Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same juicy, restaurant-quality chicken and crispy tortilla topping you crave. The secret lies in foil-sealing the chicken for tender, flavorful bites while the dressing—sweet, tangy, and sesame-kissed—ties everything together perfectly.
I've recreated the signature balance of textures and flavors that make this salad a crowd favorite.
The recipe starts with chicken thighs marinated in a blend of soy sauce, brown sugar, and ginger, then sealed in foil for moist, flavorful results. While the chicken cooks, you'll toss together crisp greens, edamame, and mandarin oranges for freshness.
The tortilla strips get a light crisping in the oven, adding that satisfying crunch that sets this salad apart.
What makes this copycat version shine is the dressing—thick, slightly sticky, and packed with umami from sesame oil and soy sauce. It coats every ingredient beautifully, ensuring every bite delivers that perfect mix of sweet, savory, and tangy flavors.
The plating mimics the restaurant's style, with the crispy tortilla topping taking center stage.
Ready in under an hour, this salad is perfect for lunch or dinner—whether you're feeding a family or meal prepping for the week. The juicy chicken stays tender, the dressing clings perfectly, and the crunchy topping adds that signature Applebee's touch. Let's recreate this favorite at home!
Ingredients for applebee's asian chicken salad copycat
Get ready for juicy chicken, crispy tortilla topping, and that signature sweet-savory dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Tortilla Chips 🍟 | 1 ½ cups | Crushed into small pieces |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Shelled Edamame 🌱 | 1 cup | Thawed if frozen |
| Mandarin Orange Segments 🍊 | 1 cup | Canned or fresh |
| Low-Sodium Soy Sauce 🥢 | ⅓ cup | For marinade and dressing |
| Brown Sugar 🍚 | ¼ cup | Packed |
| Fresh Ginger 🌿 | 2 tbsp | Grated |
| Sesame Oil 🫒 | 1 tbsp | For dressing |
| Rice Vinegar 🍶 | 2 tbsp | For dressing |
| Honey 🍯 | 2 tbsp | For dressing |
| Vegetable Oil 🫒 | 1 tbsp | For crisping tortilla topping |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sesame Seeds 🌾 | 1 tbsp | For garnish |
The chicken thighs are key here—bone-in for juiciness, but boneless for convenience. Costco or Trader Joe's usually have great deals on bulk chicken thighs. Look for pieces with good marbling for extra flavor. For the tortilla chips, Fritos or Doritos work best—they crisp up perfectly. If using fresh ginger, peel and grate it fresh (the flavor is way better than pre-grated). The mandarin oranges? Canned ones in juice are fine, but fresh are sweeter and add a nice pop of color.
No soy sauce? Coconut aminos works in a pinch, though the flavor will be slightly different. Running low on sesame oil? Toasted sesame oil is ideal, but regular sesame oil still works. The dressing can be made ahead—it actually tastes better after sitting for an hour as the flavors meld. For the tortilla topping, if you can't find the right chips, crushed corn chips work in a bind. And if you're missing one of the dressing ingredients, adjust the ratios to keep it balanced—just keep the sweet, tangy, umami combo in mind.
Marinate the chicken for at least 30 minutes before cooking—overnight is even better. The tortilla topping keeps for about 1 week in an airtight container, but it's best fresh. The dressing lasts 5 days in the fridge, so make extra if you're meal prepping. Store the chicken separately and assemble the salad just before serving to keep everything crisp. The leftovers? Toss them in a container for a quick lunch—just add some extra dressing to revive the flavors.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this salad comes together faster than ordering takeout. Toss the pre-cooked chicken thighs (yes, you can buy them already marinated) with the chips and lettuce—no chopping, no fuss. The edamame and mandarin oranges just need a quick rinse, and boom, you’re done.
- Crunchy-Creamy Magic: That perfect mix of crispy tortilla chips, tender chicken, and bright citrus? It’s ridiculously good. The creamy dressing ties it all together—sweet, tangy, and just spicy enough to keep you reaching for more.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The chips stay crunchy, the chicken holds up, and the mandarin oranges add a pop of color. Honestly, it’s the only salad my kids actually eat without complaining.
- Budget Win: Chicken thighs are cheaper than breasts, chips are a pantry staple, and edamame freezes like a dream. I’ve made this for $12 and fed four people—leftovers? Even better for tomorrow’s lunch.
Step-by-step instructions for Applebee's asian chicken salad copycat recipe
Here's how to recreate that signature crunchy topping and perfectly tender chicken at home.
Marinate and Foil-Seal the Chicken
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a bowl. In a separate small bowl, whisk together the 0.33 cup low-sodium soy sauce, 0.25 cup packed brown sugar, 2 tbsp grated fresh ginger, 2 tbsp honey, and 2 tbsp rice vinegar. Pour this marinade over the chicken and toss to coat evenly.
Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). While the chicken marinates, line a baking sheet with aluminum foil and spray it lightly with nonstick cooking spray. After marinating, transfer the chicken to the foil and seal it tightly, leaving a small opening for steam to escape. This foil-sealing method locks in moisture and creates that signature juicy texture.
Bake the Chicken to Juicy Perfection
Preheat your oven to 400°F. Place the sealed chicken package on the middle rack and bake for 30 minutes. After 30 minutes, carefully open the foil and flip each chicken piece. Return it to the oven and bake for another 10-15 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
The foil-sealing technique is what makes this chicken so juicy. The steam builds up inside, keeping the meat moist while the marinade caramelizes on the surface. Let the chicken rest for 5 minutes before handling—this prevents juices from leaking out when you cut into it.
Prepare the Crunchy Tortilla Topping
While the chicken bakes, crush the 1.5 cups large tortilla chips into small, even pieces using your hands or a rolling pin. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the crushed tortilla chips and cook for 3-4 minutes, stirring occasionally, until they're golden brown and crispy.
