Applebee's Asian Chicken Salad Copycat Recipe: Crispy Wonton Crunch with Peanut Dressing

This Applebee's Asian Chicken Salad copycat recipe delivers the same crispy wonton crunch and rich peanut dressing you love from the restaurant. 🔥 The secret lies in perfectly seasoned chicken, a creamy peanut sauce that's both sweet and savory, and the right mix of crunchy toppings to keep every bite exciting.

I've tested this version dozens of times to ensure it matches the original in texture and flavor—down to the slightly sticky peanut dressing that clings perfectly to the greens.

The recipe begins with tender chicken thighs marinated in a blend of soy sauce, brown sugar, and ginger, then pan-seared until golden. While the chicken cooks, you'll prepare the signature peanut dressing using creamy peanut butter, sesame oil, and a touch of honey for balance.

The salad assembly is where the magic happens—crispy wonton strips, shredded carrots, mandarin orange segments, and fresh greens all come together to create that signature Applebee's presentation.

What makes this copycat version special is the attention to detail in every component. The chicken stays juicy despite being cooked through, the dressing maintains its perfect balance of sweet and savory, and the wonton strips achieve that satisfying crunch.

Each bite delivers layers of flavor and texture that will have you reaching for seconds—just like the original. The best part? You can make this salad in under 30 minutes, perfect for a quick weeknight dinner or meal prep for the week ahead.

Serve this Asian Chicken Salad with extra wonton strips on the side for those who want more crunch, or pair it with a side of steamed rice for a complete meal.

The recipe scales easily, so you can make it for two or feed a crowd without sacrificing quality. Let's get started on recreating this restaurant favorite at home!

Ingredients for applebee's asian chicken salad copycat

These 16 ingredients bring Applebee's signature Asian Chicken Salad to your kitchen—crispy, creamy, and packed with flavor!

The chicken thighs are the star—skin-on keeps them juicy while the skin crisps up beautifully. Grab boneless, skin-on thighs from the meat counter, not breasts. For the wonton wrappers, King Noodle or Tasty Brand are my go-tos—they're reliable and easy to find. Fresh ginger is a must here; Trader Joe's sells pre-grated if you're short on time, but freshly grated makes all the difference. The peanut butter should be natural and creamy—none of that crunchy stuff. Jif or Skippy work perfectly, but check the ingredients list for no added sugar.

No wonton wrappers? Substitute crispy fried rice noodles or even thinly sliced cabbage for crunch. Short on mandarin oranges? Canned mandarin segments in water (not syrup) are a lifesaver—they keep for months and taste fresh. The dressing needs balance, so if you're watching sugar, reduce honey to 1 tbsp and add a splash of rice vinegar. For extra umami in the chicken marinade, add 1 tsp fish sauce (if you're okay with it) or 1 tsp soy sauce for a vegetarian version. The carrots can be pre-shredded for convenience, but fresh julienned carrots add that restaurant-quality crunch.

The wonton strips stay crispy for about 30 minutes after frying, so make them fresh if you can. Store the peanut dressing in a sealed jar in the fridge for up to 5 days—it actually tastes better the next day as the flavors meld. Prep the salad dressing and chicken marinade first—they can sit while you cook. The mandarin oranges and carrots keep well in the fridge for 5-7 days, so you can prep everything ahead of time. For meal prep, store the dressing and toppings separately and assemble just before serving to keep everything crisp.

Step-by-step instructions for Applebee's asian chicken salad copycat

Here's how to nail that iconic crispy wonton crunch and creamy peanut dressing at home!

Pat the 1.5 lb boneless chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with 1 tsp salt and 0.5 tsp black pepper, then let them sit at room temperature for 15 minutes. Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs and cook for 5-6 minutes per side until they reach 165°F internally and develop deep golden-brown crispiness. You'll know it's ready when the edges pull away from the pan easily. Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing into ¼-inch thick strips. The resting prevents juices from escaping when you cut.

