Applebee's Asian Chicken Salad Copycat Recipe: Crunchy Peanut Dressing and Crispy Wonton Strips

This Applebee's Asian Chicken Salad copycat recipe delivers the same crispy texture and bold flavors you love—but at home. The secret lies in perfectly seared chicken, crunchy wonton strips, and that signature peanut dressing that ties everything together.

I've recreated the restaurant's signature balance of sweet, savory, and nutty elements, so you can enjoy this salad without the markup.

The foundation starts with tender, juicy chicken that's marinated in a sweet-savory glaze and seared to golden perfection. Crispy wonton strips add that addictive crunch, while a creamy peanut dressing—packed with peanut butter, soy sauce, and a touch of honey—binds the salad with its signature tang.

The combination of fresh greens, shredded carrots, and crunchy peanuts ensures every bite is vibrant and satisfying.

What sets this copycat version apart is the attention to detail—from the crispy wonton strips that stay crunchy even after dressing to the perfectly balanced peanut sauce that's neither too sweet nor too salty.

The result is a salad that looks and tastes just like the restaurant version, with layers of flavor in every forkful. It's restaurant-quality without the restaurant price.

This recipe is perfect for meal prep or a quick weeknight dinner. The dressing can be made ahead, and the salad components assemble in minutes. Whether you're craving a light lunch or a flavorful side dish, this copycat version delivers the same satisfaction as the original. Let's get started!

Ingredients for applebee's asian chicken salad copycat

Here's what you need to recreate Applebee's signature crunchy, peanut-dressed Asian chicken salad at home.

The chicken and wonton strips are the stars here. For the chicken, boneless breast stays juicier than thighs—cut it into even-sized pieces so they cook perfectly. Wonton wrappers are key: Trader Joe's or Costco sell them in bulk, but any Asian market has them too. Look for wrappers that feel sturdy but not brittle—they should hold their shape when fried. The peanut butter needs to be creamy and unsweetened—the sweetened kind throws off the balance. I always grab the Jif Natural version at Target, but any store brand works fine.

No wonton wrappers? Rice paper wrappers can be a substitute in a pinch, but they won't be as crispy. Short on peanut butter? Almond butter at the same amount gives a similar texture, though the flavor shifts slightly. The honey should be wildflower or clover—avoid the supermarket brands that taste like corn syrup. For the dressing, if you're avoiding mayo, Greek yogurt at half the amount works surprisingly well. The carrots can be baby carrots if that's what's in the fridge—just slice them thinly for that signature crunch. And trust me on the sesame oil—use the toasted kind, not the regular, or the flavor will be flat.

The wonton strips stay crispy for about 15 minutes after frying, so make them fresh if possible. Store any leftovers in an airtight container with a paper towel on top to keep them dry. The dressing keeps for 5 days in the fridge, and the chicken holds up well for 3 days if you marinate it ahead. I always make a double batch of dressing—it's perfect for drizzling on noodles or even as a sandwich spread. The salad itself is best eaten within 2 days for peak crunch, but the components keep separately for easy assembly.

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

Here's how to nail that iconic crunch and creamy peanut dressing at home.

Cut the 1.5 lb boneless chicken breast into bite-sized pieces and place them in a bowl. Whisk together 0.33 cup soy sauce, 2 tbsp lime juice, 1 tbsp grated ginger root, 3 minced garlic cloves, and 1.5 tsp Diamond Crystal kosher salt. Pour this marinade over the chicken and toss to coat completely. Let it marinate for at least 30 minutes in the refrigerator.

Heat 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches, add the marinated chicken and cook for 5-6 minutes until the pieces are golden brown and cooked through to 165°F internally. Transfer to a plate and let it rest for 5 minutes before shredding with two forks. The chicken should be tender but still hold its shape when shredded.

In a medium bowl, combine 0.5 cup peanut butter, 0.25 cup honey, 0.25 cup mayonnaise, 1 tbsp toasted sesame oil, and 1.5 tsp Diamond Crystal kosher salt. Whisk vigorously until smooth and creamy. The mixture should be thick but still pourable. If it's too stiff, add 1-2 teaspoons of warm water to loosen it to your desired consistency.

Transfer the dressing to a separate bowl and stir in 0.25 cup crushed peanuts. Set aside while you prepare the rest of the salad. This step is where the magic happens—the peanut butter and honey create that signature sweet-savory balance, while the crushed peanuts add the signature crunch that makes this salad so addictive.

Cut each of the 20 wonton wrappers into thirds, creating about 60 thin strips. Heat 0.25 cup vegetable oil in a large skillet over medium heat until it reaches 350°F. Working in batches, fry the wonton strips for 1-2 minutes until they're golden brown and crispy. Drain on paper towels and sprinkle lightly with Diamond Crystal kosher salt while still warm. These strips should be perfectly crisp—they're the textural highlight of the salad.

If the oil isn't hot enough, the strips will absorb too much oil and become greasy rather than crispy. You'll know it's ready when the oil sizzles gently when you add a strip. Keep them warm in a single layer on a wire rack until all are fried.

In a large bowl, combine 6 cups baby spinach and 1 cup shredded carrots. Add the shredded chicken and toss gently to distribute evenly. Drizzle about half of the peanut dressing over the salad and toss again to coat everything lightly. The dressing should cling to the spinach and chicken without making it soggy.

Divide the salad among 4 plates, arranging the crispy wonton strips on top. Drizzle with the remaining peanut dressing and garnish with additional crushed peanuts if desired. Serve immediately while the wonton strips are still crisp. This is where all the elements come together—the creamy peanut dressing, the tender chicken, the crispy wonton strips, and the fresh vegetables create that perfect balance of textures and flavors.

Serving suggestions for this applebee's asian chicken salad copycat

Plating Like a Pro

Presentation matters! Start by dividing the salad into bowls or plates with a base of fresh baby spinach. Arrange the shredded chicken in an even layer, then sprinkle shredded carrots and crushed peanuts for color contrast.

The key is to keep the wonton strips separate—they should sit on top of the salad, not mixed in, to maintain their crispiness. 🥗

Garnish for Extra Wow

Add a final touch with a drizzle of peanut dressing in a zigzag pattern using the back of a spoon. Top with extra crushed peanuts and a few sesame seeds for texture and visual appeal.

I also like adding thinly sliced green onions for a fresh pop of color. These garnishes make the dish look restaurant-worthy!

Serving Style Options

For a casual lunch, serve in a large bowl with individual plates for toppings. For a dinner party, arrange the salad on a platter with wonton strips on the side.

You can also serve it in a hollowed-out bread bowl for a fun twist—just toast a baguette, slice it in half, and scoop out the middle to create a vessel for the salad.

Pairing with Sides

This salad pairs perfectly with warm, buttery dinner rolls or a side of steamed edamame. For a complete meal, add a small bowl of miso soup or a simple cucumber salad. The contrast of warm and cold components balances the rich peanut dressing beautifully. 🍚

Meal Prep Tips

If prepping ahead, store the salad components separately in airtight containers. Keep the dressing in a small jar and the wonton strips in a separate container with a paper towel to maintain crispness.

Assemble just before serving to preserve the perfect texture. The chicken and dressing can be made a day ahead, but the wonton strips are best fried fresh.

Dietary Adaptations

For a lighter version, swap the mayonnaise in the dressing for Greek yogurt and reduce the peanut butter to 0.33 cup. To make it gluten-free, ensure your wonton wrappers are certified gluten-free and check the soy sauce for gluten content.

For a vegan option, use tofu instead of chicken and a plant-based mayo. These tweaks keep the dish versatile for any dietary need.

Frequently asked questions