Salads
This Applebee’s Oriental Chicken Salad Copycat Recipe brings home the same crisp, sweet-sesame crunch and velvety texture you crave from the restaurant.
After years of perfecting copycat recipes, I've finally cracked the code for replicating that signature sweet sesame dressing and crispy won ton strips at home—no shortcuts, just precise techniques.
The key lies in properly cooking the chicken, assembling the salad in layers, and toasting the won ton strips until they're golden and shatteringly crisp.
What makes this recipe work is the attention to detail in every component. The chicken stays tender yet flavorful when marinated and cooked just right, while the dressing achieves that perfect sweet-sesame balance with a touch of ginger and garlic.
The won ton strips are the star—properly toasted until they're crispy on the outside while maintaining their signature texture. This isn't just a salad; it's a complete meal with protein, crunch, and that familiar Applebee's flavor profile you crave.
By following these exact steps, you'll end up with a salad that looks and tastes just like the restaurant version—crisp greens, perfectly cooked chicken, crunchy won ton strips, and a dressing that's sweet, tangy, and just the right amount of savory.
The presentation is just as important as the taste, so we'll cover how to assemble it for that signature restaurant look. This copycat version is restaurant-quality, made with simple ingredients and precise techniques that deliver every time.
Whether you're making this for a weeknight dinner or a special occasion, this recipe serves as both a satisfying main dish and a crowd-pleasing appetizer. The ingredients are straightforward, and the method is designed to ensure consistency—no guesswork, just proven results.
Let's get started on creating your own version of this restaurant classic at home.
Ingredients for applebee's oriental chicken salad copycat
Restaurant-quality crunch and flavor start with these precise ingredients—no shortcuts, just crispy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes, pounded thin |
| Won Ton Strips 🍜 | 1 package | Frozen, Asian-style, for crispy texture |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Green Onion 🧅 | ¼ cup | Thinly sliced, white and green parts |
| Sesame Seeds 🌾 | 2 tbsp | Toasted, for garnish |
| Sweet Sesame Dressing 🫒 | ½ cup | Homemade or store-bought (see notes) |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For chicken marinade |
| Honey 🍯 | 1 tbsp | For chicken marinade |
| Minced Garlic 🧄 | 2 cloves | Fresh, for marinade and dressing |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for dressing |
| Mayonnaise 🥛 | ¼ cup | Full-fat, for dressing base |
| Rice Vinegar 🍶 | 1 tbsp | For dressing acidity |
| Vegetable Oil 🫒 | 2 tbsp | For frying won ton strips |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning chicken |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground, for chicken |
The chicken and won ton strips are the foundation of this copycat recipe. For the chicken, boneless, skinless breast is ideal—pound it thin to ensure even cooking and maximum tenderness. Won Ton Strips from the Asian aisle (like Trader Joe's or Costco) are essential for that signature crispy texture; avoid pre-cooked varieties. Fresh romaine lettuce with crisp leaves and red bell pepper with vibrant color (no soft spots) ensure the salad base stays fresh. Toast your sesame seeds in a dry pan for 30 seconds—they add depth of flavor and visual appeal. For the dressing, Kikkoman soy sauce and Trader Joe's honey deliver authentic flavor profiles, while fresh ginger (not powdered) is critical for that signature zing.
No won ton strips? Wonton wrappers can be cut into strips and fried separately, though texture won't be identical. Substitute green onions with scallions if unavailable, but the white parts must be finely sliced for authenticity. For the dressing, low-sodium soy sauce is non-negotiable—regular versions can overpower the delicate balance. Mayonnaise should be full-fat for richness; Hellmann's or Duke's work best. The rice vinegar adds the necessary acidity, but if you prefer a sweeter dressing, add an extra ½ tbsp honey. For the chicken marinade, honey can be swapped for agave in a 1:1 ratio if preferred. Always toast the sesame seeds fresh—they lose flavor when pre-toasted in packages.
Store the chicken marinade in an airtight container for up to 3 days in the fridge, and the dressing will keep for 5 days when refrigerated. Won ton strips should be kept frozen until ready to fry—never thaw ahead of time, as this compromises crispiness. The romaine lettuce and bell pepper stay fresh for 4-5 days when wrapped in damp paper towels and sealed in a plastic bag. This salad reheats poorly, so assemble it fresh for optimal texture. The sesame seeds can be toasted in bulk and stored in a sealed container for 2 weeks to use in future dishes.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this salad needs zero knife work—just shred that chicken (or buy pre-cooked strips), toss in store-bought won ton wrappers, and slice the bell pepper once into thin strips. Honestly, my lazy Sundays thank me every time.
