Applebee's Oriental Chicken Salad Copycat Recipe: Crunchy Won Ton Bites Over Creamy Sesame Dressing

This copycat Applebee’s Oriental Chicken Salad recipe brings home the same creamy, crunchy perfection—without the restaurant markup. After years of testing copycat versions, I perfected this method to nail the restaurant's signature sesame dressing, tender chicken, and crispy won ton bites.

The secret lies in precise measurements and proper cooking techniques that transform simple ingredients into something truly special.

This recipe focuses on three key components: creamy sesame dressing with its signature tangy-sweet balance, tender poached chicken that stays juicy, and crispy won ton bites that add satisfying texture.

Unlike many copycat attempts, this version uses a foolproof poaching method for the chicken and a two-step frying process for the won ton bites to ensure they stay crispy even after sitting in the dressing. Every element is designed to replicate the restaurant experience in your own kitchen.

By the time you assemble this salad, you'll have a dish that rivals the restaurant version—creamy dressing clinging to crisp greens, tender chicken in perfect bite-sized pieces, and crunchy won ton bites that add a satisfying texture with every bite.

The flavors are balanced just right: sweet, savory, and slightly tangy, with a touch of spice that lingers. It's the kind of salad that's hearty enough to be a main dish but light enough for a refreshing lunch.

Serve this salad immediately after assembly to maintain the crispy texture of the won ton bites, or prepare the components ahead and assemble just before serving. This recipe is perfect for meal prep, office lunches, or a quick weeknight dinner that feels like a restaurant-quality treat.

Let's get started on recreating this crowd-pleaser at home.

Ingredients for applebee's oriental chicken salad copycat

Creamy dressing meets crispy won ton bites and tender chicken in this restaurant-quality copycat salad.

The won ton wrappers are non-negotiable for authentic texture—Trader Joe's and Asian markets carry the best quality. Look for square-shaped wrappers with minimal fillings; brands like Lotus Foods or Tasty Bite are reliable. For the chicken, boneless skinless breasts ensure even cooking, but don't skip the cube-cutting—1-inch pieces poach perfectly without drying out. The peanut oil should be odorless and light-colored; Goya or La Choy work well for frying. Sesame seeds? Toast them in a dry pan for 30 seconds—this amplifies their nutty aroma.

No sesame oil? Avocado oil at half the amount works in a pinch, though it lacks the signature toasted flavor. Substituting honey with maple syrup alters the dressing's balance slightly—reduce to 0.2 tablespoons if using. For the won ton filling, if you can't find traditional shrimp paste, soy sauce plus a pinch of sugar mimics the umami depth. The ginger must be fresh—dried loses its zing entirely. For those avoiding gluten, ensure your soy sauce is certified gluten-free, as traditional versions often contain wheat.

Store the dressing in an airtight container for up to 5 days—it thickens slightly over time, so whisk before using. Poached chicken keeps for 3 days in the fridge, but reheat gently to avoid drying. Won ton bites lose crispiness after 2 hours, so fry them fresh or store separately. Assemble the salad last—this preserves the crunch. For meal prep, portion the dressing and chicken separately, then combine just before serving to maintain texture.

Step-by-step instructions for applebee's oriental chicken salad copycat

Here's the precise method to recreate that signature creamy dressing and crispy won ton bites.

Cut the 1.5 lb boneless skinless chicken breast into 1-inch cubes and season generously with 1 tsp salt. In a large skillet, heat 0.25 cup peanut oil over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken reaches 165°F internally and is no longer pink. Remove and set aside to cool slightly.

While the chicken cooks, fill a deep skillet with 2 inches of water and bring to a boil. Working in batches, carefully drop 12 pieces won ton wrappers into the boiling water. Cook for 15-20 seconds until they puff up and turn opaque. Immediately drain and transfer to a paper towel-lined plate. Repeat until all wrappers are cooked. The key here is speed—overcooking makes them rubbery.

In a medium bowl, whisk together 0.5 cup mayonnaise, 0.25 cup soy sauce, 0.25 cup honey, 1 tbsp rice vinegar, 3 cloves minced garlic cloves, and 1 tbsp freshly grated ginger root until smooth. The mixture should be thick and well-combined. In a small saucepan, heat 0.25 cup sesame oil over low heat until just warm—never boiling, as this will destroy its delicate flavor. Slowly drizzle the warm sesame oil into the mayonnaise mixture while whisking continuously. This gradual incorporation prevents the dressing from breaking.

