Applebee's Asian Chicken Salad Copycat Recipe: Crispy Wonton Crunch Meets Sweet Chili Tang

This Applebee's Asian Chicken Salad copycat recipe delivers the exact crispy texture and bold flavors you crave from the restaurant. 💛 The secret lies in perfectly seasoned chicken, crunchy wonton strips, and a tangy-sweet dressing that balances ginger, lime, and sesame notes.

I've replicated the signature elements—from the tender chicken to the vibrant mix of edamame, mandarin oranges, and fresh herbs—that make this salad a crowd-pleaser.

The recipe starts with crispy chicken thighs marinated in a blend of garlic, ginger, and soy sauce, then pan-seared to golden perfection. Wonton strips add that signature crunch, while the dressing—a creamy sesame base with a hint of lime and chili—ties everything together.

The salad's bright colors and textures make it as visually appealing as it is delicious, ensuring every bite feels like a restaurant experience.

What sets this copycat version apart is the attention to detail in both flavor and presentation. The chicken stays juicy and tender, the wonton strips maintain their satisfying crunch, and the dressing coats every ingredient without overpowering.

Whether you're serving this as a light lunch or a refreshing dinner, it's designed to impress—just like the original.

Assembling the salad is straightforward, but the key to success lies in balancing the ingredients and plating them attractively. Fresh herbs, crisp vegetables, and the signature crunch of wonton strips create layers of texture that keep every bite exciting.

This recipe isn't just a copy—it's a foolproof way to bring Applebee's flavors home.

Ingredients for applebee's asian chicken salad copycat

Crispy chicken, crunchy wonton strips, and a tangy-sweet dressing—these 15 ingredients recreate Applebee's signature salad at home.

The chicken thighs are non-negotiable for juiciness—bone-in, skin-on if you can find them, but boneless works too. Kroger or Costco carry pre-cut strips for convenience, but cutting your own ensures even cooking. Fresh ginger and garlic should smell vibrant—if they're musty, toss them. The wonton wrappers need to be high-quality (like Martini brand) to achieve that signature crunch. Toast them lightly in the pan before frying for extra crispiness. For the edamame, frozen works perfectly—just thaw and drain before adding to the salad.

No wonton wrappers? Substitute crispy rice cereal (like Rice Krispies) for texture, though it won't be identical. Short on mandarin oranges? Clementines or tangerines work in a pinch, but canned segments keep better. The dressing relies on that sesame oil aroma—toasted sesame oil is ideal, but regular works if you toast it yourself in a dry pan for 30 seconds. For heat, substitute sriracha at half the amount if you prefer smoother spice. The honey in the dressing can be swapped for maple syrup for a vegan option, though it alters the flavor slightly.

Prep the chicken and wonton strips ahead—they keep well for 2 days in the fridge if stored separately. The edamame and carrots stay crisp for 3 days if wrapped in damp paper towels. Assemble the salad just before serving to prevent wilting. The dressing can be made 3 days ahead and stored in the fridge, but stir well before using. For extra crunch, toast the sesame seeds in a dry pan for 2 minutes before adding them to the salad—worth the extra minute for that restaurant-quality finish.

Step-by-step instructions for Applebee's Asian chicken salad copycat

Here's the method that delivers that signature Applebee's crunch and tang—authentic, crispy, and perfectly balanced.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch strips. In a bowl, whisk together the 0.5 cup low-sodium soy sauce, 0.25 cup lime juice, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp finely grated fresh ginger, and 4 minced garlic cloves. Add the chicken strips and toss to coat completely. Let marinate for at least 15 minutes (30 minutes for deeper flavor).

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, add the marinated chicken and cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a plate and set aside—this crispy sear is what makes the copycat version shine.

Cut the 1 package wonton wrappers into 1-inch strips (about 40 strips total). Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Add half the strips in a single layer and cook for 1-2 minutes per side until golden and crispy. Transfer to paper towels to drain. Repeat with remaining strips and oil—don't overcrowd the pan or they'll steam instead of crisp.

Here's the thing—these strips should be crispy, not greasy. If they lose their crunch, reheat them in the oven at 350°F for 2-3 minutes before assembling the salad. The texture contrast is what makes this dish special.

In a large bowl, combine the 1 cup thawed, shelled edamame, 1 cup julienned baby carrots, and 1 cup mandarin orange segments. Toss gently to distribute the ingredients evenly. The edamame adds protein, the carrots bring crunch, and the mandarin segments deliver that signature sweetness that balances the tangy dressing.

Add the crispy chicken strips and 0.25 cup chopped fresh cilantro to the bowl. Gently fold everything together—you want to maintain the individual textures rather than mashing them into a uniform salad. The cilantro adds freshness that cuts through the richness of the chicken and dressing.

In a small bowl, whisk together any remaining marinade from the chicken (about 2 tablespoons) with 0.5 tsp red chili flakes for a subtle kick. Drizzle this dressing over the salad and toss gently to coat. The chili flakes add just enough heat to complement the sweetness without overpowering it.

Divide the salad among 4 plates and garnish each serving with 2 tbsp toasted sesame seeds. The seeds add a nutty aroma and visual contrast that elevates the dish. Serve immediately while the wonton strips are still crispy—this salad doesn't reheat well, so enjoy it fresh from the bowl.

Essential equipment for this recipe

Pan Essentials

You’ll need a 12-inch non-stick skillet for the chicken and wonton strips—I recommend All-Clad’s Stainless Steel for even heat distribution. A large mixing bowl (at least 8-quart capacity) keeps ingredients from getting crowded during assembly. For crispy wonton strips, a slotted spoon helps transfer them without breaking. 🔥

Cutting Tools

A sharp chef’s knife (like Wüsthof’s 8-inch) is essential for julienning carrots and cutting wonton strips evenly. A mandoline slicer speeds up the process if you’re prepping for a crowd, but hand-cutting gives better control.

Pre-cut wonton strips can save time—look for pre-cut wonton strips at Asian markets or the frozen foods section.

Measuring & Mixing

Use a liquid measuring cup for the dressing ingredients to ensure precision—1 tbsp sesame oil makes a difference in flavor depth. A small whisk (like OXO’s Good Grips) blends the dressing smoothly.

For the ginger and garlic, a microplane grates the ginger finely, and a garlic press minces cloves quickly. 🌶️

Serving Gear

Serve the salad on white or neutral plates to highlight the vibrant colors—Applebee’s uses white oval plates for this dish. A small serving spoon helps distribute the crispy wonton strips evenly.

For garnishing, a fine-mesh strainer toasts sesame seeds perfectly in a dry pan. Don’t skip the paper towels—they’re crucial for draining excess oil from the wonton strips.

Optional Upgrades

For extra crunch, a deep fryer (like Ninja Foodi’s) achieves restaurant-quality wonton strips, but pan-frying works just as well. A food thermometer ensures the chicken reaches 165°F safely.

If you’re prepping ahead, airtight containers keep the salad fresh for up to 2 days—just store the wonton strips separately to maintain crispness.

Frequently asked questions