Salads
This Applebee's Mandarin Chicken Salad recipe delivers the perfect balance of sweet, tangy, and crunchy flavors you crave. đ The secret lies in perfectly grilled chicken, juicy mandarin oranges, and a creamy dressing that ties everything together.
I've recreated the restaurant's signature salad at home with foolproof techniques that ensure tender chicken and crisp walnut topping every time.
The recipe starts with grilled chicken breast marinated in a tangy blend of soy sauce, honey, and garlicâthis keeps the meat moist and flavorful.
While the chicken cooks, you'll prep the salad base with crisp greens, sweet mandarin oranges, and a creamy dressing that's lighter than the restaurant version but just as delicious. The walnut topping adds that signature crunch that makes this salad irresistible.
What you'll end up with is a restaurant-quality salad that's fresh, satisfying, and packed with textureâjuicy chicken, sweet mandarins, crisp walnuts, and a creamy dressing that brings it all together.
This version is perfect for lunch meetings, potlucks, or a light yet filling dinner. The best part? It comes together in under 30 minutes with minimal effort.
Once assembled, the salad holds up beautifully in the fridge for up to 2 days, making it ideal for meal prep. Serve it as-is or with a side of garlic bread for a complete meal. Let's recreate this crowd-pleaser at home!
Ingredients for applebee's mandarin chicken salad
Hereâs everything you need to recreate Applebeeâs signature salad at homeâcrisp, creamy, and packed with restaurant-quality flavor!
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast đ | 1 ½ lb | Pounded to even thickness |
| Candied Mandarin Oranges đ | 1 can (15 oz) | Drained, juice reserved |
| Romaine Lettuce 𼏠| 1 head | Chopped into bite-sized pieces |
| Walnuts đĽ | ½ cup | Chopped, toasted for crunch |
| Mayonnaise 𼍠| ½ cup | Full-fat for creaminess |
| Greek Yogurt đĽ | Âź cup | Plain, full-fat preferred |
| Honey đŻ | 1 ½ tbsp | Wildflower for floral notes |
| Soy Sauce 𼢠| 1 ½ tbsp | Low-sodium preferred |
| Garlic Cloves đ§ | 3 cloves | Minced for marinade |
| Lemon Juice đ | 1 tbsp | Freshly squeezed |
| Dijon Mustard đŻ | 1 tsp | For dressing tang |
| Salt đ§ | 1 tsp | Kosher or sea salt |
| Black Pepper đśď¸ | ½ tsp | Freshly ground |
| Vegetable Oil đŤ | 1 tbsp | For grilling chicken |
The chicken is the starâboneless, skinless breasts keep things lean but juicy. Pound them to even thickness so they cook perfectly. I grab mine from Costco when I can, but any grocery storeâs pre-packaged breasts work. For the mandarin oranges, canned is fineâjust drain them well and reserve that juice for the dressing. The walnuts? Trader Joeâs sells pre-chopped ones, but toasting them yourself makes all the differenceâjust 3-4 minutes in a dry pan until fragrant.
No full-fat mayo? Greek yogurt mixed with a little mayo works perfectlyâsame creamy texture, lighter calories. Short on walnuts? Pecans or almonds in a pinch, but walnuts give that signature Applebeeâs crunch. The dressing is where the magic happensâhoney and soy sauce in the marinade mirror the sweet-tangy flavor of the dressing. Pro tip: Make the dressing first so all the flavors meld while you grill the chicken. And if youâre feeling fancy, swap regular mayo for avocado mayoâitâs a game-changer.
This salad keeps like a dreamâup to 2 days in the fridge, sealed tight. The dressing stays fresh longest if you store it separately, then toss everything together right before serving. For meal prep, I double the batch and portion it into containers with the dressing on the side. The chicken stays juicy for 3 days if wrapped in plastic and refrigerated. Walnuts? Store them in an airtight containerâthey go rancid fast if left exposed.
Why You'll Love This Recipe
- No-Cook Assembly: I swear, the salad part comes together in minutesâjust toss the romaine, scatter those candied mandarins, and sprinkle walnuts. The chickenâs the real work, but even thatâs just a quick sear and shred. (Yes, Iâve made this on a Tuesday night with a toddler on my hip.)
