Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same restaurant-quality crunch and creamy peanut dressing at home. I've perfected the sesame-crusted chicken and tangy sauce that makes this salad a crowd-pleaser—no takeout needed.
The secret lies in marinated chicken that stays juicy and a dressing that's perfectly balanced between sweet, salty, and tangy.
The recipe combines tender grilled chicken with crisp almonds, fresh mandarin oranges, and a creamy peanut dressing that clings to every bite. What sets this apart is the sesame crust on the chicken, which adds that signature crunch without overpowering the dish.
I've tested this exact combination to ensure the flavors match the restaurant version while keeping prep simple and efficient.
By following this method, you'll achieve restaurant-quality results with perfectly balanced flavors—creamy dressing, crunchy toppings, and tender chicken. The assembly is straightforward, ensuring you can recreate this salad in under 30 minutes. Whether you're feeding a crowd or treating yourself to a satisfying lunch, this copycat recipe delivers every time.
Serve immediately for the best texture and flavor, or assemble ahead and refrigerate until ready to enjoy. The dressing stays fresh, and the chicken maintains its tenderness when served chilled. Here's how to make it perfectly every time.
Ingredients for applebee's asian chicken salad copycat
Restaurant-quality ingredients for a copycat salad that delivers the signature crunch and creamy balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Sesame Seeds 🌾 | ½ cup | Toasted for enhanced flavor |
| All-Purpose Flour 🌾 | ¼ cup | For coating sesame mixture |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For marinade sweetness |
| Sesame Oil 🫒 | 1 tbsp | For authentic flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Peanut Butter 🥜 | ½ cup | Creamy variety preferred |
| Mayonnaise 🥫 | ¼ cup | For dressing creaminess |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| Sliced Almonds 🌰 | ½ cup | Toasted for crunch |
| Mandarin Orange Segments 🍊 | 1 ½ cups | Fresh or canned, drained |
| Iceberg Lettuce 🥬 | 1 head | Chopped for base |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken is the foundation of this recipe, and boneless, skinless breasts ensure tender, juicy results. Pound them to an even thickness for consistent cooking. For the sesame crust, toasted sesame seeds are non-negotiable—they provide that signature crunch. Kirkland Signature sesame seeds from Costco are my go-to, but any high-quality brand works. The marinade requires fresh garlic and ginger—no powdered substitutes—for that authentic restaurant flavor. If you're short on time, pre-mince the garlic and grate the ginger ahead of time and store in the fridge for up to 2 days.
No sesame oil? Toasted sesame seeds blended with a splash of neutral oil works in a pinch, though the flavor won't be identical. For the dressing, creamy peanut butter is essential—crunchy varieties can alter the texture. Substituting with almond butter changes the flavor profile entirely. The honey should be pure, with no added corn syrup—local honey from a farmers market adds depth. If you're avoiding honey, agave nectar at a 1:1 ratio works, though the flavor will be slightly different. The mandarin oranges can be fresh or canned—just ensure they're drained well to avoid sogginess in the salad.
The chicken marinade keeps for 24 hours in the fridge, making it perfect for meal prep. The peanut dressing stays fresh for 5 days when stored in an airtight container, though the texture may separate slightly—just stir before using. Toast the almonds and sesame seeds separately to avoid burning, and store them in the freezer for up to 1 month to maintain crispness. Assemble the salad just before serving to preserve the crunch of the lettuce and toppings, though the dressing and chicken can be prepped ahead.
Why You'll Love This Recipe
- No Pan Required: I swear by this trick—just toss the chicken in flour, soy sauce, and honey, then bake it. No skillet, no mess, and the sesame seeds toast right on top while it cooks. Honestly, I’ve made this while scrolling through my phone.
- Sweet-Savory Magic: That honey-soy glaze? It’s the secret weapon. The chicken stays juicy inside but gets this crispy, sticky crust—like a cross between teriyaki and something you’d order at a restaurant. My kids fight over the last piece.
