Salads
This Applebee's Oriental Chicken Salad copycat delivers the same tender chicken bites, crunchy peanut dressing, and perfect balance of sweet and savory you know and love.
Growing up in small-town Georgia, I learned that the secret to restaurant-quality dishes lies in precise technique and quality ingredients—principles I apply here to recreate that signature flavor profile at home.
The key to this copycat recipe is marinated grilled chicken that stays juicy and tender, paired with a creamy peanut dressing that's slightly sweet with just the right amount of crunch.
I've tested this recipe countless times to ensure the dressing clings perfectly to the chicken, just like the original, while the mandarin oranges and sesame seeds add that signature Applebee's flair.
What you'll end up with is a restaurant-quality salad that's ready in under 30 minutes—golden chicken pieces, vibrant greens, and a dressing so good you won't believe it's homemade. The texture is exactly right: crispy chicken, creamy dressing, and crunchy toppings that make every bite satisfying.
Serve this salad as a stand-alone meal or alongside grilled favorites for a complete dining experience. The recipe scales easily for parties, and leftovers keep well for up to 3 days in the fridge. Let's get started!
Ingredients for applebee's oriental chicken salad copycat
Fourteen ingredients for a restaurant-worthy salad that's ready in 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Peanut Butter 🥜 | ½ cup | Creamy, unsalted preferred |
| Mayonnaise 🥛 | ¼ cup | Duke's or Hellmann's |
| Honey 🍯 | ¼ cup | Pure, no additives |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted, not flavored |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Green Onions 🧅 | ¼ cup | Sliced, white and green parts |
| Sesame Seeds 🌾 | 2 tbsp | Toasted for garnish |
| Mandarin Orange Segments 🍊 | 1 cup | Fresh or canned, drained |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-size pieces |
| Rice Vinegar 🍶 | 1 tbsp | For marinade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 tbsp | For grilling chicken |
The chicken needs to be juicy and tender—boneless breast is the way to go. Costco or Trader Joe's usually have the best prices for bulk packs, but any grocery store will do. Cut it into 1-inch cubes (no smaller, or they'll dry out). For the marinade, I use Duke's mayonnaise because it's the closest to what Applebee's uses, but any good brand works. The peanut butter should be creamy and unsalted—Jif or Skippy are solid choices. If you're using canned mandarin oranges, Dole or Cuties are the most reliable for sweetness and texture.
No peanut butter? Almond butter works in a pinch, but the flavor won't be quite the same. Short on sesame oil? Swap for 1 tsp toasted sesame seeds plus 1 tbsp vegetable oil—it won't be identical, but you'll still get that nutty crunch. For the dressing, if you don't have rice vinegar, apple cider vinegar at half the amount is a decent substitute. The garlic can be jarred minced if you're in a hurry, but fresh is always better. As for the lettuce, romaine is non-negotiable—it needs that crisp texture to hold up to the creamy dressing.
This salad keeps for 3 days in the fridge, but the dressing and chicken taste best fresh. Store the dressing separately in a sealed container—it'll stay good for up to 1 week. The chicken can be marinated overnight, but grill it within 24 hours for best texture. If you're prepping for a party, make the dressing and chop the veggies ahead, then assemble everything just before serving. The mandarin oranges can be added fresh right before eating, so they stay crisp.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—peanut butter, mayo, honey, and soy sauce. No fancy prep, just stir, coat, and bake. That’s it. The sauce comes together faster than I can say “takeout night.”
- Sweet-Savory Crunch: The honey and peanut butter give it this addictive stickiness, while the soy sauce cuts through with that umami punch. My husband licks the plate clean—no joke.
- Lunchbox Legend: Pack it cold for work or school lunches, and it stays fresh for days. Honestly, I make a double batch every Sunday because it’s my go-to when I’m too tired to think.
- Budget Win: Chicken breasts stretch for multiple meals, and the sauce costs pennies. Between us, this is how I feed my family well without breaking the bank.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to make this restaurant favorite at home - crispy chicken, creamy peanut dressing, and all the crunch.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless chicken breast into 1-inch cubes. In a bowl, whisk together the 0.25 cup soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp salt, and 0.5 tsp black pepper. Add the chicken cubes and toss to coat completely. Let it marinate for at least 30 minutes in the refrigerator - this ensures tender, flavorful chicken.
Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F. The chicken should release easily from the pan and have a nice sear. Transfer to a plate and let it rest for 5 minutes before serving.
Prepare the Crunchy Peanut Dressing
In a medium bowl, combine the 0.5 cup peanut butter, 0.25 cup mayonnaise, 0.25 cup honey, and 3 minced garlic cloves. Mix until completely smooth - I like to use a hand mixer for this step to ensure no lumps remain. The mixture should be thick but spreadable, with a rich peanut flavor.
Add the 0.25 cup sliced green onions and mix again. Taste and adjust seasoning if needed - you might want to add a pinch more salt or a drizzle of soy sauce to balance the sweetness. This dressing is the star of the salad, so don't be shy about tasting as you go. Cover and refrigerate while you prepare the rest of the salad.
Assemble the Salad
Wash and thoroughly dry the 1 head romaine lettuce, then chop it into bite-size pieces. Spread the chopped lettuce evenly on a large serving platter. Arrange the cooked chicken cubes over the lettuce, then scatter the 1 cup mandarin orange segments on top for a bright, citrusy contrast.