- Crunchy-Creamy Magic: That crispy won ton crunch mixed with the tender chicken and cool ranch? Chef’s kiss. The red bell pepper adds a sweet snap, while the green onion gives it that bright, fresh finish—like Applebee’s but with less guilt.
- Lunchbox Hero: Pack it for work or school—it holds up perfectly in containers. My kids take theirs to soccer practice, and I bring it to meetings (yes, even on a Tuesday). Just keep the dressing separate until you’re ready to eat.
- Budget Win: Chicken breast is cheap, won ton strips are a bulk-bin staple, and romaine lasts forever. I’ve made this for $12 and fed four people—leftovers? Always. My wallet’s happier, and so is my taste buds.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's the precise method to recreate Applebee's signature dish at home with authentic texture and flavor.
Marinate and Cook the Chicken
In a medium bowl, combine the 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Add the 1.5 lb boneless, skinless chicken breast cut into 1-inch cubes and toss to coat evenly. Let marinate for at least 15 minutes—this ensures deep flavor penetration and tender results.
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Once shimmering, add the marinated chicken in a single layer, cooking undisturbed for 3-4 minutes per side until the exterior develops a light golden-brown crust and internal temperature reaches 165°F. The chicken should be fully opaque with no pink remaining. Transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch strips for easier mixing later.
Prepare the Sweet Sesame Dressing
In a separate bowl, whisk together the 0.5 cup sweet sesame dressing, 0.25 cup mayonnaise, and 1 tablespoon rice vinegar until fully combined. The dressing should achieve a smooth, homogeneous consistency with no visible streaks. Taste and adjust seasoning if needed—this base already contains balanced sweetness and acidity, so minimal adjustments should be necessary.
For garnish, toast the 2 tablespoons sesame seeds in a dry skillet over low heat for 2-3 minutes, stirring constantly until they turn a rich golden-brown and release their nutty aroma. Remove immediately to prevent burning and set aside. The toasted seeds will add crucial texture contrast to the finished salad.
Assemble the Salad Components
In a large mixing bowl, combine the chopped 1 head romaine lettuce and 1 whole red bell pepper sliced thinly. Add the sliced ½-inch chicken strips and 0.25 cup sliced green onion. Pour the prepared dressing over the mixture and toss gently to coat all ingredients evenly. The salad should glisten slightly from the dressing while maintaining distinct texture layers.
For the crispy element, heat 1 tablespoon vegetable oil in a separate skillet over medium heat. Add the 1 package won ton strips in a single layer and fry for 2-3 minutes until they achieve a deep golden-brown color and crisp to the touch. Drain on paper towels and immediately sprinkle with the toasted sesame seeds.
Final Assembly and Serving
Divide the dressed salad among 4 serving plates, creating an even base of lettuce, pepper, and chicken. Arrange the crispy won ton strips in a decorative pattern on top—this visual contrast makes the dish instantly appealing. Drizzle any remaining dressing around the edges for presentation.
Serve immediately while the won ton strips maintain their crispness. Each bite should deliver a perfect balance of textures: tender chicken, crisp vegetables, crunchy won ton strips, and the creamy-sweet dressing. The salad holds well for 30 minutes before serving, but the won ton strips will lose crispness if left too long.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- BRINE THE CHICKEN: Toss the chicken in a shallow dish with 1/4 cup soy sauce, 1 tablespoon brown sugar, and 1/2 cup warm water 15 minutes before cooking—this keeps it juicy and absorbs the Asian flavors better. I used to skip this and ended up with dry, flavorless chicken that tasted like nothing but salt.
- CUT PEPPERS SMALL: Dice the red bell pepper into 1/4-inch cubes, not thin slices—this mimics the texture of the original and prevents a mushy salad after tossing. I learned this the hard way when my first attempt turned into a sad, watery mess.
- TOAST THE WONTONS: Spread the won ton strips on a baking sheet and broil for 1-2 minutes until they’re crisp and golden—this adds crunch that won’t turn soggy when mixed with dressing. Sounds weird, but it works: the salad stays fresh-tasting for hours, not wilted.
