Salads
This Applebee's Asian Chicken Salad copycat delivers the same restaurant-quality crunch and sweet-spicy balance you crave at home. The secret lies in perfectly marinated grilled chicken, crispy wonton noodles, and that signature sweet chili dressing that ties everything together.
I've replicated the exact technique for achieving that signature crunchy wonton crust without the restaurant markup.
The recipe starts with tender chicken thighs marinated in a blend of soy sauce, brown sugar, and ginger - giving them that signature caramelized flavor. While the chicken grills, you'll toast the wonton noodles until they're crispy and golden, creating that signature crunch that makes this salad so addictive.
Fresh greens and crunchy vegetables provide the perfect balance to the rich, sweet-spicy dressing.
What sets this copycat apart is the dressing - a perfect balance of sweet chili sauce, sesame oil, and a touch of honey that creates that signature tangy-sweet flavor. The combination of textures and flavors comes together to create a salad that's restaurant-quality at home.
The best part? It comes together in under 30 minutes, making it perfect for a quick weeknight dinner.
Serve this salad with a side of spring rolls or egg rolls for an authentic Asian-inspired meal. The crispy wonton crust, tender chicken, and sweet chili dressing will have everyone asking for seconds. Let's get started on making this restaurant favorite at home!
Ingredients for applebee's asian chicken salad copycat
These ingredients bring restaurant-style crunch and sweet-spicy flavor right to your kitchen table.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Wonton Noodles 🍜 | 8 oz | For crispy wonton crust |
| Baby Spinach 🌿 | 5 cups | Fresh and crisp |
| Carrots 🥕 | 1 cup | Shredded, medium size |
| Red Bell Pepper 🍅 | 1 whole | Thinly sliced |
| Green Onion 🧅 | 3 whole | Thinly sliced |
| Sesame Oil 🫒 | 1 tbsp | For toasting wontons |
| Soy Sauce 🥢 | ½ cup | Low sodium preferred |
| Brown Sugar 🍚 | ¼ cup | Packed |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh |
| Sweet Chili Sauce 🍯 | ¼ cup | Store-bought or homemade |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For grilling chicken |
| Honey 🍯 | 1 tbsp | For dressing balance |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
The wonton noodles are the star here—look for the 8-ounce packs at Asian markets or the international aisle. Trader Joe's carries them too, and they're perfect for this. Fresh ginger is non-negotiable for that signature flavor, so grab a small knob at the store. The chicken thighs? Thighs over breasts—they stay juicier during grilling. I always buy mine from Costco when I'm making a big batch, but single packs work fine for this recipe. The baby spinach should be vibrant green—no wilted leaves here!
No wonton noodles? Rice vermicelli noodles work in a pinch, but they won't give that signature crunch. Short on ginger? Substitute 1/2 teaspoon ground ginger, but it won't be quite the same. The sweet chili sauce can be homemade (mix ketchup, vinegar, sugar, and chili flakes) if you're feeling ambitious. For the dressing, agave syrup replaces honey if you're avoiding it. The carrots can be baby carrots if that's what's in your fridge—just chop them into thin strips. And if you're missing sesame seeds? Toasted slivered almonds add a nice crunch instead.
This salad tastes even better the next day—honestly, the flavors meld perfectly overnight. Store leftovers in airtight containers for up to 3 days. The wonton crust stays crispy if you keep it sealed. For extra crunch, toast fresh wonton noodles before serving. The dressing keeps for 1 week in the fridge, so make extra if you're craving that sweet-spicy flavor later. I always double the batch and save half for tacos—it's that good!
Why You'll Love This Recipe
- No Chopping Chaos: The veggies here are ridiculously forgiving—I just shred the carrots with my hands and slice the bell pepper into fat strips. No mandoline, no tears, just 5 minutes of effort for that signature crunch.
- Creamy Crispy Magic: That garlic-ginger sauce clings to the chicken like it’s been kissed, giving you a crispy edge with a creamy center every time. Honestly, my kids now ask for it over nuggets—that’s the power of this copycat.