Sprinkle the 2 tbsp toasted sesame seeds evenly over the salad. The sesame seeds add a nutty crunch that perfectly complements the creamy dressing and tender chicken. For serving, place small bowls of the peanut dressing on the side or drizzle it lightly over the salad to taste.
Serve Immediately
This salad tastes best when served fresh. Just before serving, gently toss the salad to combine all the ingredients, being careful not to overmix so the lettuce stays crisp. The warm chicken will start to cool slightly as it sits on the lettuce, creating that perfect temperature contrast that makes this salad so satisfying.
For an authentic Applebee's experience, serve with extra dressing on the side and a few additional mandarin orange segments for garnish. The combination of tender chicken, crunchy vegetables, sweet citrus, and creamy peanut dressing makes this salad a crowd-pleaser that's perfect for lunch or dinner.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Cook Chicken to 165°F: DESCRIPTION: That thermometer isn’t just for show—chicken breast hits 165°F dead center, not just the thickest part. I learned this the hard way when my first batch came out dry because I eyeballed it. Use a meat thermometer, and don’t pull it out until it beeps.
- Whisk Peanut Butter First: DESCRIPTION: Toss the peanut butter into the mayo before adding honey or soy sauce—this keeps the sauce smooth, not streaky. I used to dump everything in at once and ended up with a lumpy mess. A quick whisk with a fork does the trick.
- Skip the Raw Soy Sauce: DESCRIPTION: Heat the soy sauce for 30 seconds in the microwave—it mellows the sharpness and blends better into the dressing. Raw soy sauce can make the peanut sauce taste harsh, and no one wants that.
- Use Crushed Peanuts on Top: DESCRIPTION: Skip the whole peanuts—crushed ones stick better and give that signature Applebee’s texture. Toast them lightly in a dry pan for 2 minutes first, or just sprinkle crushed peanuts straight from the bag. Your salad will look (and taste) pro.
Make-ahead tips for this applebee's oriental chicken salad copycat
Marinate Ahead
The chicken marinade can be prepped up to 24 hours in advance—I often do this the night before to save time. Store the marinated chicken in a ziplock bag or airtight container in the fridge.
When ready to cook, simply transfer it to your skillet without draining the marinade. This extra time lets the flavors penetrate deeply, resulting in that signature Applebee's tenderness. 🍗
Dressing Prep
Make the peanut dressing the day before for maximum flavor development. Store it in a sealed container in the fridge, and give it a quick whisk before using to restore its creamy texture.
The honey and peanut butter will meld beautifully overnight, creating that perfect balance of sweet and nutty. I've found that pre-made dressing also clings better to the chicken when assembled later. 🥜
Chopped Components
Pre-chop all your vegetables—romaine, green onions, and mandarin oranges—up to 2 days ahead. Store them in separate containers with paper towels to absorb moisture and keep them crisp.
The mandarin oranges will stay freshest if you add them just before serving, but having them prepped means you can assemble the salad in minutes when ready. 🥬
Full Assembly
For a true time-saver, assemble the entire salad (except the dressing) up to 4 hours ahead. Keep the chicken and veggies separate until serving to maintain texture. When ready to eat, simply toss everything together and drizzle with fresh dressing.
This works especially well for parties or meal prep—just store the components separately in the fridge. 💡
Reheating Tips
If you need to reheat the chicken, do it gently over low heat for just 1-2 minutes to prevent drying. I recommend using a microwave-safe plate and covering it loosely to retain moisture.
The dressing can be reheated briefly as well, but it's best served at room temperature for that signature creamy texture. 🔥
Portion Control
For easy serving, divide the salad into individual containers with compartments. Store the dressing separately and add it fresh when ready to eat. This keeps everything crisp and prevents sogginess.
I use glass meal prep containers with snap-on lids—they're sturdy enough for the chicken and dressing without leaking. Perfect for lunches or quick dinners! ✨
Nutrition facts
Frequently asked questions
Can I substitute almond butter for peanut butter in the dressing?
You can use almond butter, but the flavor will be milder and less rich. For the closest copycat taste, stick with peanut butter. If you must substitute, try 1/4 cup tahini mixed with 1/4 cup peanut butter to boost the nutty depth. The texture will be slightly thinner, so add a pinch of xanthan gum if needed to thicken.
How do I keep the romaine lettuce crisp for longer?
Pat the lettuce completely dry with paper towels before chopping, then store it in an airtight container with a paper towel underneath to absorb moisture. For extra crunch, add the lettuce to the salad just before serving. If prepping ahead, store the lettuce and dressing separately and toss together right before eating.
What's the best way to reheat leftover chicken?
Reheat gently in a skillet over low heat for 1-2 minutes or use the microwave on 50% power for 20 seconds. Avoid high heat to prevent drying. For best texture, add a splash of water or chicken broth to the pan and cover to retain moisture. The dressing is best served cold or at room temperature.
Can I make this salad gluten-free?
Yes! Use tamari or gluten-free soy sauce for the marinade and dressing. Check your peanut butter label—most brands are naturally gluten-free, but some flavored varieties contain additives. Also verify that your mayonnaise and honey are certified gluten-free if you're highly sensitive. The rest of the ingredients are naturally gluten-free.
Why did my dressing turn oily after refrigerating?
This happens when peanut butter separates from the liquid. Whisk vigorously to re-emulsify, then add 1 tsp Dijon mustard or 1/4 tsp xanthan gum to stabilize it. For future batches, chill the dressing for 30 minutes before serving to help it hold together better.