- Lunch or Dinner: Pack it cold for work or serve it warm over rice. I’ve even used it in wraps when I’m lazy. The flavors hold up all day, and it’s way better than sad takeout leftovers.
- Budget-Friendly Feast: A single chicken breast stretches for two meals—salad one day, stir-fry the next. Soy sauce and honey are pantry staples, and you’re not blowing money on a restaurant portion. Between us, this is how I feed my family for under $10.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's the method that delivers that signature Applebee's crunch and creamy texture at home.
Prepare the Crispy Sesame-Crusted Chicken
Begin by pounding the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with 1 tsp salt and ½ tsp black pepper, then dredge lightly in ¼ cup all-purpose flour, shaking off any excess.
In a shallow dish, combine ½ cup toasted sesame seeds, 2 tbsp honey, 1 tbsp sesame oil, ¼ cup soy sauce, 4 minced garlic cloves, and 1 tbsp freshly grated ginger root. Press the floured chicken into this mixture, coating both sides thoroughly. Let it marinate for 15 minutes while you prepare the rest of the components.
Create the Creamy Peanut Dressing
In a medium bowl, whisk together ½ cup creamy peanut butter, ¼ cup mayonnaise, 2 tbsp lime juice, and 1 tbsp rice vinegar until completely smooth. The mixture should be thick but pourable—if it's too stiff, add 1-2 tsp water to reach your desired consistency. Taste and adjust seasoning with additional soy sauce or honey if needed.
This dressing is the heart of the salad's creamy texture. The peanut butter provides richness, while the lime and vinegar cut through the fat, balancing the sweetness. Keep it at room temperature until ready to use—it will thicken slightly when chilled.
Assemble the Salad Components
Core and chop the 1 head iceberg lettuce into bite-sized pieces and place in a large bowl. Add the 1.5 cups mandarin orange segments and ½ cup toasted sliced almonds for crunch. In a separate skillet, heat 1 tbsp sesame oil over medium heat and cook the marinated chicken for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Let it rest for 5 minutes before slicing into strips.
Here's where the magic happens: toss the warm chicken strips with half of the peanut dressing to coat evenly. The residual heat from the chicken will help emulsify the dressing, creating that signature creamy coating. Add the chicken to the lettuce mixture and gently toss to combine.
Finish and Serve
Drizzle the remaining peanut dressing over the salad and toss gently to distribute evenly. The dressing should coat the chicken and lettuce without making the salad soggy. Taste and adjust seasoning with additional soy sauce, lime juice, or honey as needed to achieve the perfect balance of sweet, savory, and tangy flavors.
Serve immediately while the chicken is still warm and the dressing is creamy. The contrast of crispy sesame-crusted chicken, creamy peanut dressing, and crunchy almonds over fresh lettuce and mandarin oranges delivers that restaurant-quality experience at home. For best results, prepare the salad just before serving to maintain optimal texture and temperature.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- Slice Thin, Cook Fast: Cut those chicken breasts into ¼-inch slices before coating—thin strips sear in seconds and stay tender. I used to fight with uneven cooking, then realized the thicker pieces needed extra time and ended up dry. Now I just eyeball the thickness with my knife and move on.
- Toss Flour Like a Pro: Mix the all-purpose flour with 1 teaspoon soy sauce and a pinch of salt before dredging the chicken. This keeps the coating sticky and flavorful instead of clumpy. I learned this the hard way—plain flour makes a bland crust that falls apart when you toss it in the pan.
- Skip the Overcrowding: Cook the chicken in a single layer over medium-high heat—don’t toss them in like fries. Crowding steams the chicken instead of searing, and you’ll end up with soggy, unevenly cooked pieces. Give them space, and they’ll crisp up in under 2 minutes per side.
- Toast Seeds Last: Sprinkle sesame seeds on the salad after assembling everything else. Toasting them in the pan first makes them bitter, and they’ll lose their crunch by the time you serve it. Just toss them in dry for 30 seconds at the end—no fancy moves needed.