- Lunchbox Legend: Pack this for work or school and it’ll still taste fresh hours later. The wonton noodles hold up better than rice, and the spinach stays bright—no sad, wilted greens here.
- Budget Win: Chicken thighs stretch further than breasts, and I buy the veggies in bulk when they’re on sale. For under $10, I feed four people a meal that feels fancy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that signature crunchy wonton crust and sweet-spicy flavor at home.
Create the Crispy Wonton Crust
Preheat your oven to 375°F. Break the 8 oz wonton noodles into small pieces and spread them evenly on a parchment-lined baking sheet. Drizzle with 1 tablespoon sesame oil and toss gently until every piece is lightly coated. The oil will help create that signature crispy texture.
Bake for 8-10 minutes until the edges turn golden brown and the noodles look dry and crispy. Watch closely after the first 5 minutes—you want them to brown but not burn. Remove from oven and let cool completely while you prepare the rest of the salad. This crispy base is the secret to that restaurant-quality crunch!
Grill the Chicken for Perfect Texture
While the wonton crust cools, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces and season lightly with salt and pepper. Add the chicken to the hot oil and cook for 5-6 minutes, stirring occasionally, until fully cooked through and lightly browned.
Remove the chicken from the pan and set aside. You're aiming for chicken that's cooked through but still tender—not dry or rubbery. If you notice any excess oil in the pan, wipe it out with a paper towel before moving to the next step. This will help your sauce cling better to the chicken later.
Make the Sweet Chili Dressing
In a small bowl, combine ½ cup soy sauce, ¼ cup brown sugar, 1 tablespoon grated fresh ginger, ¼ cup sweet chili sauce, 1 tablespoon honey, and 1 tablespoon lime juice. Whisk everything together until the brown sugar dissolves completely and the mixture is smooth.
Taste the dressing and adjust to your preference. I like to add a pinch more brown sugar for extra sweetness or a splash more lime juice for tang. This dressing is what gives the salad that perfect balance of sweet, spicy, and umami flavors. Set aside while you prepare the vegetables.
Assemble the Crunchy Salad
In a large bowl, combine 5 cups baby spinach, 1 cup shredded carrots, 1 thinly sliced red bell pepper, and 3 thinly sliced green onions. Pour the sweet chili dressing over the vegetables and toss gently to coat everything evenly. The spinach should wilt slightly from the dressing, but it should still look fresh and vibrant.
Add the cooked chicken pieces to the bowl and toss again to combine. The dressing should cling nicely to both the chicken and vegetables. If it seems too thick, add a splash of water or lime juice to loosen it up. This is where all the flavors come together—sweet, spicy, fresh, and savory all in one bite!
Build and Serve the Ultimate Copycat Salad
To serve, place a generous portion of the crispy wonton crust at the bottom of each plate. Spoon the chicken and vegetable mixture over the top, creating a beautiful presentation. Sprinkle with 1 tablespoon toasted sesame seeds for that final restaurant-quality touch.
Serve immediately while the wonton crust is still crispy and the dressing is fresh. The contrast between the crunchy base and the tender, flavorful salad is what makes this copycat recipe so special. Each bite delivers that perfect balance of textures and flavors that makes Applebee's version so beloved!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE CHICKEN RIGHT: Use a wire rack over a baking sheet—this lets air circulate so the chicken thighs get that crispy, sticky glaze instead of steaming in their own juices. I learned this the hard way after making soggy copycat chicken that tasted more like a sad stir-fry than Applebee’s version.
- SHRED NOODLES BY HAND: Skip the fork—toss cooked wonton noodles in a little sesame oil and chop them with kitchen shears or your hands for that signature short, uneven texture. The restaurant version isn’t perfectly uniform, and neither will your fork-mangled noodles be.
- JULIENNE VEGGIES FAST: Slice carrots and bell pepper into matchsticks before cooking the chicken—it’s one less step later. Use a mandoline if you’re fancy, or stack veggies and slice in one motion with a sharp knife. Pro move: Soak the julienned carrots in ice water for 10 minutes to keep them crunchy.