Cut the 12 wonton wrappers into 1-inch wide strips (you'll have about 24 strips total). Heat the remaining 0.25 cup vegetable oil in a clean skillet over medium heat until it reaches 350°F—use a thermometer for accuracy. Fry the wonton strips in batches for 30-45 seconds per batch until they're golden brown and crispy all over.

Drain on paper towels and immediately sprinkle with 1 tbsp sesame seeds while still hot. Here's the thing—don't overcrowd the pan or the oil temperature will drop, resulting in soggy strips. Work in small batches and keep the oil hot between batches. These crispy strips are what make this salad taste like Applebee's!

In a small bowl, combine the 0.5 cup natural peanut butter, 2 tbsp honey, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp finely grated fresh ginger, and 1 tbsp sesame oil. Whisk vigorously until completely smooth—this should take about 2 minutes of consistent whisking. The mixture will be thick but should coat the back of a spoon.

If it's too thick, add 1-2 teaspoons of warm water to reach your desired consistency. Taste and adjust seasoning—you might want to add a pinch more soy sauce for saltiness or honey for sweetness. This dressing is the soul of the salad, so don't rush this step. The peanut butter should be fully emulsified with no graininess remaining.

In a large bowl, combine the 4 cups chopped romaine lettuce, 1 cup shredded baby carrots, and 0.5 cup mandarin orange segments. Toss gently with 1 tablespoon of the peanut dressing to lightly coat the vegetables. Divide this mixture evenly among 4 salad bowls. Here's the magic: place 6 wonton strips on top of each salad portion for that signature crunch.

Top each salad with 3 slices of green onions (white and green parts) and the sliced chicken strips. Drizzle generously with the remaining peanut dressing—about 2 tablespoons per salad. The dressing should pool slightly at the bottom, but not be so much that it makes the salad soggy. Garnish with an extra sprinkle of sesame seeds for that final restaurant-quality touch.

This salad tastes best when served immediately while the wonton strips are still crispy. The lettuce should be crunchy, the chicken warm, and the wonton strips snapping with each bite. I like to serve it with a side of warm egg rolls or spring rolls to soak up any extra dressing. The combination of textures—creamy dressing, crispy wontons, tender chicken, and crunchy veggies—is what makes this copycat so addictive.

Pro tip: If you need to make this ahead, assemble everything except the wonton strips and dressing. Keep the wonton strips separate until just before serving to maintain their crispiness. The dressing can be made up to 3 days ahead and stored in the fridge—just give it a good whisk before serving.

Flavor customization for this dish

Spicy Kick

For those who love heat, add 1 teaspoon of sriracha or ½ teaspoon of cayenne pepper to the peanut dressing for a fiery twist. I like to mix it in just before serving so the heat doesn’t overpower the peanut flavor.

For a smoky heat, swap ½ teaspoon of smoked paprika into the chicken marinade—it adds depth without overwhelming the dish. 🌶️

Sweet & Tangy Twist

Brighten up the salad with a tangy-sweet dressing by adding 1 tablespoon of rice vinegar and ½ teaspoon of garlic powder to the peanut sauce. This balances the richness of the peanut butter beautifully.

For extra freshness, toss in 1 tablespoon of finely chopped cilantro or mint leaves right before serving. The acidity cuts through the creaminess and makes every bite refreshing.

Extra Crunch Options

If you want even more texture, swap out the wonton strips for crushed peanuts or fried shallots. For a nutty crunch, sprinkle 2 tablespoons of chopped cashews or almonds on top of the salad.

These alternatives add a different kind of crunch that still complements the peanut dressing perfectly. Just toast the nuts in a dry pan for 2-3 minutes to enhance their flavor.

Protein Swaps

Not a chicken fan? Swap the chicken thighs for grilled shrimp or tofu** for a vegetarian option. For shrimp, marinate them in the same soy-ginger mixture and grill or pan-sear until pink.