Applebee's Asian Chicken Salad Copycat Recipe: Crunchy Celery Topping With Tangy Sesame Dressing

Mastering Applebee's Asian Chicken Salad copycat recipe means replicating every detail—the crispy chicken, the crunchy celery topping, and that signature tangy sesame dressing. After years of perfecting restaurant-quality dishes, I've cracked the code for home cooks to achieve the same balance of textures and flavors.

The key lies in precise cooking techniques and a dressing that's both bold and harmonious.

This recipe delivers restaurant-quality results with simple ingredients and straightforward steps. The chicken stays tender yet crispy, the celery topping adds satisfying crunch, and the dressing ties everything together with its perfect tangy-sweet balance.

What sets this apart is the method for achieving that signature texture without shortcuts that compromise quality.

By the time you finish assembling this salad, you'll have a dish that rivals the restaurant version—golden chicken pieces, vibrant greens, crisp celery, and a dressing that's rich yet light.

The combination of flavors and textures creates a satisfying bite that's both familiar and elevated. This is the copycat recipe that finally delivers on that restaurant experience at home.

Perfect for lunch meetings, dinner parties, or a satisfying solo meal, this salad comes together in under 30 minutes with ingredients you can find at any grocery store.

The secret is in the details—properly cooking the chicken, balancing the dressing, and assembling everything just before serving to maintain that crisp, fresh appeal.

Ingredients for applebee's asian chicken salad copycat

Simple ingredients transform into restaurant-quality Asian chicken salad with crispy chicken and tangy dressing.

The chicken breast must be pounded to even thickness for consistent cooking. Butcher paper works best—place the breast between two sheets and use a rolling pin or meat mallet. For the celery topping, select crisp, firm stalks with vibrant green tops; Trader Joe's consistently carries the freshest selection. The sesame seeds should be toasted in a dry pan over medium heat for 2-3 minutes until fragrant—this enhances their nutty flavor. For the romaine, remove any wilted outer leaves and discard the tough core before chopping.

No sesame oil? Toasted peanut oil provides a similar nutty depth, though the flavor profile shifts slightly. Substitute cornstarch with all-purpose flour at double the amount for the coating, though the texture may be slightly less crisp. The dressing can be made ahead and stored in the refrigerator for up to 5 days, but the sesame seeds for garnish should be toasted fresh before serving. For a vegetarian option, swap the chicken for extra-firm tofu pressed and pan-fried using the same breading technique.

The sesame dressing keeps well in an airtight container for up to 1 week in the refrigerator, though the texture may separate slightly—simply whisk before using. Store the celery topping separately in a sealed container with a paper towel to maintain crispness for 3 days. The fried chicken should be assembled immediately before serving to prevent sogginess, though the breaded pieces can be kept warm in a 200°F oven for up to 15 minutes if needed. For meal prep, store components separately and assemble just before eating.

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

Here's the method to recreate that signature restaurant crunch and tang at home.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips and place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each strip to an even ¼-inch thickness. This ensures even cooking and maximum crispiness. Arrange the strips on a plate and season generously with salt and pepper on both sides.

In a shallow bowl, combine the 0.5 cup all-purpose flour and 0.25 cup cornstarch. This blend creates an ultra-crispy coating that mimics the restaurant version. Whisk the 2 whole large eggs in another bowl until fully incorporated. Set up a third bowl with 1 tablespoon sesame oil for dipping after breading.

While the chicken rests, prepare the signature celery topping. Cut the 1.5 cups celery sticks into 1-inch pieces and place them in a medium bowl. Add the 1 whole red bell pepper, julienned into thin strips, and the 3 whole green onions, thinly sliced with both white and green parts. Toss gently to combine.

In a small skillet, heat 2 tablespoons vegetable oil over medium heat. Add the celery mixture and sauté for 3-4 minutes until the celery softens slightly but remains crisp. Remove from heat and sprinkle with 2 tablespoons sesame seeds, tossing to coat. Set aside to cool while you prepare the chicken.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, dip each chicken strip first into the egg wash, letting excess drip off, then into the flour mixture, pressing gently to adhere. Fry for 2-3 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.

Here's the thing—don't skip the double-dipping in egg and flour. This creates that signature crispy exterior while keeping the chicken moist inside. If the oil smokes excessively, reduce the heat slightly to maintain even cooking without burning.

In a small bowl, combine the 0.5 cup extra-virgin olive oil, 2 tablespoons sesame oil, 3 tablespoons low-sodium soy sauce, 2 tablespoons rice vinegar, 1.5 tablespoons honey, and 2 cloves minced garlic. Whisk vigorously for 1 minute until fully emulsified. This is your base dressing.

Add the 1 cup sesame dressing ingredients (if using a pre-mixed blend) or the remaining 1 tablespoon sesame seeds if making from scratch. Taste and adjust seasoning—you want a balance of sweet, tangy, and umami. The dressing should coat the back of a spoon but remain pourable. Cover and refrigerate until ready to use.

Tear the 1 head romaine lettuce into bite-sized pieces and place in a large serving bowl. Arrange the fried chicken strips evenly over the lettuce, then spoon the celery mixture on top. Drizzle with half the prepared sesame dressing and toss gently to combine.

Serve immediately with the remaining dressing on the side. Each bite should deliver that perfect balance of crispy chicken, crunchy celery topping, and tangy sesame dressing. The key to this copycat version is maintaining the texture contrast—the crispy chicken, the crunchy celery, and the tender lettuce all working together.

Serving suggestions for this dish

Plating for Maximum Crunch

Serve this salad in a wide, shallow bowl—I prefer stoneware or ceramic—to showcase all the textures. Arrange the crispy chicken strips in a sunburst pattern radiating from the center, then scatter the celery topping in even clusters around the edges.

This creates visual appeal while ensuring every bite delivers that signature crunch. 🥗

Dressing Presentation

Keep the remaining sesame dressing in a small glass cruet or drizzled artistically over the salad. For extra flair, sprinkle toasted sesame seeds and chopped green onions on top right before serving.

The contrast of dark seeds against the vibrant greens makes it look restaurant-worthy. I often add a drizzle of sesame oil along the rim for that final touch.

Portion Control Tips

This recipe serves 4 generous portions, but I recommend making 50% extra dressing—it disappears fast! For lunch meetings, divide the salad into individual bowls with dressing on the side to prevent sogginess.

If serving as a main course, add steamed edamame or sliced almonds for extra protein and crunch. 💡

Garnish Like a Pro

Fresh mandarin orange segments add a bright citrus note that cuts through the richness. Arrange them in a small garnish bowl on the side or sprinkle over the salad just before serving.

For a smoky twist, lightly toast 1 tsp smoked paprika and dust it over the chicken. This adds depth without overpowering the delicate flavors.

Meal Pairing Ideas

Pair this salad with steamed jasmine rice or warm egg rolls for a full Asian-inspired meal. For a lighter option, serve with wonton strips or spring rolls. I often bring this to potlucks—it’s always the first to disappear! The crispy textures and bold flavors make it a crowd-pleaser. ✨

Make-Ahead Serving

Prep all components 1 day ahead except the fried chicken. Store the dressing in an airtight container, the celery topping in a sealed bag with a paper towel, and the lettuce in a separate container with a damp towel.

Assemble just before serving to maintain crispness. For the chicken, fry fresh and keep warm in a 200°F oven for up to 15 minutes if needed.

Frequently asked questions