Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the exact same crispy texture and bold flavors you love from the restaurant—without the markup.
The secret lies in perfectly marinated chicken, a creamy Asian-inspired dressing with just the right balance of sweet and tangy, and those addictive crispy wonton strips that add a satisfying crunch.
I've recreated this salad exactly as it appears on their menu, down to the toasted almonds and fresh herbs that make every bite feel like a restaurant-quality meal.
The foundation of this salad is tender, juicy chicken that's been marinated in a blend of soy sauce, ginger, and garlic for maximum flavor penetration. Mixed greens provide the perfect base, while shredded carrots, cabbage, and edamame add fresh crunch and color.
What truly sets this copycat version apart is the dressing—a velvety combination of mayo, soy sauce, honey, and sesame oil that coats every ingredient perfectly without overpowering the delicate flavors.
What you'll end up with is a salad that's restaurant-perfect in every way: crispy wonton strips that stay crunchy even after being tossed, tender chicken pieces coated in that signature sauce, and a perfect balance of textures from the fresh vegetables and toasted almonds.
The dressing is creamy yet light, with just the right amount of sweetness from the honey and tang from the rice vinegar. This is the kind of salad that's substantial enough to be a main dish yet fresh enough to feel like a healthy choice.
Ready in just 30 minutes, this salad makes an impressive lunch or dinner that's perfect for meal prep or serving guests. The ingredients come together quickly, and the marinating can be done ahead of time for maximum convenience.
Whether you're recreating your favorite restaurant meal at home or simply craving something with bold Asian flavors, this copycat recipe delivers exactly what you're looking for.
Ingredients for applebee's asian chicken salad copycat
Crispy wontons, sweet-tangy dressing, and tender chicken—this salad packs restaurant flavor in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Wonton Wrappers 🍜 | 1 package | Square or round, for crispy bites |
| Baby Spinach 🌿 | 4 cups | Fresh, loosely packed |
| Shredded Carrots 🥕 | ½ cup | Freshly grated or pre-shredded |
| Green Cabbage 🥬 | 1 cup | Shredded, thin slices |
| Shelled Edamame 🌱 | ½ cup | Fresh or frozen, thawed |
| Toasted Almond Slices 🌰 | ¼ cup | Slivered, store-bought or homemade |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Mayonnaise 🥫 | ½ cup | For creamy dressing |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For sweetness balance |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Rice Vinegar 🍶 | 1 tbsp | For tangy kick |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for zesty flavor |
| Vegetable Oil 🫒 | ½ cup | For frying wontons |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The wonton wrappers are the star here. Trader Joe's has the best pre-made ones, but any brand works—just make sure they're square or round for that classic wonton shape. For the chicken, boneless, skinless breast is ideal, but thighs work too if you want extra juiciness. The ginger and garlic marinade is non-negotiable—freshly grated ginger has way more punch than powdered. If you can't find fresh, one teaspoon of ground ginger works in a pinch, but trust me on the fresh stuff. The edamame? Frozen is perfect—just thaw and drain before tossing in.
No wonton wrappers? Substitute crispy fried rice noodles—they're easier to find and still give that satisfying crunch. Out of edamame? Green beans or snap peas work great for color and crunch. The dressing can be made ahead—it actually tastes better after the flavors meld for an hour. For extra sweetness, add a touch of maple syrup instead of honey. And if you're feeling fancy, toast the almonds yourself in a dry pan for that perfect nutty crunch—3 minutes max or they'll burn.
Wonton wrappers keep for 1 month in the fridge, sealed in a bag with a paper towel to absorb moisture. The marinade can sit in the fridge for up to 24 hours, making this a perfect meal prep salad. Store the dressing separately—it'll stay fresh for 5 days in the fridge. Pro tip: Double the wontons and freeze extras on a tray before bagging. They reheat beautifully in the air fryer for crispy seconds!
Why You'll Love This Recipe
- No Chopping Nightmare: I swear, the pre-shredded carrots and pre-washed spinach cut my prep time in half. Toss in a rotisserie chicken (or quick pan-seared breast), and you’re done—no knife skills required.
