Applebee's Asian Chicken Salad Copycat Recipe: Crunchy Won Ton Strips and Sweet Chili Magic

Applebee's Asian Chicken Salad copycat recipe delivers that signature restaurant flavor at home with tender chicken, crispy won ton strips, and a sweet-chili dressing that's impossible to resist.

The secret lies in marinating the chicken overnight for maximum tenderness, then tossing it with a dressing that balances sweet, tangy, and umami notes perfectly. I developed this recipe after years of perfecting restaurant-style salads, and it never fails to impress.

What makes this recipe special is the combination of textures and flavors that come together seamlessly. The chicken stays juicy and flavorful, the won ton strips maintain their satisfying crunch, and the dressing clings to every ingredient without overpowering.

It's a complete dish that requires just 30 minutes of active prep time, making it ideal for weeknight dinners or entertaining guests.

By following these precise steps, you'll achieve a salad that's restaurant-quality in every bite—creamy dressing, crisp vegetables, tender chicken, and those addictive won ton strips.

The balance of sweet and savory in the dressing is the true game-changer, creating a flavor profile that's uniquely Applebee's. This is the kind of salad that disappears quickly, so make sure to have extra on hand.

Perfect for lunch meetings, potlucks, or a satisfying solo meal, this copycat recipe delivers all the flavor without the restaurant price tag. The method is straightforward but yields professional results, making it accessible for home cooks while still impressing seasoned chefs.

Let's get started on recreating this classic salad at home.

Ingredients for applebee's asian chicken salad copycat

Tender chicken, crispy won ton strips, and a signature sweet-chili dressing create this restaurant-style salad at home.

The chicken breast is the foundation—look for plump, uniform pieces at the meat counter. Costco or Whole Foods typically carry high-quality cuts that stay juicy when pounded. Won ton strips should be lightly fried for that signature crunch; store-bought packages like Trader Joe's work perfectly. For the bell pepper, red varieties add vibrant color and sweetness, while green onions contribute a sharp contrast. Shredded carrots should be freshly grated—pre-shredded releases too much moisture.

No won ton strips? Crispy fried wonton wrappers or thinly sliced cabbage work in a pinch, though texture differs. Substitute green bell pepper for red if unavailable, but the sweetness won't match. For the dressing, homemade versions (mix sweet chili sauce, rice vinegar, sesame oil) outperform jarred options. Fresh ginger and garlic in the marinade are non-negotiable—they build the umami backbone. If short on time, pre-minced garlic from a jar works, but fresh is superior.

Marinated chicken keeps 3 days in the fridge, while won ton strips stay crisp for 2 days if stored in an airtight container. The dressing can be made 2 days ahead—flavor intensifies overnight. For serving, chill all components separately until tossing to maintain crispness. Leftovers? Reheat won ton strips in a dry pan for 2 minutes to restore crunch.

Step-by-step instructions for asian chicken salad with crunchy won ton strips

Here’s the precise method to replicate Applebee’s signature salad at home—crispy chicken, perfect texture contrast, and authentic flavor balance.

In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon honey, 3 cloves minced garlic, and 1 tablespoon freshly grated ginger root. Whisk until fully dissolved—this marinade delivers the signature umami-sweet balance. Transfer the mixture to a resealable plastic bag and add the 1.5 lb boneless, skinless chicken breast, ensuring it’s fully coated. Seal the bag and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor penetration).

While the chicken marinates, pound it between two sheets of plastic wrap to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil until shimmering. Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior develops a golden-brown crust. The chicken should release easily from the pan—if it sticks, reduce heat slightly and press gently with a spatula. Transfer to a cutting board and let rest for 5 minutes before slicing into ¼-inch strips. Reserve any accumulated juices in the pan for later use.

Return the same skillet to medium heat (no need to add more oil—the pan should still have residual fat). Add the 1 package won ton strips in a single layer, stirring gently for 2-3 minutes until they turn a vibrant golden brown and puff slightly. Won ton strips crisp best in small batches—if needed, work in two batches to avoid steaming. Transfer the crispy strips to a paper towel-lined plate to drain excess oil. Keep them warm while you prepare the remaining components.

While the won ton strips cook, slice the 1 whole red bell pepper into thin strips (discard seeds and membranes) and thinly slice the 4 whole green onions (separate white and green parts). Chop the 1 head romaine lettuce into bite-sized pieces and transfer to a large mixing bowl. Add the 1 cup shredded carrots and toss gently to combine. The vegetables should be prepped but not wilted—work quickly to maintain crispness.

In a separate bowl, combine the 1 cup sweet chili dressing with the reserved chicken juices (about 1-2 tablespoons). Whisk vigorously to emulsify—this step elevates the dressing’s depth by incorporating the chicken’s natural umami. Taste and adjust seasoning with ½ teaspoon black pepper and an additional ½ teaspoon salt if needed. The dressing should coat the back of a spoon with a glossy, slightly tangy finish.

Add the sliced chicken strips to the lettuce and vegetable mixture, followed by the crispy won ton strips. Drizzle ⅓ of the dressing over the salad and toss gently with tongs to distribute evenly. Here’s the key: under-mix the dressing—you want visible pockets of flavor rather than a soggy salad. Sprinkle the 1 tablespoon toasted sesame seeds over the top just before serving to add a nutty crunch and visual appeal.

Divide the salad into 4 serving bowls, reserving any remaining dressing for individual drizzling. The won ton strips should retain their crispness, the chicken should be tender but not mushy, and the lettuce should hold its structure. Serve immediately—this salad’s magic lies in the contrast of textures and temperatures. If making ahead, assemble without dressing and store components separately in airtight containers; toss just before serving to preserve crunch.

For an authentic Applebee’s experience, pair with a side of fortune cookies and egg rolls. The balance of sweet, savory, and crunchy elements makes this salad a standout—just like the restaurant version, but with restaurant-quality control in your kitchen.

Perfect pairings for these flavors

Dressing Upgrades

Applebee’s dressing is the secret weapon—start with 1 cup store-bought sweet chili sauce (like Lee Kum Kee) for authentic sweetness.

For homemade depth, mix ½ cup sweet chili sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp soy sauce, and ½ tsp grated ginger. The key is balancing sweetness with a touch of tang—add ½ tsp sriracha if you want subtle heat. 🍯