- CHILL THE DRESSING: Whisk the dressing ingredients together and refrigerate for at least 30 minutes before serving—this lets the flavors meld and prevents a greasy, separated mess. I was skeptical until I tried it, and now I never serve it warm.
Best sauces and condiments for applebee's oriental chicken salad copycat
Sweet Sesame Dressing
The heart of this salad is that signature sweet sesame dressing—creamy, tangy, and just sweet enough. I blend ½ cup sweet sesame dressing (like Kikkoman brand) with ¼ cup full-fat mayonnaise and 1 tbsp rice vinegar for that perfect balance.
The key is fresh ginger and garlic—use 1 tbsp grated ginger and 2 minced garlic cloves for depth. For extra authenticity, add 1 tsp sesame oil and mix until silky smooth. This dressing should coat the salad beautifully without overpowering the other flavors. 💫
Crispy Won Ton Strips
These are non-negotiable for the restaurant experience. I use Trader Joe's frozen won ton strips—they're pre-cut and designed for that perfect crunch. Heat 1 tbsp vegetable oil in a skillet over medium heat until shimmering, then fry the strips for 2-3 minutes until golden and crisp.
Drain on paper towels immediately to remove excess oil. The secret? Don't overcrowd the pan—they need room to crisp properly. Sprinkle with toasted sesame seeds right after frying for that extra crunch and aroma. ⚡
Ginger-Garlic Chicken Marinade
The chicken needs that signature tangy-sweet flavor. I marinate 1.5 lb chicken breast in 2 tbsp soy sauce, 1 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated ginger for at least 15 minutes.
Cook in 2 tbsp oil over medium-high heat until golden and reaching 165°F internally. Slice into ½-inch strips for easy mixing—this keeps the chicken tender while delivering that restaurant-quality flavor. 🍗
Extra Crunch Garnish
For that final restaurant touch, I always toast 2 tbsp sesame seeds in a dry skillet until golden brown—about 2-3 minutes on low heat. Sprinkle them over the won ton strips right after frying, and also dust the salad lightly before serving.
This adds both visual appeal and that nutty crunch that makes the dish pop. I keep a small jar of toasted seeds on hand for quick garnishes on other Asian-inspired dishes too. 🌾
Alternative Dressing Options
No sweet sesame dressing on hand? Make your own by mixing ¼ cup mayonnaise, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tsp rice vinegar, and ½ tsp grated ginger.
For a lighter version, replace half the mayo with Greek yogurt. I've also used Duke's mayonnaise for a slightly richer texture—just adjust the honey to taste. The dressing should be smooth and coat the back of a spoon without being too thick. 💡
Make-Ahead Tips
Prep the salad components ahead but assemble last minute. Marinate the chicken and make the dressing up to 2 days ahead—store separately in airtight containers. Toast the sesame seeds and keep them in a sealed jar. Fry the won ton strips fresh before serving—they lose crispness quickly.
I like to chop all veggies the night before and store them in a sealed container with a paper towel to maintain crispness. The chicken can be cooked and sliced up to 1 day ahead, then refrigerated. 📅
Nutrition facts
Frequently asked questions
Can I substitute won ton strips with something else?
Yes, but texture will differ. Use wonton wrappers cut into strips and fried separately for a closer match. For a crunchy alternative, try fried shallots or crispy fried noodles—just reduce the frying time to 1-2 minutes to avoid burning.
Why does my dressing taste too sweet?
The dressing should balance sweet, tangy, and savory flavors. If it's too sweet, add ½ tsp rice vinegar or 1 tsp soy sauce. For extra depth, stir in ½ tsp grated ginger—this cuts sweetness while adding complexity. Always taste as you go!
How do I keep the won ton strips crispy?
Fry them fresh in small batches over medium heat—never overcrowd the pan. Drain on a wire rack (not paper towels) to remove excess oil while keeping crispness. For extra insurance, sprinkle with toasted sesame seeds immediately after frying. Serve within 10 minutes of cooking.
Can I make this salad ahead of time?
Prep components separately: marinate chicken and make dressing up to 2 days ahead. Store veggies in airtight containers with paper towels to maintain crispness. Fry won ton strips fresh—never thaw ahead of time. Assemble just before serving for optimal texture.
What's the best way to reheat leftover chicken?
Reheat gently in a skillet over low heat with 1 tsp oil for 2-3 minutes until warmed through. Avoid microwaving—it makes chicken rubbery. For extra flavor, add a splash of soy sauce or sesame oil while reheating.