Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same crunchy wonton crust, tender grilled chicken, and sweet chili zing you love—without the restaurant price tag.
The secret lies in perfectly searing the chicken at 375°F for juicy bites, crisping the wonton strips just right, and balancing the dressing with a touch of sesame oil for that signature depth.
I've recreated this salad exactly as it comes from the restaurant, right down to the crisp-tender mix of greens and noodles.
The foundation starts with grilled chicken thighs (not breast—trust me, it stays juicier) marinated in a blend of soy sauce, brown sugar, and ginger, then cooked to 165°F for maximum tenderness.
The wonton strips get a quick fry for that satisfying crunch, while the dressing combines sweet chili sauce, sesame oil, and a splash of lime for that perfect tangy-sweet balance. Every element comes together in layers—just like the original.
What you'll end up with is a salad that's restaurant-quality at home: golden-brown chicken, crisp wonton strips that hold their crunch, fresh greens with just enough bite, and a dressing that ties everything together in every bite.
The texture contrast alone—creamy chicken, crunchy wonton, tender greens—makes this salad irresistible. It's the kind of dish that disappears fast, so make sure you've got enough for seconds.
Perfect for lunch dates, office potlucks, or a satisfying weeknight dinner, this recipe scales easily and keeps well in the fridge for up to 3 days.
The best part? You'll save money while getting a dish that tastes exactly like your favorite restaurant version. Let's get started on recreating this copycat masterpiece.
Ingredients for applebee's asian chicken salad copycat
Crispy wonton strips, juicy chicken thighs, and a tangy-sweet dressing make this copycat masterpiece irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmer cuts preferred for even cooking |
| Wonton Wrappers 🥟 | 1 package | Square or round, store-bought |
| Lime Juice 🍋 | ½ cup | Freshly squeezed for bright flavor |
| Sweet Chili Sauce 🍶 | ½ cup | Store-bought or homemade blend |
| Sesame Oil 🫒 | 1 tbsp | Toasted for authentic aroma |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred for balance |
| Brown Sugar 🍯 | ¼ cup | Packed for accurate measurement |
| Fresh Ginger 🌿 | 2 tbsp | Grated, for zesty kick |
| Vegetable Oil 🫒 | ½ cup | For frying wonton strips |
| Mixed Greens 🥬 | 8 cups | Baby spinach and romaine blend |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced for crunch |
| Green Onion 🧅 | ¼ cup | Thinly sliced, for garnish |
| Sesame Seeds 🌱 | 1 tbsp | Toasted for crunchy finish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
The chicken thighs are non-negotiable—bone-in, skin-on stays juicier than breast. Trader Joe's or Costco often have great prices on these. Look for plump, firm thighs with minimal bruising. The wonton wrappers? Martini brand is my go-to—they're sturdy enough to hold up to frying. Fresh ginger is a must here; Asian markets often have the freshest roots. For the sweet chili sauce, Huy Fong brand is the closest to Applebee's version, but any good-quality store-bought sauce works in a pinch. The sesame oil should smell nutty and fragrant—if it's rancid, toss it.
No wonton wrappers? Rice paper wrappers work in a bind, though they'll be slightly chewier. Short on fresh ginger? Ground ginger at half the amount gets you close, but you'll lose that fresh zing. The dressing can be made ahead—store it in the fridge for up to 5 days—but always stir before using. For extra crunch, add crushed peanuts or fried shallots to the salad. The bell pepper can be any color, but red adds that signature pop. And if you're feeling fancy, marinate the chicken overnight for deeper flavor.
This salad keeps beautifully for 3 days in the fridge, though the wonton strips lose crunch after day 1. Store components separately—chicken, dressing, greens—to maintain freshness. The dressing can be prepped 2 days ahead and the chicken marinated 12 hours in advance. For serving, assemble just before eating so everything stays crisp. The wonton strips? Fry in small batches to maintain oil temperature—350°F is perfect for that crispy texture. Leftovers? Toss the dressing and greens together, store separately, and crisp the wontons fresh for maximum appeal.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss the chicken thighs in a skillet with sesame oil and sweet chili sauce, and they practically cook themselves. No flipping, no fuss, and the sticky-sweet glaze clings like it’s meant to be there.
