Applebee's Asian Chicken Salad Copycat Recipe: Crunchy Won Ton Strips and Tangy Sesame Dressing

This Applebee's Asian Chicken Salad copycat recipe delivers the same restaurant-quality crunch, tangy dressing, and perfectly grilled chicken at home. 💛 After years of perfecting copycat recipes, I've finally cracked the code for replicating that signature sesame-ginger dressing and crispy won ton strips that make this salad so addictive.

The secret lies in marinating the chicken with a blend of soy sauce, brown sugar, and ginger for tender, flavorful bites that grill up juicy and slightly charred. The salad base combines crisp romaine, shredded carrots, and water chestnuts for that signature crunch, while the creamy sesame dressing brings all the tangy, nutty flavors together in one perfect bite.

What you'll end up with is a restaurant-quality salad that's packed with protein, fresh vegetables, and that signature Asian-inspired flavor profile. The dressing is creamy yet bright, the chicken is perfectly seasoned and grilled, and the won ton strips stay crispy even after being tossed with the salad.

This copycat version is perfect for meal prep, lunch dates, or when you're craving that familiar Applebee's flavor without the restaurant prices. The recipe comes together in about 30 minutes, making it ideal for weeknight dinners when you want something special without spending hours in the kitchen.

Ingredients for applebee's asian chicken salad copycat

These 15 ingredients bring Applebee's signature Asian chicken salad right to your kitchen table.

The chicken is where the magic starts—boneless, skinless breasts work best since they cook evenly. Pound them to ¼-inch thickness for perfect grill marks. Costco often has these pre-cut, but any grocery store will have them. For the won ton strips, Trader Joe's sells the best frozen ones—just skip thawing for that signature crunch. Carrots? Baby carrots work too, but a peeler gives you those perfect shreds. Water chestnuts are a must—they're sold canned in the Asian aisle, usually near the soy sauce.

No sesame oil? Toasted peanut oil works in a pinch, though it won't be quite as nutty. Short on ginger? Substitute 1 tbsp of grated galangal if you've got it, or just double the garlic. The dressing is the star—Kewpie mayo (if you can find it) adds that extra tang, but regular full-fat mayo works too. For the marinade, low-sodium soy sauce keeps it from being too salty. Pro tip: Marinate the chicken for at least 30 minutes—overnight is even better if you're prepping ahead.

Chicken stays juicy for 3 days in the fridge if wrapped tightly in foil. The dressing keeps for 5 days in a sealed jar—shake before using. Freeze the won ton strips in a single layer on a tray before bagging to keep them crispy. This salad is a meal-prep dream—store components separately and assemble when ready to eat. The dressing thickens when chilled, so give it a quick stir before tossing.

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

Here's how to recreate that signature crunch and tangy flavor at home.

In a small bowl, whisk together the 0.5 cup soy sauce, 0.25 cup brown sugar, 2 tbsp fresh ginger, 3 cloves minced garlic, and 1 tsp salt. This marinade packs the sweet-savory punch you crave from Applebee's. Place the 1.5 lb boneless skinless chicken breast in a resealable bag and pour the marinade over it. Massage it in, then refrigerate for at least 30 minutes (I like to do this overnight for deeper flavor).

When ready, preheat your grill or a grill pan to medium-high heat. Remove the chicken from the marinade (reserve the marinade) and grill for 6-7 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown with grill marks. Let it rest for 5 minutes before slicing into thin strips against the grain. The marinade leftovers? Don't waste it—brush it lightly over the chicken before serving for extra flavor.

While the chicken cooks, prepare the veggie crunch. In a large bowl, combine the 1 cup shredded carrots, 0.5 cup chopped water chestnuts, and 2 cups unthawed won ton strips. The frozen won ton strips stay crispy—no need to thaw them! Add the 2 tbsp toasted sesame seeds and toss everything together. Here's the thing—don't skip the sesame seeds. They add that nutty crunch that makes this salad feel restaurant-quality.

Chop the 1 head romaine lettuce into bite-sized pieces and add it to the bowl. Give it a gentle toss just before serving so the lettuce stays crisp. If you're making this ahead, store the veggie mix and lettuce separately until ready to assemble—this keeps everything crunchy.

In a small bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp brown sugar. This dressing is where the magic happens—the balance of creamy mayo, nutty sesame, and tangy vinegar mimics Applebee's perfectly. Taste it and adjust: need more tang? Add a splash of vinegar. Want it sweeter? Add a pinch more brown sugar.

Here's a pro tip: If you're sensitive to mayo, you can reduce it slightly and add 1 tablespoon of water chestnut juice (from the can) to keep the dressing light but still creamy. The dressing should coat the back of a spoon but still be pourable—about ¼ cup total is perfect for 4 servings.

Just before serving, assemble the salad by placing the romaine lettuce in a large serving bowl. Add the chicken strips, then spoon the veggie mix evenly over the top. Drizzle the dressing lightly over everything and toss gently—you want the dressing to coat the ingredients without making it soggy. The key is to serve immediately so the won ton strips stay crispy.

For that restaurant-style presentation, divide the salad into 4 bowls. Top each serving with an extra sprinkle of sesame seeds and a drizzle of dressing. Serve with extra dressing on the side so everyone can adjust to their taste. The contrast of warm chicken, crisp veggies, and creamy dressing makes every bite irresistible.

Essential equipment for this dish

Grill Pan Essentials

You don’t need a fancy grill to get those perfect char marks—my 12-inch cast iron grill pan from Lodge handles this like a dream. Preheat it over medium-high heat for 5 minutes before adding the chicken. The cast iron retains heat beautifully, giving you those signature grill lines. If you don’t have cast iron, a stainless steel grill pan works too, but it won’t hold heat as well—watch for hot spots. 🔥

Marinade Mixing Tools

A small mixing bowl and whisk are all you need for the marinade, but I swear by my mini immersion blender (like the Magic Bullet Mini) for smoother textures if you prefer blending the ginger and garlic. For measuring, grab a liquid measuring cup for the soy sauce and brown sugar—precise measurements matter here. A fine-mesh strainer comes in handy if you want to strain the marinade for a silky texture before brushing it on the chicken.

Salad Assembly Gear

For the veggie mix, a large mixing bowl (I use Le Creuset stoneware) keeps everything contained while tossing. A sharp chef’s knife and cutting board are non-negotiable for chopping the romaine and carrots—Victorinox Fibrox is my go-to for durability. For the won ton strips, I keep them frozen until serving to maintain crunch. A small serving spoon helps distribute the dressing evenly over the salad without over-mixing.

Dressing Prep Tools

The dressing is where the magic happens, so break out a small whisk bowl (or just use a mason jar with a tight lid) to mix the mayo, sesame oil, and vinegar. A small spoon for tasting and adjusting is key—this is where you fine-tune the balance of tang and sweetness. If you’re making this ahead, store the dressing in an airtight container in the fridge for up to 5 days, shaking well before serving.

Optional Upgrades

For extra crispiness, I sometimes toast the sesame seeds in a small dry skillet over low heat for 1-2 minutes until golden and fragrant. A microplane makes quick work of grating fresh ginger, and a mandoline speeds up shredding carrots if you’re prepping for a crowd. If you’re grilling outdoors, a meat thermometer (I love the Thermoworks Smoke) ensures your chicken hits 165°F every time—no guessing required. 💡

Frequently asked questions