- Sweet-Savory Magic: That tangy mayo, the bright citrus from the mandarins, and the crunchy walnuts? Itâs like a flavor party in your mouth. The chicken stays juicy, and the candied fruit adds just enough sweetness to make it irresistibleâno weird aftertaste, just pure satisfaction.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or potlucks. The dressing clings to the chicken and lettuce, so it doesnât get soggy, and the mandarins keep things interesting. Honestly, my coworkers always ask for the recipe after the first bite.
- Budget-Friendly Feast: Chicken breast is affordable, romaine lasts forever, and a bag of candied mandarins stretches across multiple salads. Iâll be real: Iâve made this for four people for under $15, and it still feels fancy. Leftovers? Theyâre even better the next dayâif they last that long.
Step-by-step instructions for Applebee's mandarin chicken salad
Here's how to recreate that iconic restaurant salad at homeâcrispy chicken, sweet mandarins, and a dressing that'll make you swoon.
đĽ Step 1: Grill the Chicken to Perfect Crispiness
Pat the 1.5 lb boneless, skinless chicken breast completely dry with paper towelsâthis is non-negotiable for crispy skin. Pound it between two sheets of plastic wrap to an even ½-inch thickness using a meat mallet. Season both sides generously with 1 tsp salt and 0.5 tsp black pepper.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until the internal temperature reaches 165°F and the edges are golden brown. Let it rest for 5 minutes before slicing into thin stripsâthis keeps it juicy. Here's the thingâdon't skip the resting time. The chicken will continue cooking off-heat and stay moist.
đ¨âđł Step 2: Make the Tangy Dressing That Brings It All Together
In a small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup Greek yogurt, 1.5 tbsp honey, 1.5 tbsp soy sauce, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper. This is where the magic happensâthe sweetness of the honey balances the tangy yogurt and mustard, while the soy sauce adds that signature umami depth.
Taste and adjust as needed. I usually add a splash more lemon juice if I want extra brightness. The dressing should be thick but pourableâif it's too thick, whisk in 1-2 tsp water to reach your desired consistency. Set it aside while you prep the rest of the salad components.
đł Step 3: Toast the Walnuts for Maximum Crunch
Spread the 0.5 cup walnuts on a dry skillet over medium heat. Toast them for 3-4 minutes, stirring constantly, until they're fragrant and the edges turn golden brown. Watch them carefullyâthey burn quickly! Transfer to a plate to cool, then roughly chop them with a knife. The toasted walnuts add that perfect crunch that makes this salad so satisfying.
While the walnuts toast, drain the 1 can (15 oz) candied mandarin oranges, reserving 2 tbsp of the syrup for later. Chop the mandarin oranges into bite-sized pieces if they're not already pre-cut. The syrup adds natural sweetness that complements the tangy dressing beautifully.
đĽ Step 4: Assemble the Salad Like a Pro
Rinse and thoroughly dry the 1 head romaine lettuce, then chop it into bite-sized pieces. Spread the lettuce evenly across a large serving platter or individual plates. Arrange the sliced chicken strips over the lettuce, followed by the chopped mandarin oranges. The visual contrast of the orange mandarins against the green lettuce and white chicken is what makes this salad so appealing.
Drizzle the tangy dressing generously over the topâabout 2 tbsp per serving. Sprinkle the toasted, chopped walnuts evenly over everything. Here's the moment that matters: the walnuts should be distributed so every bite has that satisfying crunch. If you're serving this immediately, garnish with an extra sprinkle of black pepper for that restaurant-quality finish.
Pro Tips For Making Applebee'S Mandarin Chicken Salad
- BRINE THE CHICKEN: Toss those chicken breasts into a bowl with cold water, 1 tablespoon salt, and 1 tablespoon sugar for 30 minutes before cooking. I learned this the hard wayâdry, rubbery chicken ruins the saladâs creamy texture, and brining keeps it juicy and tender. No need to rinse afterward; just pat dry.
- TOAST THE WALNUTS: Skip the raw walnutsâtheyâll turn to mush in the mayo. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant and golden. Watch them like a hawk; burned walnuts taste bitter, and youâll regret it when mixing the dressing.
- CHOP THE ORANGES SMALL: The candied mandarin oranges should be tinyâthink rice-sized pieces, not big chunks. Big pieces make the salad uneven, and youâll end up with a mouthful of chewy orange instead of balanced flavor. If using jarred mandarins, chop them twice for consistency.