- Wonton Magic: That crispy, chewy wrapper? It’s the secret weapon. Lightly toasted, it turns this salad into a handheld bite—no soggy lettuce here, just addictive texture with every forkful.
- Lunchbox Hero: Between us, this is my go-to for work lunches or kids’ school meals. Pack the chicken and veggies separately, then let everyone assemble their own—zero complaints, all smiles.
- Budget Win: A single chicken breast and a pack of wontons stretch to four servings. Honestly, it’s cheaper than takeout, and I’ll never forget the time I made three lunches for the week with what was left over.
Step-by-step instructions for Applebee's Asian chicken salad copycat
Here's how to recreate that signature restaurant flavor at home with crispy wonton bites and sweet chili dressing.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless chicken breast into bite-sized pieces and place them in a bowl. In a small bowl, whisk together 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp rice vinegar, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp salt, and 0.5 tsp black pepper. Pour this marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes while you prepare the wonton bites.
Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
Prepare the Crispy Wonton Bites
Fill each wonton wrapper with 1 teaspoon of the cooked chicken mixture, pressing gently to shape. You should get about 12-15 wonton bites from the package. Heat 0.25 cup vegetable oil in a separate skillet over medium heat until hot but not smoking. Fry the wonton bites in batches for 1-2 minutes per side until they turn golden brown and crispy. Drain on paper towels and set aside.
Here's the trick—I fry them in small batches to maintain even heat. If you overcrowd the pan, they'll steam instead of crisp up. Keep them warm in a 200°F oven while you assemble the salad.
Mix the Sweet Chili Dressing
In a small bowl, whisk together the 0.5 cup mayonnaise, remaining 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 1 tsp salt. This creamy base forms the foundation of the dressing. Taste and adjust the seasoning if needed—you want it tangy but balanced.
For the signature sweetness, drizzle in 1 tbsp honey and mix well. The dressing should coat the back of a spoon with a glossy sheen. If it's too thick, add 1 teaspoon water at a time until it reaches a pourable consistency.
Assemble the Salad
In a large bowl, combine the 4 cups baby spinach, 0.5 cup shredded carrots, 1 cup shredded green cabbage, 0.5 cup shelled edamame, and 0.25 cup toasted almond slices. Gently toss everything together just until the greens are wilted and the vegetables are evenly distributed.
Add the crispy wonton bites and marinated chicken pieces to the bowl. Drizzle the sweet chili dressing over the top and toss gently to coat everything evenly. The key here is to keep the wonton bites intact—they should still be crispy when you serve.
Garnish and Serve Immediately
Transfer the salad to serving bowls and sprinkle with 0.25 cup chopped fresh cilantro for a pop of color and freshness. Serve immediately while the wonton bites are still crispy and the dressing is glossy.
This salad is best enjoyed fresh out of the bowl. The contrast of crispy wonton bites, tender chicken, and fresh vegetables with that sweet chili dressing is what makes this copycat recipe so addictive. Don't forget to save some dressing on the side for dipping!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- SEAR CHICKEN FAST: Hit that chicken breast with high heat for just 2-3 minutes per side before adding sauce—it locks in moisture and gives you that crispy edge Applebee’s nails. I used to low-and-slow it, and the result was sad, rubbery chicken. Don’t let it overcrowd the pan, or you’ll steam it instead of sear it.
- SHRED WRAPS RIGHT: Tear wonton wrappers into thirds before cooking, not after—it’s the only way to get that perfect, delicate shred you see in the real thing. If you wait until after, you’ll end up with stiff, uneven pieces that look like they came from a sad lunchbox.
- DRESS VEGGIES LAST: Toss spinach, carrots, and cabbage with dressing right before serving—otherwise, the spinach wilts into a sad, soggy mess, and the cabbage turns to mush. I learned this after making a whole bowl ahead of time and serving it to my kids, who politely lied about how good it was.
