Salads
This copycat Applebee’s Oriental Chicken Salad recipe brings home that famous creamy sesame dressing and crisp celery crown—minus the restaurant price tag. After years of perfecting restaurant copycat recipes—especially in my Charleston kitchen—I've nailed the balance of tender chicken, crisp vegetables, and that addictive dressing.
The key lies in marinating the chicken properly and assembling everything just before serving to maintain that signature crunch.
This recipe breaks down into three essential components: marinated chicken breast, a crisp salad base with celery and almonds, and the signature creamy sesame dressing.
The chicken stays juicy and flavorful thanks to a simple soy-ginger marinade, while the dressing combines mayo, sesame oil, and a touch of honey for that perfect sweet-savory balance. Most importantly, the celery crown stays crisp—no soggy salad here.
By the time you're done, you'll have a restaurant-quality salad with tender chicken pieces, crisp celery and almonds, and dressing that clings perfectly to every bite. The flavors are bold yet balanced: savory from the chicken, nutty from the almonds, and creamy from the dressing.
This is the salad that'll have your guests asking for the recipe—and it's far more satisfying than the original.
Serve immediately for maximum crunch, or pack it for lunch the next day. The dressing holds up well, and the chicken stays tender when properly refrigerated. This is the copycat recipe I wish I'd found years ago when I first started experimenting with restaurant recreations in my professional kitchen.
Ingredients for applebee's oriental chicken salad copycat
Grab these fresh ingredients and you'll recreate that famous creamy sesame dressing and crisp celery crown at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Red Bell Pepper 🌶️ | 1 whole | Medium size, diced small |
| Celery Stalk 🥬 | 4 whole | Fresh, crisp variety |
| Sliced Almonds 🥜 | ½ cup | Toasted, not slivered |
| Mayonnaise 🥛 | ½ cup | Duck egg or high-quality |
| Sesame Oil 🫒 | 2 tbsp | Toasted, not flavored |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, fresh only |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh only |
| Green Onion 🧅 | 2 whole | Thinly sliced, white part |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns |
The chicken is the heart of this salad, so pick plump, evenly sized breasts—they marinate and cook more consistently. Pound them to an even thickness so they cook through without drying out. Trader Joe's carries great pre-pounded chicken, but if you're doing it yourself, use a meat mallet or rolling pin. The celery? Look for stalks that are firm and white all the way through—no yellow or limp ones. The bell pepper should be vibrant red, not dull or waxy. For the almonds, toasted is non-negotiable—the nutty flavor is what makes this salad sing.
No sesame oil? Toasted peanut oil works in a pinch, though it'll have a different profile. Subbing honey? Maple syrup at a 1:1 ratio keeps the sweetness but changes the texture slightly. The soy sauce can be swapped for tamari if gluten-free, but keep the amount the same. Fresh ginger is ideal, but if you're in a bind, ground ginger at half the amount will do—just know it's less potent. The green onions? Chives work too, but they're milder. For the mayo, Duck Egg or Hellmann's gives that restaurant-quality richness you're going for.
This salad is all about timing—assemble it right before serving to keep the celery crown crisp. The dressing keeps for 5 days in the fridge, but the chicken and veggies are best eaten fresh. Store the dressing separately in a sealed container, and keep the chicken and salad components wrapped in damp paper towels. Portion the dressing in small containers so you can drizzle it on demand. The almonds and celery can be prepped a day ahead, but toss them with a pinch of salt right before assembling to maintain crunch.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this is the salad that finally convinced me to stop buying pre-chopped veggies. Dice the bell pepper and celery once—that’s it—and the rest just folds together. Even my toddler could handle the prep (though I’d supervise the knife part, obviously).
- Creamy Crunch Magic: That almond-mayo combo? It’s what makes this dish ridiculously good. The toasted almonds add this perfect crunch, while the mayo keeps it luscious without being heavy. Honestly, I’ll take this over dry, sad salads any day.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it in jars or containers, and it stays fresh for days—no soggy lettuce here. My kids actually ask for it in their lunches, and I’ve even brought it to potlucks where people keep asking for the recipe.
- Budget Win: Chicken breast and bell peppers stretch far, and you’re not drowning in specialty ingredients. I’ll be real: this version costs half of what Applebee’s charges, and it’s just as satisfying. Plus, the leftovers? They’re even better the next day.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to recreate that signature crunchy celery crown with creamy sesame dressing at home.
Prepare the Chicken for Perfect Texture
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ¼-inch thickness throughout. This ensures even cooking and prevents dryness in the center. The chicken should be uniform in thickness to cook simultaneously.
Season both sides generously with ½ tsp diamond crystal kosher salt and ¼ tsp freshly ground black pepper. Let it sit at room temperature for 15 minutes while you prepare the other ingredients. This resting period allows for more even cooking and better flavor penetration.
Cook the Chicken to Juicy Perfection
Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. You'll know it's ready when the chicken releases easily from the pan and the edges are golden brown.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite remains moist. While the chicken rests, prepare the remaining ingredients for the salad assembly.
Create the Signature Sesame Dressing
In a small bowl, whisk together the ½ cup mayonnaise, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp freshly grated ginger, 2 minced garlic cloves, 1 tbsp lime juice, and 1 tbsp toasted sesame oil. The dressing should be smooth and well combined, with a slightly tangy sweetness that balances the richness of the mayonnaise.
Taste the dressing and adjust the seasoning if needed. You may want to add a pinch more of diamond crystal kosher salt or freshly ground black pepper to enhance the flavors. This creamy sesame dressing is what makes the salad truly special, so don't rush this step.