Here's the thing—don't walk away. The chips burn quickly, and you want them to stay crispy, not greasy. Keep the heat at medium and stir frequently. Once golden, transfer the chips to a paper towel-lined plate to drain any excess oil. Set aside until ready to use.
Assemble the Dressing and Salad Base
In a small bowl, whisk together the 1 tbsp sesame oil, 2 tbsp rice vinegar, 2 tbsp honey, and the remaining 1 tbsp grated fresh ginger. This dressing should be smooth and slightly thick—if it's too thick, add 1 tsp water to loosen it. Season with 1 tsp salt and 0.5 tsp black pepper. Taste and adjust the balance of sweetness and tanginess by adding a little more rice vinegar or honey as needed.
Chop the 1 head romaine lettuce into bite-sized pieces and place them in a large bowl. Add the 1 cup shelled edamame and 1 cup mandarin orange segments to the bowl. Drizzle half of the dressing over the salad and toss gently to combine. The dressing should coat the greens lightly without making them soggy.
Combine and Serve
Cut the baked chicken into bite-sized pieces and add it to the salad bowl. Gently toss everything together, being careful not to overmix so the lettuce stays crisp. Sprinkle the crispy tortilla topping evenly over the salad and garnish with 1 tbsp sesame seeds. Serve immediately while the tortilla chips are still crispy and the chicken is juicy.
This salad is all about contrast—crunchy tortilla chips, juicy chicken, fresh edamame, and bright mandarin oranges. The dressing ties it all together with a perfect balance of sweet, tangy, and savory. Don't skip the foil-sealing step; it's what makes this chicken copycat-worthy!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE THIGHS FAST: Toss raw chicken thighs in 1 tablespoon cornstarch before searing—this gives them that signature crispy exterior without frying. I used to skip this and ended up with soggy edges; now they brown in 4-5 minutes on medium-high.
- DRESS THE LETTUCE RIGHT: Rinse romaine leaves after tearing them into bite-sized pieces—this keeps them crisp longer and prevents a soggy salad base. Toss with a splash of cold water, drain well, then pat dry with paper towels.
- DON’T OVERCOOK THE EDAMAME: Boil shelled edamame for exactly 2 minutes—any longer and they turn mushy. Drain immediately in ice water to stop cooking, then shock them for 30 seconds. This keeps them bright green and firm, just like the restaurant version.
- SALT THE CHIP CRUMBLES: Crush tortilla chips into small pieces before adding them to the salad, then sprinkle with a pinch of salt and a drizzle of lime juice. This prevents them from dissolving into the dressing and adds that crunchy, savory bite the original recipe nails.
Wine and beer pairings for these flavors
Crisp White Wine
For this salad, I always reach for a dry Riesling or Sauvignon Blanc—both complement the sweetness of the dressing while cutting through the richness of the chicken. A New Zealand Sauvignon Blanc (like Kim Crawford) with its zesty citrus notes mirrors the mandarin oranges in the salad.
The acidity keeps your palate refreshed between bites of creamy dressing and crispy tortilla topping. 🍷
Light Asian Lager
If you prefer beer, a crisp Japanese lager like Asahi Super Dry or Sapporo works beautifully. The subtle sweetness and clean finish balance the salad’s bold flavors without overpowering them.
For a local option, try a light American lager like Miller Lite—its mild profile lets the salad’s ingredients shine. 🍺
Sparkling Option
For a festive touch, a dry sparkling wine or Prosecco adds effervescence that cleanses the palate. The bubbles enhance the salad’s freshness, making it feel extra special. I love pairing it with a Veuve Clicquot Brut—its toasty notes complement the sesame in the dressing. 🥂
Non-Alcoholic Pairings
For a mocktail, mix sparkling water with 1 tbsp rice vinegar, 1 tsp honey, and a splash of ginger ale for a refreshing drink that mimics the salad’s tangy-sweet profile.
Serve over ice with a lime wedge for garnish. This drink highlights the salad’s bright flavors without alcohol. 💧
Tea Alternative
For a hot or iced option, jasmine green tea or hibiscus tea adds floral and tart notes that pair well with the salad’s umami dressing. Brew a strong cup, chill it, and serve over ice with a lemon twist for a sophisticated non-alcoholic choice. 🍵
Nutrition facts
Frequently asked questions
Why does the recipe use chicken thighs instead of breasts?
The thighs stay juicier and more flavorful than breasts when cooked with the foil-sealing method. The fat content helps create that tender texture you get at Applebee's. If you prefer breasts, use bone-in, skin-on pieces for better moisture retention.
Can I make this salad ahead of time?
Prep the chicken, dressing, and toppings separately. Store the chicken in the fridge for up to 2 days and the dressing for 5 days. Keep the tortilla topping in an airtight container for 1 week, but crisp it fresh before serving. Assemble just before eating to maintain crunch.
What if I don't have tortilla chips for the topping?
Use crushed corn chips or even toasted sesame seeds for a different texture. For a closer match, bake corn tortilla strips at 375°F for 5-7 minutes until crispy. The key is getting that satisfying crunch—any chip will work in a pinch!
How do I adjust the dressing for less sweetness?
Reduce the honey to 1 tbsp and add 1 extra tbsp rice vinegar for tang. For extra umami, add ½ tsp fish sauce or 1 tsp toasted sesame oil. Taste as you go—the dressing should balance sweet, tangy, and savory flavors. Adjust gradually to avoid overpowering the salad.
Can I substitute edamame with another vegetable?
Yes! Try snow peas, shredded carrots, or water chestnuts for texture. For protein, use chopped tofu or baby corn. Just keep the crunch factor in mind—edamame adds both texture and a subtle sweetness that complements the dressing.