- Umami Bomb: That lime juice cut through the richness just right, and the wonton wrappers? Crispy little pockets of flavor that make every bite feel like a little victory. Honestly, the first time I made it, I ate half the batch straight from the pan.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute dinner guests. The chicken stays warm for hours, the sauce doesn’t leak, and it’s the kind of dish that makes people ask, “What’s in this?”—then beg for the recipe.
- Budget Win: Chicken thighs are cheaper than breasts, and wonton wrappers stretch farther than you’d think. I’ve fed four people for under $12, and the leftovers? They disappear faster than I can say “make more.” (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's asian chicken salad copycat recipe
Here's how to recreate that signature crunchy wonton crust and sweet-savory dressing at home.
Prepare the Signature Sweet Chili Dressing
In a small mixing bowl, whisk together the 0.5 cup lime juice, 0.5 cup sweet chili sauce, 1 tablespoon sesame oil, 0.25 cup soy sauce, and 0.25 cup packed brown sugar until completely smooth. This dressing is the heart of the salad's flavor profile—don't skip the whisking to ensure all ingredients emulsify properly. Taste as you go and adjust the sweetness with a touch more brown sugar if needed, or balance with an extra splash of lime juice for acidity.
The dressing should have a glossy sheen and be slightly thick, almost like a light syrup. Cover and set aside while you prepare the chicken and wonton crust—it'll mellow slightly as it sits, allowing the flavors to meld beautifully. Here's the thing: the dressing needs time to develop its complex flavor, so patience at this stage makes all the difference in the final taste.
Create the Crispy Wonton Crust
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches, carefully place 1 package wonton wrappers (cut into strips if your package contains whole sheets) into the hot oil. Fry for 1-2 minutes per side until golden brown and crispy—you'll know they're ready when they float to the surface and develop a deep golden hue.
Transfer the crispy wonton strips to paper towels to drain excess oil, but don't press them down or they'll lose their crisp texture. Keep them warm while you prepare the remaining components. The secret to this step is maintaining even heat—if the oil gets too hot, the wontons will burn before they crisp properly. I like to work in small batches to prevent overcrowding, which can lower the oil temperature and make the crust soggy.
Cook the Perfect Chicken
In a separate large skillet, heat 1 tablespoon sesame oil over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs, seasoned with 1 teaspoon salt and 0.5 teaspoon black pepper, along with the 2 tablespoons freshly grated ginger. Cook for 6-7 minutes per side until the chicken reaches an internal temperature of 165°F and develops beautiful golden-brown sear marks.
While the chicken cooks, you'll notice the aroma of toasted ginger filling your kitchen—that's your cue that the chicken is ready to flip. Let it rest for 5 minutes before slicing into ¼-inch thick strips. This resting period is crucial for juicy chicken that won't dry out when tossed with the other components. The slices should be uniform in size for even distribution throughout the salad.
Assemble the Salad with Crunch and Flavor
In a large serving bowl, combine the 8 cups mixed greens, 1 whole red bell pepper (thinly sliced), and 0.25 cup sliced green onion. Gently toss with half of the prepared dressing to lightly coat the greens without wilting them. The key here is to maintain that fresh, crisp texture—over-tossing will make the salad soggy before it even hits the table.
Arrange the crispy wonton strips in a circular pattern on top of the greens to create that signature Applebee's presentation. Add the sliced chicken strips evenly distributed over the wonton crust. Drizzle the remaining dressing over the top and sprinkle with 1 tablespoon toasted sesame seeds for that final crunchy finish. Serve immediately while everything is still crisp and vibrant.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- BRINE THE CHICKEN: Toss those chicken thighs in a mix of ¼ cup soy sauce, ¼ cup water, and a pinch of sugar for 15 minutes before cooking. I learned this the hard way—dry-heat cooking turns thighs rubbery, but a quick brine keeps them juicy and ready to soak up the sesame oil later. No soaking? At least do this.
