Salads
Applebee's Asian Chicken Salad copycat recipe delivers that signature restaurant flavor at home—creamy peanut dressing, tender grilled chicken, and crispy wonton topping that makes every bite irresistible. 💛 I've perfected this version after years of testing, ensuring the dressing stays perfectly balanced between sweet and spicy while the chicken stays juicy and flavorful.
The secret lies in the dressing—smooth peanut sauce with just the right amount of heat from sriracha and depth from soy sauce. Grilling the chicken (not baking) gives it that smoky char and tender texture that makes all the difference.
The wonton strips add a satisfying crunch that holds up even after being tossed with the creamy dressing.
What you'll end up with is a salad that looks and tastes just like the restaurant version—golden chicken pieces, vibrant greens, and that signature peanut sauce clinging to every crispy wonton strip. The combination of textures and flavors creates a dish that's satisfying yet light enough for lunch or dinner.
This recipe serves four, making it perfect for meal prep or feeding a crowd. The dressing can be made ahead, and the chicken grills in just 15 minutes—meaning you can have a restaurant-quality salad on the table in under 30 minutes. Let's make it!
Ingredients for applebee's asian chicken salad copycat
Peanut butter, grilled chicken, and crispy wontons—just like Applebee's but better.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Peanut Butter 🥜 | ½ cup | Creamy, no sugar added |
| Soy Sauce 🍶 | ¼ cup | Low sodium preferred |
| Sriracha 🌶️ | 1 tbsp | Adjust for spice preference |
| Honey 🍯 | 2 tbsp | Pure, for sweetness |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Wonton Wrappers 🥟 | 1 package | For crispy topping |
| Baby Spinach 🌿 | 6 cups | Fresh, not wilted |
| Carrots 🥕 | 1 whole | Julienned for crunch |
| Red Bell Pepper 🍅 | 1 whole | Thinly sliced |
| Green Onions 🧅 | 4 whole | Sliced for garnish |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for crunch |
| Olive Oil 🫒 | 2 tbsp | For grilling chicken |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
The peanut butter is the star here. Creamy, no-sugar-added is key—natural peanut butter works too if you blend it smooth. Trader Joe's has the best price on the creamy kind, but any natural brand works. The wonton wrappers? KitchenAid or Martini are the gold standard for crispiness. Look for the square ones—they're easier to cut into strips. The chicken breasts should be similar-sized so they cook evenly. Pound them to about 1/4-inch thickness if they're uneven.
No peanut butter? Almond butter or tahini works in a pinch, but the flavor won't be quite the same. Short on wonton wrappers? Rice paper wrappers toast up nicely too. The dressing can be made a day ahead—just stir before using. For extra crunch, toast the wonton strips in a dry pan for 2 minutes before tossing with the salad. The carrots and bell pepper can be prepped ahead too—they keep well in the fridge for 3-4 days.
The dressing keeps for 5 days in the fridge, and the wonton strips stay crispy for 2 days if stored in an airtight container. Chicken grills best fresh, but you can prep it a day ahead and refrigerate. I always double the dressing—it disappears fast. The salad greens stay fresh for 3 days if you keep them dry and refrigerated. Portion the dressing separately if you're prepping for work lunches.
Why You'll Love This Recipe
- Five-Minute Sauce Mix: I swear, the dressing comes together faster than I can say "takeout order." Just peanut butter, soy sauce, sriracha, and honey—whisked while the chicken cooks. That sticky-sweet-spicy balance? No measuring cups, no fuss, just chef’s kiss every time.
- Restaurant-Level Crunch: Between us, the real magic isn’t just the sauce—it’s that perfect crunch from the shredded chicken. Sear those breasts first, then slice against the grain, and suddenly you’ve got texture that puts the actual Applebee’s version to shame. (Yes, even on a Tuesday night.)