- DRESS SPINACH LAST: Add baby spinach to the bowl after everything else is assembled—it wilts instantly in warm dressing. Toss it in just before serving so it stays vibrant and doesn’t turn into sad, limp wallpaper. Trust me, your salad will look like a million bucks.
Troubleshooting perfect results
Crispy Wonton Burn
If your wonton noodles burn before turning crispy, reduce the oven temperature to 350°F and bake for 5-7 minutes instead of the recommended 8-10 minutes. Spread them in a single layer on your baking sheet—overcrowding causes uneven cooking.
For extra insurance, use a wire rack on a baking sheet to allow air circulation underneath. 🔥
Chicken Too Dry
Overcooked chicken is the #1 mistake—thighs should reach 165°F internal temperature but stay juicy. Cook them for 5-6 minutes total, not until they're fully browned. Use a meat thermometer to check doneness.
If they're dry, try brining them for 30 minutes in ½ cup soy sauce + 1 cup water before cooking.
Dressing Too Thick
The dressing should coat the back of a spoon but still pour smoothly. If it's too thick after mixing, whisk in 1-2 teaspoons warm water or lime juice until it reaches the right consistency.
For extra insurance, mix the brown sugar with 1 tablespoon water first to help it dissolve completely. Taste as you go—adjust with more honey for sweetness or lime for tang.
Wonton Crust Too Soft
If your wonton crust loses its crunch after assembly, toast fresh noodles right before serving. Spread 1-2 tablespoons broken wonton noodles on a dry skillet over medium heat for 2-3 minutes until golden.
Sprinkle these over the salad just before eating. Store any extra crispy wontons in an airtight container to maintain crunch for up to 2 days.
Salad Too Watery
Excess moisture from spinach or dressing can make the salad soggy. Drain any excess liquid from the spinach by spinning it in a clean kitchen towel or salad spinner.
If the dressing seems too thin, toss the salad with 1 extra tablespoon sesame seeds—they'll absorb excess moisture while adding texture. For extra crunch, add ½ cup crushed wonton noodles to the salad base.
Missing Sweet-Spicy Balance
If your salad lacks that signature sweet-chili kick, boost the dressing with ½ teaspoon chili flakes or 1 teaspoon sriracha. For more depth, add 1 teaspoon fish sauce (trust me, it enhances the umami).
If it's too sweet, balance with extra lime juice or a pinch of black pepper. The key is adjusting while the dressing is still warm—flavors meld better that way. 🌶️
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Chicken thighs stay juicier and more tender during grilling, which is key for this recipe. If you must use breast, cut it into ½-inch thick pieces and grill for only 4-5 minutes per side. For best results, marinate the breasts in ½ cup soy sauce + 1 tbsp honey for 30 minutes before cooking to prevent dryness.
What if I can't find wonton noodles?
Rice vermicelli noodles work in a pinch, but they won't give that signature crispy texture. For the closest substitute, try crushed potato chips (like tortilla or potato chips) for crunch, or toast 1 tbsp cornflakes in a dry pan until golden. The flavor won't be identical, but it'll add texture.
How can I make this gluten-free?
Use gluten-free tamari instead of soy sauce, and check your sweet chili sauce label for gluten. For the wonton crust, substitute gluten-free rice noodles or crispy fried rice (made with gluten-free soy sauce). The dressing will still taste amazing with these adjustments!
Can I make this ahead of time?
Assemble everything except the wonton crust and store in airtight containers for up to 3 days. Toast fresh wonton noodles right before serving to maintain that perfect crunch. The dressing can also be made 1 week ahead—just store it separately and toss with the salad when ready to eat.
Why does the dressing taste different from Applebee's?
The restaurant version likely uses proprietary ingredients, but this homemade version captures the essence! The key is balancing sweet chili sauce + honey + lime juice. For extra depth, add ½ teaspoon fish sauce or a pinch of black pepper. Taste as you go—adjust while the dressing is warm for best results.