Applebee's Asian Chicken Salad Copycat Recipe: Crispy Wonton Crunch and Sweet Chili Harmony

This Applebee's Asian Chicken Salad copycat recipe delivers the same crispy wonton crunch and sweet chili harmony you love from the restaurant. The secret lies in perfectly marinated chicken that stays juicy while developing smoky depth, paired with a dressing so balanced it becomes the star of every bite.

I've replicated the dish exactly—from the tender grilled chicken to the crispy wonton strips—so you can enjoy restaurant-quality flavor at home without the wait.

The foundation starts with a simple marinade that transforms ordinary chicken into something restaurant-quality—sweet, savory, and slightly smoky. While the chicken grills to juicy perfection, the dressing comes together in minutes, blending sweet chili, sesame oil, and a touch of lime for that signature tang.

The wonton strips get a quick fry for that satisfying crunch, just like the original.

What you'll end up with is a salad that's vibrant, flavorful, and impossible to resist—tender chicken, crispy wontons, fresh greens, and a dressing that ties everything together in perfect harmony.

The presentation is just as important, with layers of color and texture that make this dish look as good as it tastes.

Perfect for lunch dates, office potlucks, or a quick weeknight dinner, this recipe delivers all the flavors you crave with none of the restaurant markup. Let's get started on making this copycat masterpiece.

Ingredients for applebee's asian chicken salad copycat

Crispy wontons, juicy chicken, and a tangy dressing—this copycat recipe nails it all.

The chicken is where the magic starts. Look for plump, evenly sized breasts—they cook more consistently. I grab mine from the butcher section at Whole Foods when I can, but the regular supermarket stuff works fine. For the wonton wrappers, King Noodle brand is my go-to—they're thin and crisp up perfectly. If you can't find them, Trader Joe's has a good alternative. The sweet chili sauce? Huy Fong brand is the closest to the restaurant version, but any store-bought sauce will do. Just taste it first—you want that perfect sweet-spicy balance.

No wonton wrappers? Substitute rice paper wrappers, but they won't be as crispy. Short on honey? Maple syrup works in a pinch. The sesame oil is non-negotiable—it adds that nutty depth. If you can't find toasted sesame oil, regular sesame oil plus a pinch of toasted sesame seeds gets you close. For the dressing, if you're making it from scratch, use fresh lime juice—bottled juice lacks that bright tang. The ginger should be freshly grated for maximum zing, but if you're using powdered, half the amount works. Baby spinach is ideal, but any tender greens will do.

This salad tastes even better the next day—keep it covered in the fridge for up to 3 days. The wonton strips stay crispy if you fry them fresh, but you can reheat them in the oven at 350°F for 5 minutes if needed. For extra crunch, toast the sesame seeds in a dry pan for 30 seconds before adding them. The dressing keeps for 1 week in the fridge, so make extra for other dishes. Portion the spinach and greens ahead of time to save assembly time later.

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

Here's how to recreate that signature crispy texture and perfect flavor balance at home.

Cut the 1.5 lb boneless skinless chicken breast into thin strips, about ¼-inch thick. In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 2 cloves minced garlic, 1 tablespoon freshly grated ginger, and 2 tablespoons lime juice. Pour this marinade over the chicken and toss to coat evenly. Let it sit for at least 15 minutes—this ensures tender, flavorful chicken that won't dry out during cooking.

I like to press the chicken strips gently with my fingers to help the marinade penetrate. If you're short on time, even 10 minutes will work, but the longer it sits, the better the flavor. Cover the bowl with plastic wrap and refrigerate while you prep the rest of the ingredients.

Heat ½ cup vegetable oil in a large skillet over medium-high heat until it shimmers. Add the marinated chicken in a single layer and cook for 3-4 minutes per side until the chicken is fully cooked through (internal temperature should reach 165°F). The chicken should be golden brown and crispy on the outside.

Don't overcrowd the pan—work in batches if needed to maintain even cooking. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil. This crispy texture is what makes the copycat version so special, so don't skip this step.

Cut the 1 package wonton wrappers into thirds lengthwise, creating long, thin strips. Heat ½ cup vegetable oil in a separate skillet over medium heat until hot but not smoking. Fry the wonton strips in batches for 30-45 seconds per side until they're golden brown and crispy. Drain on paper towels and set aside.

Here's the trick—I like to fry them in small batches so the oil doesn't cool down too much. If they're not crispy enough after the first fry, you can quickly fry them again for another 10-15 seconds. These crispy strips are the signature element of the Applebee's version, so getting them right is key.

In a large bowl, combine 6 cups baby spinach with 1 whole thinly sliced red bell pepper and 3 whole thinly sliced green onions. In a small bowl, whisk together ½ cup sweet chili sauce and 1 tablespoon sesame oil. Pour this dressing over the spinach mixture and toss gently to coat.

Add the cooked chicken and crispy wonton strips to the salad and toss lightly—just enough to combine. The goal is to keep those crispy elements intact while distributing the sweet chili dressing evenly. I like to serve this immediately so the wonton strips stay crispy and the chicken remains warm.

Divide the salad among 4 plates and garnish each serving with 1 tablespoon toasted sesame seeds. The sesame seeds add a nice nutty crunch that complements the sweet, spicy, and umami flavors. Serve immediately while everything is still crispy and warm.

This salad delivers that perfect balance of textures—crispy wontons, tender chicken, and fresh spinach—with the signature sweet chili flavor that makes the Applebee's version so popular. The secret to success is keeping everything hot until serving and not over-tossing the salad so the crispy elements stay intact.

Common mistakes when making this recipe

Over-Marinating Chicken

The chicken marinade is powerful, but leaving it too long can make the meat mushy. I’ve ruined perfectly good chicken by letting it sit for over 30 minutes—the acidity in lime juice and soy sauce breaks down the proteins too much.

Stick to 15-20 minutes max for tender, not soggy, strips. If you’re short on time, even 10 minutes works better than over-marinating. 🍗

Skipping the Double-Fry

The crispy wonton strips are the star of this salad, and skipping the second fry is a rookie move. Fry them once for 30-45 seconds per side, then drain on paper towels.

If they’re not perfectly crispy, give them another 10-15 seconds in the oil. I’ve seen people serve limp wontons, and trust me—it’s a game-changer when they’re crunchy. 🥟

Over-Tossing the Salad

This is where most copycat versions fail. Once you add the chicken and wonton strips, toss just enough to distribute the dressing. Over-tossing crushes the crispy wontons and makes the salad soggy.

I like to gently fold the greens with a spatula instead of shaking the bowl. The goal is harmony, not a muddy mess. 🌱

Using Bottled Lime Juice

Fresh lime juice is non-negotiable for that bright, tangy kick. Bottled juice lacks the acidity and depth the recipe needs. If you’re in a pinch, squeeze fresh limes—even 1 tbsp bottled juice + 1 tbsp vinegar helps, but it won’t taste the same.

I’ve tried it both ways, and fresh always wins. 🍋

Ignoring the Sesame Oil

This isn’t just a garnish—it’s a flavor bomb. Skipping the 1 tbsp sesame oil in the dressing robs the salad of its nutty, aromatic depth. Use toasted sesame oil for extra richness.

If you’re out, a pinch of toasted sesame seeds in the dressing helps, but it’s not the same. The oil is what ties everything together. 🫒

Serving Cold Components

This salad tastes best when everything is warm and crispy. If the chicken or wontons sit too long, they’ll lose their texture. Assemble the salad right before serving and keep it covered with a lid until ready to eat.

I’ve seen people serve it straight from the fridge—don’t make that mistake! 🔥

Frequently asked questions