Applebee's Chinese Chicken Salad Recipe: Crunchy Peanut Dressing and Wonton Crisp

Recreating Applebee's Chinese Chicken Salad at home delivers that perfect balance of crunchy, creamy, and savory flavors you crave. 💛 Growing up in small-town Georgia, I learned early that the best salads combine bold textures with simple ingredients—this recipe proves that principle holds true even for restaurant favorites.

The secret lies in the crispy wonton strips and peanut dressing that transform ordinary greens into something truly special.

This version stays true to the original while making it easier to recreate at home. You'll start with grilled chicken breast cut into bite-sized pieces, then toss it with crispy wonton strips, shredded cabbage, and crunchy carrots.

The peanut dressing—made with creamy peanut butter, soy sauce, and a touch of honey—ties everything together with its signature nutty, slightly sweet flavor. It's a dish that's both satisfying and restaurant-quality.

What makes this salad stand out is the combination of textures: tender chicken, crispy wonton strips, and the satisfying crunch of fresh vegetables. The peanut dressing adds a rich, creamy element that balances the freshness of the greens perfectly.

It's the kind of dish that's easy to make but always impresses, whether you're serving it for lunch or as a light dinner. The best part? You can prep everything ahead of time and assemble it just before serving.

Serve this salad with a side of warm egg rolls or spring rolls for a complete appetizer spread, or enjoy it as a hearty lunch on its own. The flavors are bold enough to stand alone but versatile enough to pair with other Asian-inspired dishes.

Let's get started on bringing this restaurant classic to your kitchen table!

Ingredients for applebee's chinese chicken salad

Simple ingredients that pack a restaurant-worthy punch with crispy textures and bold peanut flavor.

The chicken is the star, so don't skimp on quality. Look for plump, uniform breasts at Costco or Whole Foods—they stay juicier when grilled. For the wonton wrappers, Martini brand is the gold standard, but any package will work. Fresh cabbage and carrots are non-negotiable here—they need to be crisp. I always grab the pre-shredded coleslaw mix from the grocery store for convenience, but if you're feeling fancy, julienne your own. The peanut butter? Natural, no-sugar-added makes all the difference—it's sweeter and creamier without being cloying.

No wonton wrappers? Crispy fried wonton chips from the Asian aisle will save you time. Short on peanut butter? Almond butter works in a pinch, though it's a bit nuttier. The dressing can be made ahead—it actually tastes better after sitting for a few hours. Substitute tamari for soy sauce if you're gluten-free, and use agave instead of honey if you prefer. For extra crunch, toss in crushed peanuts or fried shallots—I keep a bag of each on hand for salad emergencies. The green onions get tossed in last so they stay vibrant.

This salad keeps beautifully for 3 days in the fridge, but the wonton strips lose their crispness after day 2—so eat it fast! Store the dressing separately and mix it in right before serving. The chicken stays juicy for 4 days if wrapped tightly in plastic. For a make-ahead hack, grill the chicken and crisp the wontons a day ahead, then store everything separately. The dressing can even be frozen for 3 months—just thaw and whisk before using. Serve it over ice for that classic Applebee's touch!

Step-by-step instructions for Applebee's chinese chicken salad

Here's how to recreate that iconic crunchy peanut dressing and crispy wonton strips at home!

Preheat your grill or grill pan to medium-high heat. Season the 1½ lb boneless skinless chicken breast generously with ½ tsp salt and ¼ tsp black pepper. Grill for 6-7 minutes per side until the internal temperature reaches 165°F and the juices run clear.

Let the chicken rest for 5 minutes before slicing into ½-inch thick bite-sized pieces. Here's the thing—don't skip the resting time. It keeps the chicken juicy and makes slicing much easier. You'll want about 2 cups of chicken pieces for your salad.

In a small bowl, whisk together the ½ cup creamy peanut butter, ¼ cup soy sauce, ¼ cup honey, 1 tbsp sesame oil, and 1 tbsp rice vinegar until completely smooth. This is the heart of your salad's flavor—where the sweet, salty, and nutty notes come together.

Add the 2 minced garlic cloves and mix well. Taste and adjust seasoning if needed—you might want to add a pinch more soy sauce for saltiness or honey for sweetness. The dressing should be thick enough to coat the back of a spoon but still pourable. If it's too thick, whisk in 1-2 teaspoons of water to reach your desired consistency.

Heat ¼ cup vegetable oil in a large skillet over medium heat until shimmering. Cut the 1 package wonton wrappers into ½-inch wide strips (about 20-25 strips total). Fry the strips in batches for 1-2 minutes per side until golden brown and crispy.

Transfer the crispy wonton strips to a paper towel-lined plate to drain excess oil. Real talk—don't overcrowd the pan or the oil temperature will drop and your strips won't crisp up properly. Work in small batches if needed. These crispy strips are what gives the Applebee's salad its signature crunch!

In a large bowl, combine the 4 cups shredded green cabbage, 2 julienned carrots, and 3 sliced green onions. Add the grilled chicken pieces and toss gently to distribute evenly. The cabbage should be crisp and the carrots should add a satisfying crunch to every bite.

Drizzle the peanut dressing over the salad and toss gently to coat everything evenly. Sprinkle with 1 tbsp sesame seeds for that final nutty touch. Serve immediately while the wonton strips are still crispy and the dressing is drizzled over the top for maximum flavor impact.

Common mistakes when making this dish

Overcooking the Chicken

One of my biggest pet peeves is dry chicken—especially when it's supposed to be juicy and tender. The recipe calls for 165°F internal temperature, but I've seen home cooks push it to 170°F or higher, thinking it's safer.

This kills the moisture and turns your salad into a dry mess. Stick to that 165°F mark and let the chicken rest for those 5 minutes—it makes all the difference. 💛

Skipping the Resting Time

This is where many cooks go wrong. After grilling, they immediately slice the chicken, and the juices escape, leaving you with stringy, dry pieces. Always let the chicken rest for 5 minutes before slicing. I promise, it's worth the wait. I've tried rushing it, and the texture suffers every time.

Overcrowding the Pan for Wontons

Frying wonton strips in batches is non-negotiable for crispiness. I see people dumping all the strips into the oil at once, which drops the temperature and turns them into greasy, soggy strips instead of the golden, crunchy ones you want.

Work in small batches—20-25 strips at a time—and keep that oil shimmering. Your patience here pays off in flavor.

Underseasoning the Dressing

The peanut dressing is the soul of this salad, so don't skimp on the seasoning. Some cooks just mix the ingredients and call it good, but the balance of sweet, salty, and nutty flavors needs tweaking.

Taste as you go—add a pinch more soy sauce for saltiness or honey for sweetness. Trust me, your taste buds will thank you.

Mixing Dressing Too Early

This is a common mistake that ruins the texture. If you toss the dressing with the crispy wonton strips too soon, the oil from the wontons will make the dressing greasy.

Wait until the very end to drizzle it over the salad. The wontons should still be golden and crunchy when you add the dressing—this keeps everything light and fresh.

Using Stale Ingredients

Freshness is everything in this salad. If your cabbage or carrots are wilted, or your wonton wrappers are stale, the whole dish suffers. Buy your greens the day you plan to cook and store them in a damp paper towel in the fridge.

For wonton wrappers, check the expiration date—they lose their crispness over time. A little prep effort goes a long way! 🥬

Frequently asked questions