- Lunchbox Hero: This salad keeps stunningly well for days—pack it for work, toss it in a thermos, or let your kid take it to school. The dressing clings to the chicken like glue, so no soggy greens here. Honestly, I’ve had it cold, at room temp, and even reheated (briefly), and it’s still ridiculously good.
- Budget Hack That Works: Peanut butter and soy sauce? That’s basically free. A single chicken breast stretches for two lunches, and the rest of the ingredients cost pennies. I’ll be real: my grocery bill dropped when I started making this instead of ordering out. Plus, it’s the kind of meal that makes you feel fancy without the price tag.
Step-by-step instructions for Applebee's asian chicken salad copycat
Here's how to nail that signature crunchy wonton topping and creamy peanut dressing at home.
🔥 Step 1: Grill the Chicken to Juicy Perfection
Pat the 1.5 lb boneless skinless chicken breast completely dry with paper towels—this ensures a good sear. Pound it to an even ½-inch thickness between two sheets of plastic wrap using a meat mallet. Season both sides with ½ tsp salt and 2 tbsp olive oil, rubbing it in well.
Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the juices run clear. You'll see those beautiful grill marks—don't move it until you see them! Let the chicken rest for 5 minutes before slicing it into ¼-inch thick strips. This resting keeps it juicy when you toss it with the salad later.
👨🍳 Step 2: Make the Creamy Peanut Dressing
In a small bowl, whisk together the 0.5 cup peanut butter, 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 tbsp lime juice, and 1 tbsp Sriracha. Start with a small amount of the 2 tbsp lime juice—you can always add more for brightness. The mixture should be thick but pourable, like a rich peanut butter sauce.
If it's too thick, gradually add 1-2 teaspoons of warm water until it reaches a smooth, creamy consistency. Taste and adjust seasoning—you want a perfect balance of sweet, salty, spicy, and nutty. Here's the thing: this dressing is the star, so don't skimp on the peanut butter. The creamy texture is what makes this salad taste just like Applebee's!
🍳 Step 3: Prepare the Crunchy Wonton Topping
Cut the 1 package wonton wrappers into ¼-inch wide strips—this is your crispy topping. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the wonton strips in a single layer and cook for 2-3 minutes per side until golden brown and crispy. They'll puff up slightly as they cook—this is normal!
Transfer the crispy wonton strips to a paper towel-lined plate to drain excess oil. While they're still warm, toss them with 1 tbsp sesame seeds and set aside. The key here is to keep them crispy—don't let them sit too long before adding to the salad, or they'll soften. If they lose their crunch, just pop them back in the oven at 350°F for 1-2 minutes to refresh them.
🥘 Step 4: Assemble the Salad Like a Pro
In a large bowl, combine the 6 cups baby spinach, sliced 1 whole red bell pepper, julienned 1 whole carrot, and sliced 4 whole green onions. Drizzle ⅓ of the peanut dressing over the greens and toss gently to coat. The spinach should be wilted but still vibrant—this is your base.
Add the sliced chicken strips and toss again, making sure everything is well-coated with that creamy peanut goodness. Here's where it gets fun: divide the salad among 4 plates and top each serving with ¼ of the crispy wonton strips. Drizzle the remaining ⅔ of the peanut dressing over the top and garnish with extra green onions if you like. The contrast of creamy, crunchy, and fresh makes this salad irresistible!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- BRINE THE CHICKEN: Toss the raw chicken breasts in a mix of 1/4 cup soy sauce, 1/2 cup water, and 1 teaspoon honey for 20 minutes before cooking. I learned this the hard way—dry-heat searing works best when the meat’s already juiced up, and this gives you that perfect balance of flavor without turning it to mush.
- USE CREAMY PEANUT BUTTER: Skip the powdered peanut butter—it’s a game-changer for this sauce. The natural oils in creamy peanut butter make the dressing silky smooth, not gritty. (Yes, even if you’re impatient like me, take the 5 extra seconds to check the label.)
