Salads
This Applebee’s Oriental Chicken Salad copycat recipe brings home that same tangy-sweet crunch and zesty dressing fans adore. The secret lies in perfectly grilled chicken tossed in a sweet-and-sour sesame dressing, paired with crisp won ton strips and crunchy almonds over fresh greens.
After years of perfecting restaurant copycat recipes, I've cracked the code for that restaurant-quality texture and flavor without the markup.
This recipe starts with marinated chicken breast grilled to juicy perfection, then cut into bite-sized pieces that stay tender while absorbing the dressing. The dressing itself is where the magic happens—a precise blend of soy sauce, sesame oil, and a touch of honey that creates that signature tangy-sweet profile.
Won ton strips add that satisfying crunch, while mandarin oranges and almonds bring brightness and texture that elevate every bite.
What you'll end up with is a salad that looks just like the restaurant version but tastes even better—creamy dressing clinging to each chicken piece, crisp won ton strips holding their shape, and fresh greens providing the perfect base.
The flavors are perfectly balanced: sweet from the dressing, tangy from the vinegar, and savory from the soy and sesame. This is the kind of dish that transforms a simple weeknight dinner into something special.
Best served immediately for maximum crunch, though the dressing can be made ahead. Perfect for meal prep or bringing to potlucks where it always gets rave reviews. Let's get started on recreating this restaurant favorite at home.
Ingredients for applebee's oriental chicken salad copycat
Here’s the exact ingredient lineup for that restaurant-worthy crunch and tang—no shortcuts, just flavor!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Won Ton Strips 🥟 | 3 oz | Store-bought or homemade |
| Sliced Almonds 🌰 | ¼ cup | Toasted for extra crunch |
| Mandarin Orange Segments 🍊 | ½ cup | Fresh or canned, drained |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Sesame Oil 🫒 | 2 tbsp | Toasted sesame oil preferred |
| Low-Sodium Soy Sauce 🥢 | ¼ cup | Or regular soy sauce |
| Honey 🍯 | 2 tbsp | Pure honey for best flavor |
| Rice Vinegar 🍶 | 1 tbsp | White or seasoned |
| Garlic Cloves 🧄 | 2 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Olive Oil 🫒 | 1 tbsp | For grilling chicken |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
The chicken is the star, so pick plump, boneless breasts—the kind with good marbling. I grab mine from Costco or the butcher counter at Whole Foods for that juicy texture. Won ton strips? Trader Joe’s has the best pre-packaged ones, but homemade won ton wrappers work too if you’re feeling fancy. For the almonds, sliced and toasted (just 3 minutes in a dry pan) gives that perfect crunch. Mandarin oranges? Fresh is best, but canned in juice works in a pinch—just drain them well. The romaine should be crisp and vibrant, not wilted. If it’s sad-looking, give it a quick soak in ice water to revive it.
No sesame oil? Toasted peanut oil works in a bind, but it’s not the same. Short on honey? Maple syrup is a decent swap, though it’s a bit heavier. The soy sauce can be regular, but low-sodium keeps the dressing from getting too salty. Fresh ginger and garlic are non-negotiable here—they’re the secret to that restaurant-quality depth. If you’re grilling outdoors, use a wire rack over a tray to keep the chicken from steaming. And for the dressing, whisk everything together right before tossing so the flavors meld perfectly.
The dressing keeps for 5 days in the fridge, but the chicken and veggies are best eaten fresh. Store the dressing separately if prepping ahead—just toss everything together when ready to serve. The won ton strips lose their crunch fast, so add them right before serving. This salad is a crowd-pleaser, so double the dressing if you’re feeding more than four. Leftovers? The dressing gets even better overnight, but the lettuce will wilt—save it for wraps or sandwiches the next day.
Why You'll Love This Recipe
- No-Chop Chicken Night: I swear, this salad takes less effort than ordering takeout. The chicken cooks in one pan while you toss the lettuce, mandarin oranges, and won ton strips—no dicing, no fuss. Honestly, the hardest part is deciding whether to eat it now or save it for later.
