise the cabbage. Just enough to combine everything evenly. Sprinkle the toasted sesame seeds over the top and toss one final time to distribute them.
Drizzle the peanut dressing generously over the salad, tossing gently to coat everything evenly. The dressing should cling to the chicken and vegetables without making the salad soggy. Taste a piece of chicken and a few cabbage leaves to check the balance of flavors—sweet, savory, and slightly spicy should all come through clearly.
Serve Immediately for Maximum Freshness
Transfer the salad to a serving platter and give it one final toss to arrange it attractively. The water chestnuts should be visible throughout, and the sesame seeds should glisten on top. Serve immediately while the chicken is still warm and the cabbage remains crisp. This salad tastes best fresh out of the bowl when all the textures and flavors are at their peak.
For an extra restaurant-style touch, garnish with additional toasted sesame seeds and serve with warm steamed rice or wonton strips on the side. The contrast of warm rice with the cool, crunchy salad creates the perfect balance. Each bite should deliver that signature Applebee's combination of tender chicken, crisp vegetables, and that addictive peanut dressing.
Pro Tips For Making Applebee'S Chinese Chicken Salad
- Trim the Chestnuts: Drain those canned water chestnuts thoroughly—don’t just rinse them. Pat them dry with a paper towel, then slice them into thin half-moons. Wet chestnuts turn the salad soggy, and no one wants mushy texture in a crunchy dish. I learned this the hard way after a batch sat in its juices for 10 minutes.
- Poach, Don’t Fry: Skip the stovetop sear for the chicken—poach it in a mix of water, soy sauce, and a splash of rice vinegar until it hits 165°F. This keeps the meat tender and juicy while letting it absorb the Asian-inspired flavors. Overcooking on the stove turns it rubbery, and you’ll regret it when slicing.
- Toss the Dressing Last: Mix the coleslaw mix, shredded chicken, and water chestnuts first, then drizzle the dressing (olive oil + sesame seeds + whatever else) right before serving. This keeps the greens crisp instead of wilted, and the sesame seeds stick to the chicken better when added fresh.
- Pulse, Don’t Chop: For the coleslaw mix, pulse it in the food processor just until it’s roughly chopped—not fine. You want texture, not a sad, mushy slaw. If you’re lazy, buy pre-shredded cabbage and carrots, but don’t skip the pulse entirely—it makes a real difference in bite.
Serving suggestions for this recipe
Plating Like a Pro
The key to restaurant-quality presentation is layering textures. Start by arranging the coleslaw mix in a circular pattern on your platter—this creates a sturdy base that holds up to the dressing. Scatter the sliced chicken pieces over the cabbage in overlapping rows, leaving small gaps for visual appeal.
The water chestnuts should be sprinkled strategically throughout, not just clustered in one spot. 🥗
For that signature Applebee's look, create a small well in the center of the salad and drizzle the peanut dressing in a zigzag pattern. This not only looks professional but also ensures the dressing coats every ingredient evenly.
Finish with a final sprinkle of toasted sesame seeds—about 1 tablespoon—focusing on the top and edges for maximum visual impact.
Garnish Game Changers
Fresh cilantro leaves add a bright pop of color and freshness that cuts through the richness. Tear 2 tablespoons of fresh cilantro and scatter them over the top just before serving.
For an extra touch, I sometimes add ¼ cup sliced green onions
Don't overlook the power of a simple garnish like lime wedges. Place one or two on the side of the platter—they add a citrusy aroma that enhances the peanut dressing and give your guests the option to brighten their bites. A few red pepper flakes sprinkled around the edge also add visual interest while satisfying spice lovers. Warm steamed jasmine rice makes an excellent side—its mild flavor and soft texture complement the salad's bold elements. I like to serve it in small bowls on the side so guests can scoop up any extra dressing. For a more substantial pairing, crispy wonton strips add a satisfying crunch that mirrors the water chestnuts in the salad. For a lighter option, consider a simple cucumber salad with rice vinegar and sesame seeds. The cool, refreshing flavors balance the richness of the peanut dressing beautifully. I often make a double batch of the peanut dressing to serve on the side for those who want extra flavor—it's always a crowd-pleaser. Use a large oval platter (about 12 inches long) to create an elegant shape that's perfect for serving. The oval shape makes the salad look more substantial and restaurant-worthy. If you don't have one, a standard round platter works just as well—just arrange the ingredients in a circular pattern. For an extra touch, I sometimes place the salad on a bed of lettuce leaves (like romaine or butter lettuce) to elevate it slightly and add another layer of freshness. This works especially well for special occasions when you want to impress your guests with attention to detail. The lettuce leaves also help keep the salad cool if you're serving it outdoors.Side Pairings
Presentation Hacks
Nutrition facts
Frequently asked questions
Why does the original Applebee's version have such a thick peanut dressing?
The restaurant's dressing uses a blend of peanut butter, rice vinegar, and sesame oil that creates a thick, clinging consistency—this helps it coat every ingredient without making the salad soggy. The secret is whisking continuously while adding sesame oil gradually and using xanthan gum (1/8 tsp) if needed. This creates that signature "drizzled" look while keeping the salad crisp.
Can I make this salad ahead of time?
You can prep components separately for 2 days ahead: marinate the chicken, make the dressing, and chop all vegetables. Store them in airtight containers in the fridge. When ready to serve, grill the chicken fresh, toss everything together, and drizzle the dressing just before serving. The water chestnuts stay crisp if kept dry until assembly.
What's the best way to keep the coleslaw crisp?
The key is not over-tossing with dressing and keeping the coleslaw mix dry until the last moment. Toss the cabbage and water chestnuts with just enough dressing to coat, then add the chicken. Use a mandoline slicer for even coleslaw shreds that hold up better. For extra crunch, add 1/4 cup shredded carrots or jicama to the mix.
Is there a way to make this salad spicier?
For extra heat, increase the red pepper flakes to 1/2 tsp in the dressing, or add 1/2 tsp sriracha or 1 tsp chili garlic sauce when whisking. For a smoky kick, sprinkle 1/2 tsp smoked paprika over the chicken before grilling. Always taste as you go—start with half the amount and adjust.
Can I substitute chicken thighs for breasts?
Yes, but you'll need to adjust the cooking time. Chicken thighs stay juicier and have more flavor, which works perfectly. Grill them skin-side down first for 5-6 minutes until crispy, then flip and cook 4-5 minutes more to reach 165°F. The skin adds extra texture—just remove it before slicing if preferred.