- TOAST THE WRAPPERS: Hit your wonton wrappers with a quick spray of oil and 30 seconds in a dry skillet before assembling. Sounds weird, but it works: the edges crisp up just enough to mimic the restaurant version’s slight crunch without turning to cardboard. (Yes, even if you’re impatient like me.)
- SAVE THE LIME JUICE: Don’t dump all the lime juice in at once—hold back 1 tablespoon to drizzle over the finished salad. The restaurant version has that bright, just-added tang, not a sad, diluted afterthought. Trust me, your taste buds will notice the difference.
- SWEET CHILI SAUCE MATTERS: Skip the cheap bottled version—make your own or use a high-quality store-bought one with chunks. I was skeptical until I tried it: the texture and depth of real sweet chili sauce (with its subtle heat and sticky glaze) make the dish taste like it came from a kitchen, not a copycat attempt. Worth the effort.
Serving suggestions for applebee's asian chicken salad copycat
Presentation Perfection
To nail that restaurant-style presentation, arrange the crispy wonton strips in a circular pattern on top of the greens—this mimics Applebee's signature "crust" look. Use a large serving platter (I love Le Creuset stoneware) to showcase the vibrant colors.
Place the sliced chicken in even strips radiating outward from the center for visual balance. 🌟
Garnish Like a Pro
Finish with toasted sesame seeds and thinly sliced green onions for color and crunch. For extra flair, add crushed peanuts or fried shallots on the side. A sprinkle of black sesame seeds adds depth and complements the sweet chili dressing beautifully. Keep garnishes fresh by storing them separately until serving.
Serving Style Options
For individual servings, use smaller bowls with a wonton strip crown on top. For family-style, serve the greens and dressing in a large bowl with the wonton strips and chicken on the side.
The dressing should always be served separately—this prevents soggy greens while allowing everyone to customize their flavor.
Pairing Suggestions
This salad pairs perfectly with sparkling iced tea or jasmine green tea to cleanse the palate. For a boozy twist, serve with lychee martinis or sake—the umami notes complement the sweet-savory dressing. Avoid heavy wines like Cabernet, as they'll clash with the bright flavors. 🍸
Make-Ahead Serving Tips
Prep components ahead: marinate the chicken (12 hours max), make the dressing (5 days ahead), and fry the wonton strips (fresh is best, but store in an airtight container for up to 2 days).
Assemble just before serving to maintain crispness. For large gatherings, keep the dressing and greens chilled separately and let guests build their own bowls.
Dietary Adaptations
For a lighter version, swap wonton strips for crispy rice noodles or shredded cabbage. Make it gluten-free by using tamari instead of soy sauce and gluten-free wonton wrappers.
To boost protein, add edamame or tofu strips. Always keep the sweet chili dressing on the side for customization. 💪
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
Chicken thighs stay juicier and more tender than breast, which is why they're ideal for this dish. If you must use breast, choose bone-in, skin-on pieces and cook them for 4-5 minutes per side at 375°F to prevent drying out. For extra moisture, marinate them overnight in the soy-ginger mix.
How do I make the wonton strips extra crispy?
Fry in small batches at 350°F oil to maintain even heat—overcrowding lowers the temperature and makes them soggy. Drain on a wire rack (not paper towels) to keep them crisp. For extra crunch, add 1 teaspoon cornstarch to the wonton wrappers before frying.
What's the best way to store leftovers?
Store components separately: chicken and dressing in the fridge for 3 days, greens for 2 days. Re-crisp wonton strips by frying fresh before serving. The dressing keeps 5 days in the fridge. Avoid storing assembled salad—it loses texture quickly.
Can I make this salad gluten-free?
Yes! Swap regular wonton wrappers for gluten-free tamari (instead of soy sauce) and gluten-free wonton wrappers. Use rice noodles instead of wonton strips for a lighter alternative. Always check labels—some sweet chili sauces contain hidden gluten.
Why does my dressing taste too sweet?
Adjust the balance by adding 1-2 tablespoons lime juice or 1 teaspoon rice vinegar for acidity. If it's too thick, thin with 1 tablespoon water. The dressing should coat the back of a spoon but still be pourable—this ensures perfect flavor without overwhelming the salad.