- Crunchy, Tangy Magic: That perfect mix of crispy won ton strips, buttery almonds, and sweet mandarin oranges over creamy chicken? It’s like a flavor party in your mouth. The dressing ties it all together—sweet, savory, and just a little tangy.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it in jars or containers, and it stays fresh for days. My kids grab it for school lunches, and my husband takes it to work—no one complains about the leftovers.
- Budget-Friendly Feast: Chicken breast and romaine lettuce stretch far, and the rest of the ingredients are cheap but make it feel special. I’ll be real: it’s the kind of salad that makes you feel like you’re eating out, even when you’re not.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to recreate that perfect balance of tangy, crunchy, and savory flavors at home.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch cubes and place them in a bowl. In a separate small bowl, whisk together 0.25 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tbsp freshly grated ginger root. Pour this marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes—this ensures the chicken absorbs all those incredible flavors.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and let it cook undisturbed for 3-4 minutes until the bottoms are golden brown. Flip and cook for another 3-4 minutes until the chicken reaches an internal temperature of 165°F. The chicken should be fully cooked but still juicy—overcooking will make it dry. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into bite-sized pieces.
Prepare the Sesame Dressing
In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, and 0.5 tsp each of salt and black pepper. This dressing is the heart of the salad—it needs to be smooth and well-emulsified. Start with a small amount of the dressing and gradually add more as needed. Taste and adjust the balance of sweet, tangy, and savory flavors. You want it to be bold enough to stand up to the chicken and crunchy toppings.
This dressing is best made fresh, so don't rush the whisking. The sesame oil should be fully incorporated, creating a glossy, cohesive sauce. If the dressing seems too thick, add a teaspoon of warm water to loosen it up. The perfect dressing will coat the back of a spoon and have a silky texture.
Assemble the Salad
Chop the 1 head romaine lettuce into bite-sized pieces and place them in a large bowl. Add the 3 oz won ton strips, 0.25 cup toasted sliced almonds, and 0.5 cup mandarin orange segments to the bowl. Toss everything together gently—you want the lettuce to stay crisp while the other ingredients get evenly distributed. The won ton strips should be slightly crispy, the almonds toasted for extra crunch, and the mandarin orange segments drained well to avoid making the salad soggy.
Add the sliced chicken to the bowl and pour the sesame dressing over the top. Toss everything together just until the chicken and lettuce are lightly coated with the dressing. The salad should look vibrant and inviting, with a mix of colors and textures. If you're serving immediately, garnish with 1 tbsp toasted sesame seeds for an extra layer of flavor and presentation.
Serve with Confidence
Divide the salad into 4 servings and serve immediately. The key to this salad is freshness—each bite should deliver a perfect balance of crisp lettuce, tender chicken, crunchy won ton strips and almonds, and the bright, tangy dressing. If you're serving a crowd, prepare the dressing and assemble the salad just before serving to keep everything at its best.
This copycat recipe delivers all the flavors of the restaurant version, but with the added benefit of knowing exactly what's in your food. The secret is in the marinade and dressing—don't skip those steps, and you'll have a salad that's just as delicious as the one you'd get at Applebee's. Enjoy your homemade oriental chicken salad with a side of crispy fries or a warm dinner roll!
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- BRINE THE CHICKEN: Toss those chicken breasts in a shallow bowl with water, 1 tablespoon soy sauce, and ½ teaspoon salt for 15 minutes before cooking. I learned this the hard way—dry, stringy chicken ruins the salad’s texture, and this keeps it juicy without overpowering the flavors.
- TOAST THE WONTONS: Skip the soggy strips—toss the won ton wrappers in a dry skillet over medium heat for 30 seconds per side until just golden. They crisp up instantly and add crunch that won’t turn to mush when tossed with dressing.