Taste and adjust seasoning if needed—you may want to add a pinch more salt or a drizzle of honey for balance. The dressing should be sweet, tangy, and slightly savory with a subtle ginger kick. Cover and refrigerate while you prepare the remaining components.

In a large mixing bowl, combine 1.5 cups shredded carrots, 0.25 cup thinly sliced green onions, and 2 tbsp toasted sesame seeds. Toss gently to distribute the sesame seeds evenly. Chop 1 whole romaine lettuce into bite-sized pieces and add to the bowl. The vegetables should be fresh and crisp—if using pre-shredded carrots, pat them dry with a paper towel to remove excess moisture, which prevents the salad from becoming soggy.

Add the cooled chicken cubes to the vegetable mixture and toss lightly. You want the chicken to be evenly distributed but not overmixed—this preserves the texture contrast between the tender chicken and crisp vegetables. The salad should look vibrant with bright orange carrots, green lettuce, and golden sesame seeds.

Drizzle the chilled sesame dressing over the chicken and vegetable mixture, tossing gently just until everything is evenly coated. The dressing should cling to the ingredients without making them soggy. Taste a bite to verify the balance of flavors—there should be a harmonious blend of creamy, sweet, tangy, and umami notes. If the dressing appears too thick, whisk in 1-2 teaspoons of warm water to reach your desired consistency.

Serve immediately over a bed of fresh romaine leaves to maintain crispness. The salad should be served chilled or at room temperature, allowing the flavors to meld while preserving the texture contrast between the crisp vegetables, tender chicken, and crunchy won ton bites. Garnish with an additional sprinkle of sesame seeds for extra visual appeal and flavor.

Health benefits of this recipe

Protein Powerhouse

This salad delivers a substantial 30-35 grams of lean protein per serving primarily from the chicken breast, making it an excellent choice for muscle maintenance and repair. The 1.5 lb chicken breast provides all nine essential amino acids your body needs for tissue growth and immune function.

Unlike many restaurant salads that rely on processed proteins, this version uses fresh, high-quality chicken that's poached—not fried—which preserves its natural nutrients while keeping it tender. 💪

Crunchy Texture Benefits

The won ton bites add more than just texture—they contribute fiber and complex carbohydrates that help balance the meal. Each batch of 12 won ton wrappers provides about 15 grams of carbohydrates and 2 grams of fiber, supporting digestive health.

The crispy exterior also triggers the Maillard reaction, creating beneficial compounds that some studies link to reduced inflammation. I've found that the slight crunch helps satisfy cravings for crunchy snacks while adding nutritional value.

Heart-Healthy Fats

The sesame dressing contains healthy monounsaturated and polyunsaturated fats from sesame oil and mayonnaise, which support cardiovascular health when consumed in moderation. A single serving contains about 12 grams of fat, with only 2 grams being saturated fat.

The key is the sesame oil, which contains omega-3 and omega-6 fatty acids that help lower LDL cholesterol. I always recommend using light mayo if you're watching calories, though the full-fat version here creates that signature creamy texture.

Vitamin Boost

This salad is packed with vitamin A from the shredded carrots (about 150% of your daily value per servingvitamin K from the romaine lettuce, both essential for immune function and bone health.

The green onions contribute vitamin C and folate, while the ginger in the dressing adds anti-inflammatory properties. I particularly love how the combination of these vitamins creates a synergistic effect—your body absorbs them more efficiently when eaten together.

The sesame seeds also provide calcium and magnesium, supporting bone health and muscle function.

Balanced Blood Sugar

Despite its creamy dressing, this salad has a low glycemic index thanks to the fiber-rich vegetables and lean protein. The carrots and romaine provide slow-digesting carbohydrates that prevent blood sugar spikes, while the protein and healthy fats help stabilize glucose levels.

I've seen many clients with diabetes enjoy this salad as a satisfying lunch option that keeps energy levels steady throughout the afternoon. The honey in the dressing provides natural sweetness without the refined sugar crash you'd get from processed desserts. ✨

Meal Prep Friendly

One of the salad's biggest health benefits is its meal prep potential. The components store well separately—chicken lasts 3 days in the fridge, dressing 5 days, and vegetables 4 days—allowing you to assemble fresh portions without nutritional degradation.

This makes it perfect for busy professionals who want restaurant-quality meals without the convenience cost. I always pack this salad in glass meal prep containers to avoid plastic leaching and maintain freshness. The key is assembling it just before eating to preserve that crisp texture. 💡

Frequently asked questions