- USE A MANDOLINE FOR CARROTS: Skip the knife and shred carrots with a mandoline—it’s faster, more even, and gives you those fine, restaurant-style shreds. If you’re feeling fancy, toss the shredded carrots with a tiny pinch of salt and a splash of rice vinegar while you wait for the chicken; it keeps them crisp and bright.
Serving suggestions for this dish
Plating Like a Pro
Serve this salad in wide, shallow bowls to showcase all the vibrant colors and textures. I love using clear glass bowls—they let the crispy wonton bites and fresh greens shine while keeping the presentation elegant.
Arrange the crispy wonton bites around the edge of the bowl first, then mound the greens and vegetables in the center. This creates a visually appealing contrast that makes the dish look as good as it tastes. 🌟
Dressing on the Side
Always offer the dressing on the side so everyone can control how much they want. I like to serve it in a small ceramic dipping bowl with a spoon for easy scooping.
The creamy Asian dressing pairs perfectly with the crispy wonton bites—it's like dipping fries! Plus, it keeps the salad from getting soggy, which is especially important if you're prepping ahead. 🥄
Add Crunchy Garnishes
For that extra restaurant touch, sprinkle extra toasted almond slices and sesame seeds on top right before serving. The almonds add a satisfying crunch, while the sesame seeds give a nutty aroma that ties everything together.
I also like to add a few extra crispy wonton strips on the side for guests who want more. These finishing touches make the salad feel special and complete. 🌰
Pair with Comfort Food
This Asian-inspired salad makes a fantastic light lunch or side dish, but it also pairs beautifully with heartier meals. I often serve it alongside garlic butter shrimp or crispy fried rice for a full Asian-inspired feast.
For a complete meal, add a side of steamed jasmine rice or wonton soup to round out the experience. The combination of textures and flavors is unbeatable! 🍚
Meal Prep Tips
If you're prepping this salad ahead of time, store the dressing and wonton bites separately until ready to serve. Assemble the salad just before eating to keep everything crisp.
I like to pack the dressing in a small leak-proof container and keep the wonton bites in a paper towel-lined bag to maintain their crunch. This way, you can enjoy the restaurant-quality flavors without the hassle. ⏰
Kid-Friendly Adjustments
For picky eaters, serve the wonton bites and chicken separately from the greens. Kids often prefer the crispy elements first! You can also let them build their own mini salads with the components on the side.
I've found that offering a small cup of honey on the table lets them adjust the sweetness to their taste. It's a fun way to make the dish more interactive for the whole family. 👨👩👧👦
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few key tricks! Store the dressing separately in an airtight container for up to 5 days, and keep the crispy wonton bites in a paper towel-lined bag to maintain their crunch. Assemble the salad just before serving to prevent sogginess. The chicken and vegetables can be prepped ahead too—just keep them refrigerated until ready to toss.
What if I can't find wonton wrappers?
No problem! Use crispy fried rice noodles as a substitute—they're easier to find and still give that satisfying crunch. For extra authenticity, try making mini wonton cups by folding wonton wrappers into small cups and filling them with chicken before frying. If you're short on time, even crispy fried wonton strips from the Asian aisle work in a pinch.
How do I keep the wonton bites crispy?
Fry them in small batches over medium heat (not high) to ensure even cooking without steaming. Keep them warm in a 200°F oven while you finish assembling the salad. For extra crispiness, place them on a wire rack set over a baking sheet before serving. Never store them in a sealed container—they'll lose their crunch within minutes.
Can I make this dressing less sweet?
Reduce the honey to 1 tablespoon or replace it with 1 teaspoon maple syrup for a more subtle sweetness. For extra tang, add ½ teaspoon rice vinegar or a pinch of red pepper flakes. Taste as you go—this dressing is all about balancing sweet, savory, and umami flavors, so adjust to your preference.
Is this salad spicy?
Not at all! The recipe includes no chili peppers or spicy ingredients. The "sweet chili" in the name comes from the honey and soy sauce combination, which gives a mild sweetness without any heat. If you'd like to add spice, sprinkle a pinch of red pepper flakes or drizzle with sriracha on the side for those who want it.