Assemble the Crunchy Celery Crown
Finely dice the 1 whole red bell pepper and 4 whole celery stalks into small, even pieces. The celery should be cut into thin matchsticks for that signature crunch. In a large bowl, combine the diced red bell pepper and celery with the ½ cup toasted sliced almonds and 2 thinly sliced green onions (white part only).
Add the sliced chicken breast to the bowl and gently toss to combine. The chicken should be cut into bite-sized pieces, maintaining its juiciness. Pour the creamy sesame dressing over the chicken and celery mixture, tossing gently to coat everything evenly. The salad should look vibrant with a mix of red, green, and white colors.
Garnish and Serve Immediately
Transfer the salad to a serving platter and sprinkle evenly with 1 tbsp toasted sesame seeds. The sesame seeds add a final nutty crunch and visual appeal to the dish. Serve the salad immediately while the chicken is still warm and the dressing is creamy.
For the best experience, serve this copycat Applebee's Oriental Chicken Salad with a side of warm dinner rolls or a simple green salad. The combination of creamy dressing, crunchy celery crown, and tender chicken creates a restaurant-quality meal that's perfect for any occasion.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- POACH CHICKEN LOW AND SLOW: Skip the pan—poach the chicken breast in simmering water (180°F) for 12-15 minutes until it hits 165°F internally. This keeps it tender and shreds cleanly for the salad, while pan-searing risks drying it out. I used to overcook it, and the texture suffered—this method guarantees juicy, flaky pieces.
- CHAR THE PEPPERS: Toss sliced red bell peppers in a dry skillet over high heat for 2-3 minutes until blackened in spots. The smoky char cuts through the mayo’s richness and mimics the restaurant version’s depth. Sounds counterintuitive, but it works—just drain on paper towels before mixing.
- TOAST ALMONDS UNTIL GOLDEN: Don’t just toss raw almonds in—they’ll taste bland. Dry-toast them in a 350°F oven for 5-6 minutes until fragrant and golden, not brown. This adds crunch and nuttiness that raw almonds miss. I learned this after my first batch tasted like cardboard.
- MIX MAYO WITH A LITTLE YOGURT: Swap half the mayo for plain Greek yogurt (start with 2 tbsp per ½ cup mayo) to lighten the dressing without sacrificing creaminess. The yogurt also keeps the salad from feeling too heavy. It’s a game-changer—trust me, I’ve made the mistake of skipping it.
Essential equipment for applebee's oriental chicken salad copycat
Essential Cutting Tools
First up, you'll need a sharp chef's knife—I swear by my 8-inch Wüsthof Classic for dicing celery and bell peppers with precision. The celery crown is all about those thin matchsticks, so a mandoline slicer (like the OXO Good Grips) works wonders if you're prepping for a crowd.
For the chicken, a meat mallet (I use my Lodge Cast Iron one) is non-negotiable for even pounding. 🔪
Mixing & Prep Gear
Grab a medium mixing bowl (I prefer Pyrex glass) for tossing the salad components—it's sturdy and easy to clean. A small whisk (like my Cuisinart stainless steel) is perfect for emulsifying that creamy sesame dressing.
For measuring, a set of stainless steel measuring spoons (like OXO's) ensures accuracy with the soy sauce, honey, and sesame oil. A microplane (I love MikroMatic) for fresh ginger and garlic saves time and adds texture.
Cooking Essentials
A large non-stick skillet (I use a Calphalon) is ideal for cooking the chicken—it prevents sticking and ensures even browning. A meat thermometer (I trust ThermoWorks Smoke) guarantees the chicken hits 165°F without overcooking.
For the sesame oil heating, a medium-high heat setting is key—too low and it won't develop that nutty aroma. A wooden spoon helps toss the salad gently without crushing the celery.
Serving & Storage
Serve the salad on a large platter (I use a Corelle ceramic) to showcase the vibrant colors. For storage, airtight containers (like Rubbermaid Brilliance) keep the dressing separate until serving.
If prepping ahead, store the chicken and veggies in damp paper towels to maintain crispness. A small squeeze bottle (like OXO's) makes dressing individual portions effortless. 🍽️
Optional Upgrades
For extra crunch, toast your almonds in a 350°F oven for 5-7 minutes—no need for a pan. A food processor (like Ninja) can quickly chop the celery and bell pepper if you prefer speed over precision.
For garnish, toasted sesame seeds (store-bought or homemade) add that final nutty touch. If you're serving a crowd, double the dressing and store it in a sealed jar in the fridge for up to 5 days.
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with smart prep! Store the dressing separately in an airtight container for up to 5 days. Keep the chicken and veggies in damp paper towels to maintain crispness. Assemble just before serving to preserve that signature crunch. The chicken stays tender for 2 days when properly refrigerated.
What's the secret to keeping the celery crisp?
Cut the celery into thin matchsticks and store it in damp paper towels in the fridge. Add a pinch of salt right before serving to draw out excess moisture. Never soak celery—it makes it soggy! The key is timing: assemble the salad just before eating.
Can I use rotisserie chicken instead?
Shred or chop 1.5 cups of cooked rotisserie chicken and toss it with the salad. Skip the marinating step since the chicken is already seasoned. This works especially well if you're short on time or making a crowd-sized salad.
How do I adjust the dressing for spicier flavor?
Add ½ tsp of sriracha or ¼ tsp of red pepper flakes to the dressing while whisking. Start with half the amount and taste—you can always add more. For heat lovers, a dash of gochujang (Korean chili paste) adds depth without overpowering.
What if I don't have sesame oil?
Use toasted peanut oil as a substitute, though it'll have a different flavor profile. For authenticity, toast 1 tsp of sesame seeds in a dry pan until fragrant, then grind them into the dressing. The nutty aroma will still shine through!