- DRAIN THOSE MANDARINS: Pat the mandarin orange segments thoroughly with a paper towel after draining—syrupy juice makes the salad waterlogged. I was skeptical until I tried it; the texture stays bright and fresh, not sticky.
- ASSEMBLE LAST MINUTE: Keep the romaine, chicken, and toppings separate until serving. The dressing (assuming it’s creamy) will wilt lettuce if mixed too early, and the won tons lose their crunch if tossed ahead. Add everything together right before eating—yes, even if you’re impatient like me.
Health benefits of applebee's oriental chicken salad copycat
Lean Protein Power
This salad delivers a solid 30 grams of protein per serving from the chicken, making it ideal for muscle maintenance or post-workout recovery. The lean breast meat is lower in saturated fat than red meat options, while still providing all nine essential amino acids your body needs.
I’ve found that grilling the chicken just until 165°F keeps it juicy while maximizing protein absorption. 💪
Crunchy Fiber Boost
The won ton strips and almonds add 4 grams of fiber per serving, supporting digestion and keeping you full longer. The crisp texture contrasts beautifully with the creamy dressing, creating that satisfying crunch we all love.
I always toast my almonds for 3 minutes in a dry pan—this amplifies their natural oils and fiber content while adding nutty depth.
Vitamin C Punch
Mandarin oranges provide a 20% daily value of vitamin C per serving, which supports immunity and collagen production. Fresh segments are ideal, but canned mandarins (in juice, not syrup) work too—just drain them well to avoid soggy salad.
I’ve noticed my immune system stays stronger when I include citrus in my meals, especially during winter. 🍊
Healthy Fats Balance
The sesame oil and almonds contribute 3 grams of heart-healthy monounsaturated fats per serving, which help lower bad cholesterol. Toasted sesame oil also contains lignans, antioxidants that reduce inflammation. I use toasted sesame oil exclusively—it’s more flavorful and less processed than regular versions.
Low-Calorie Satisfaction
At just 350-400 calories per serving, this salad satisfies without overloading. The dressing’s honey and soy balance sweet and umami flavors while keeping calories in check.
I often double the dressing and use half for a lighter version—it’s still packed with flavor. Perfect for those watching their waistline but craving restaurant-quality taste. ✨
Meal Prep Friendly
Store components separately to maintain freshness: chicken, dressing, and toppings keep for 3-4 days** in airtight containers. Reassemble just before serving to preserve crunch. I prep this salad on Sundays for quick weeknight lunches—it’s a lifesaver on busy days. The dressing actually improves overnight as flavors meld. 📅
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken works perfectly—just shred or cube 1.5 cups of cooked chicken. For best flavor, toss it with 1 tbsp soy sauce and 1 tsp honey while warm to mimic the marinade. This cuts prep time by 20 minutes without sacrificing taste.
How do I make the dressing less sweet?
Reduce honey to 1 tbsp and add 1 extra tbsp rice vinegar for tang. For a savory twist, swap 1 tbsp honey with 1 tsp Dijon mustard. The key is balancing sweetness with acid—taste as you go!
What if I don’t have won ton strips?
Use 2 oz crispy fried wonton wrappers (cut into strips) or 1/4 cup crushed potato chips for crunch. For authenticity, toast 1 tbsp sesame seeds in a dry pan for 1 minute—they’ll add a similar nutty flavor.
Can I make this gluten-free?
Yes! Skip the won ton strips and use 1/4 cup gluten-free fried wonton wrappers or 1/4 cup gluten-free rice crackers. For the dressing, ensure soy sauce is tamari-based. Double-check all packaged ingredients (like almonds) for cross-contamination warnings.
Why does my chicken turn out dry?
Overcooking is the #1 culprit. Use a meat thermometer and stop at 165°F. Let chicken rest 5 minutes after cooking—this redistributes juices. For extra moisture, add 1 tsp chicken broth to the marinade or grill over medium heat instead of high.