- BALANCE THE SRIRACHA: Start with just 1/2 teaspoon sriracha in the sauce and taste as you go. I was skeptical until I tried it—adding it all at once can overpower the peanut butter’s richness. Adjust in tiny increments until it’s tangy but not spicy enough to drown out the sweetness.
- REST THE CHICKEN: After cooking, tent the chicken with foil and let it sit for 5-10 minutes. I skip this when I’m lazy, but the dish is noticeably better when I don’t—it keeps the slices from falling apart when you slice them thin for the salad. (Your future self will thank you.)
Health benefits of this recipe
Protein Powerhouse
This salad packs a serious protein punch with 1.5 lbs of boneless chicken breast, delivering about 45 grams of protein per serving. That's more than double what you'd get in a typical garden salad, making it perfect for muscle recovery or a high-protein lunch.
The grilling method preserves all the lean protein while adding that smoky flavor we all love. 💪
Healthy Fats
The peanut butter dressing isn't just delicious—it's packed with healthy fats that keep you satisfied. A ½ cup serving contains about 16 grams of fat, mostly monounsaturated fats that support heart health.
These fats also help your body absorb fat-soluble vitamins from the salad greens. I always opt for natural peanut butter to avoid added sugars or oils.
Fiber Boost
With 6 cups of baby spinach and 1 julienned carrot, this salad provides 5 grams of fiber per serving. That's 18% of your daily needs! The fiber helps keep you full longer and supports digestive health.
The crisp veggies also add volume without calories, making this a satisfying yet lighter meal option compared to many restaurant salads.
Vitamin C Packed
The red bell pepper and green onions contribute a significant vitamin C boost, with each serving providing about 40% of your daily needs. This vitamin supports immune function and helps with iron absorption from the chicken.
Fresh lime juice in the dressing adds even more vitamin C, giving your salad an extra health kick. 🍋
Low-Calorie Crunch
Wonton strips might seem indulgent, but they actually add minimal calories while providing satisfying texture. A ¼ package serving contains just 50 calories but delivers that essential crunch factor. The sesame seeds on top add extra nutrients without significantly increasing calories, making this salad both nutritious and delicious.
Balanced Flavors
The perfect balance of sweet (honey), salty (soy sauce), spicy (sriracha), and umami (sesame oil) in the dressing creates a flavor profile that satisfies multiple taste buds.
This balance helps regulate blood sugar levels better than sweet-only dressings. The combination of textures—creamy, crunchy, and fresh—also makes this salad more satisfying overall. 🌶️
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
The dressing and wonton strips can be prepped a day ahead—store them separately in airtight containers. Keep the wontons crispy by reheating them in the oven at 350°F for 1-2 minutes before serving. Assemble the salad just before eating to maintain the freshest texture for the greens and veggies.
How do I adjust the spice level in the dressing?
Start with 1 tbsp sriracha and taste—it's easy to adjust! For milder heat, reduce to ½ tbsp or swap for 1 tsp chili garlic sauce. Want more kick? Add ½ tsp red pepper flakes or a dash of cayenne. The lime juice also brightens the spice, so don't skip it!
What if I don't have wonton wrappers?
Use rice paper wrappers or thinly sliced cabbage for crunch. For a closer texture, cut 1 package phyllo dough into strips and bake at 375°F for 8-10 minutes until crispy. The key is maintaining that satisfying crunch—any thin, crispy element works!
Can I use rotisserie chicken instead?
Shred or slice 1.5 lbs rotisserie chicken and toss it with 1 tbsp soy sauce and ½ tbsp sesame oil to mimic the grilled flavor. The texture will be slightly different but still delicious. Just ensure the chicken is fully cooked and juicy before assembling.
How do I keep the wontons crispy when tossing with the salad?
Add the wonton strips to the salad just before serving—they soften quickly once mixed with dressing. For extra insurance, toss them with 1 tsp cornstarch before adding to the salad. If they lose crunch, pop them back in a 350°F oven for 1-2 minutes to refresh.