Wine and beer pairings for these flavors
Crisp White Wine Pairings
For this Asian-inspired salad, a dry Riesling from Germany or Washington State is my go-to choice. The wine's bright acidity and subtle honeyed notes complement the peanut dressing beautifully, while its crisp finish cuts through the richness of the sesame-crusted chicken.
I recommend Dr. Loosen Blue Slate Riesling—it has just enough sweetness to balance the salad's tangy dressing without overpowering the flavors. 🍷
Light-Bodied Red Options
If you prefer red wine, a Pinot Noir with delicate fruit flavors works surprisingly well. Look for a Willamette Valley Pinot Noir, which offers red berry notes that harmonize with the mandarin oranges and almonds.
I've found Domaine Serene Pinot Noir to be particularly versatile—its silky texture and bright acidity won't clash with the salad's components. 🍇
Asian-Inspired Beer Selections
A Japanese lager like Asahi Super Dry or Sapporo provides the perfect crisp, clean palate cleanser between bites. The subtle sweetness in these beers mirrors the honey notes in the dressing, while their light body won't overwhelm the salad's delicate flavors.
For a local option, Bud Light Platinum offers a similar clean finish without the international price tag. 🍺
Sparkling Wine for Refreshment
If you're serving this salad at a brunch or as an appetizer, a demi-sec sparkling wine like Laurent-Perrier adds an elegant touch. The bubbles complement the crunchy almonds and sesame seeds, while the slight sweetness enhances the mandarin oranges.
I like to serve it chilled in small coupes for a sophisticated presentation. ✨
Non-Alcoholic Alternatives
For a refreshing non-alcoholic option, try San Pellegrino Aranciata—its citrusy notes mirror the lime in the dressing while providing a fizzy contrast to the creamy peanut sauce. Alternatively, a ginger beer like Feather's adds a spicy kick that pairs beautifully with the ginger in the chicken marinade.
Both options keep the meal feeling celebratory without alcohol. 💧
Pro Pairing Tips
Serve all beverages slightly chilled—around 45°F for white wines and beers, 50°F for reds—to enhance their refreshing qualities. I like to pour the wine or beer just before serving the salad to maintain optimal temperature.
For a fun presentation, arrange the glasses on a tray with the salad platter for an easy, shareable setup. 🍽️
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but you'll need to adjust the cooking time. Chicken thighs stay juicier and can handle the sesame crust beautifully! Use bone-in, skin-on thighs for extra flavor, but cook them to 175°F internally. The skin adds richness that pairs perfectly with the peanut dressing. Just reduce the marinade time to 10 minutes since thighs cook faster than breasts.
How do I make the dressing thicker or thinner?
For a thicker dressing, add 1-2 tbsp more peanut butter and whisk until smooth. Need it thinner? Add 1 tsp water or rice vinegar at a time until you reach your desired consistency. The dressing should coat the back of a spoon but still be pourable. If it separates, whisk in 1 tsp sesame oil to help re-emulsify it.
Can I prepare this salad ahead of time?
Prep the chicken and dressing 1 day ahead and store separately in the fridge. Toast the almonds and sesame seeds in advance too—just keep them in an airtight container. Assemble the salad 2-3 hours before serving to let flavors meld, but hold off on adding the dressing until 30 minutes before eating to maintain crispness.
What's the best way to toast the sesame seeds and almonds?
Toast them separately in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly until golden and fragrant. For sesame seeds, use 1 tbsp oil per ½ cup seeds. For almonds, 2 tbsp oil per ½ cup slices. Watch closely—they burn quickly! Let them cool completely before adding to the salad to prevent sogginess.
Can I make this gluten-free?
Yes! Replace the all-purpose flour with ¼ cup gluten-free flour blend for the chicken coating. Use tamari instead of soy sauce in both the marinade and dressing. For extra crunch, coat the chicken in 2 tbsp ground gluten-free sesame seeds instead of flour. Check all ingredients (like peanut butter) for hidden gluten if you're highly sensitive.