- MAKE THE DRESSING FIRST: Mix the mayo, honey, and a splash of lemon juice (about 1 teaspoon) before assembling the salad. This gives the flavors time to meld, and you avoid the sad, watery dressing that happens when you toss everything together last-minute. Trust me, it makes a real difference.
Perfect pairings for these flavors
Crispy Chicken Upgrades
For extra-crispy chicken, try air-drying the breasts for 30 minutes in the fridge before grilling. I also recommend brushing the chicken with 1 tbsp honey mixed with 1 tsp soy sauce before cookingâthis creates a caramelized crust that mimics the restaurant version.
For a smoky twist, grill the chicken over charcoal instead of a gas stove. đĽ
If you prefer oven-baked chicken, bake at 400°F for 15-18 minutes after searing in a skillet. The high heat ensures crispiness while keeping the interior juicy. For meal prep, grill extra chicken and store it separatelyâit reheats beautifully in a skillet or microwave with a splash of water.
Dressing Variations
For a lightened-up version, replace half the mayo with avocadoâmash Âź cup ripe avocado and mix it into the dressing. This adds creaminess with healthy fats. For a spicy kick, add ½ tsp sriracha or 1 tsp hot honey to the dressing.
I love this with the mandarin orangesâthe heat balances the sweetness perfectly.
Need a dairy-free dressing? Swap Greek yogurt for silken tofu (blended smooth) or vegan mayo. The texture stays creamy, and the flavor remains tangy. For extra richness, stir in 1 tbsp tahiniâit adds a nutty depth that pairs well with the walnuts.
Garnish Game-Changers
Add edible flowers like nasturtiums for a pop of color and mild peppery flavor. I also sprinkle 1 tsp sesame seeds for a nutty crunch that complements the walnuts.
For a herbaceous touch, toss the salad with 1 tbsp chopped fresh cilantro or thinly sliced green onions right before serving.
For a savory contrast, top with crumbled bacon or diced ham. The saltiness cuts through the sweet mandarins and creamy dressing. If you're feeling fancy, drizzle with balsamic glaze before adding the dressingâit adds a tangy depth that elevates the entire salad. â¨
Beverage Pairings
A sparkling citrus soda like San Pellegrino Aranciata or Fanta Orange cleanses the palate between bites. The effervescence balances the salad's creaminess. For a non-alcoholic twist, try iced hibiscus teaâits tartness complements the honey and soy in the dressing beautifully.
For alcoholic pairings, a dry Riesling (like Dr. Loosen Blue Slate) mirrors the salad's sweet-tangy profile. A light lager such as Corona or Heineken works tooâthe crispness cuts through the richness. Avoid heavy wines or beers that overpower the delicate flavors.
Nutrition facts
Frequently asked questions
Can I use fresh mandarin oranges instead of canned?
Fresh mandarin oranges work beautifullyâjust peel and segment 2-3 large mandarins to match the 1 can (15 oz) candied mandarins in the recipe. For extra sweetness, toss them with 1 tsp honey and let them sit for 10 minutes before assembling the salad. The natural juices will enhance the dressing's flavor.
How do I keep the chicken from drying out?
Never skip the 5-minute rest after cookingâthis lets juices redistribute. For extra moisture, brush the chicken with 1 tbsp honey-soy glaze before grilling. If using thicker breasts, cut them horizontally to create even ½-inch slices for faster, more even cooking.
Can I make this salad ahead of time?
Yes! Store the chicken, mandarins, and dressing separately in airtight containers for up to 2 days. Assemble only when ready to serveâthis prevents soggy lettuce. The walnuts can be toasted and stored for 1 week in a sealed container. Reheat chicken gently in a skillet for 2-3 minutes before reassembling.
What's the best lettuce substitute if I can't find romaine?
Butter lettuce or mixed greens work perfectlyâthey hold up well to the creamy dressing. For extra heartiness, use spinach or kale, but massage it with 1 tbsp lemon juice first to soften. Avoid icebergâit lacks the crisp texture that balances the salad's richness.
Why does the dressing taste too sweet?
Adjust the balance by adding ½ tsp more Dijon mustard or 1 tsp lemon juice to cut the sweetness. The honey-soy combo should be harmonious, not overpowering. For a tangier version, reduce honey to 1 tbsp and add 1 tsp rice vinegar. Taste as you goâflavor builds as ingredients mingle!