Salads
Applebee's Oriental Chicken Salad copycat recipe delivers that signature crispy celery crunch and buttermilk-balanced flavor we all crave. After years of perfecting this dish in my professional kitchen, I've cracked the code for replicating the restaurant's exact texture and taste at home.
The secret lies in the crispy noodles and tender grilled chicken that come together in a harmonious blend of flavors.
This recipe is designed for precision—every ingredient plays a crucial role in achieving that authentic Applebee's experience. The chicken is marinated and grilled to perfection, while the crispy celery and noodles add the signature crunch.
The buttermilk dressing balances the richness with its tangy, creamy profile, making each bite irresistibly satisfying.
What you'll achieve is a restaurant-quality salad that's crispy, flavorful, and perfectly balanced. The grilled chicken stays tender, the celery maintains its satisfying crunch, and the dressing ties everything together in a cohesive, delicious bite. This copycat version is foolproof and delivers the same results you'd expect from the restaurant.
Whether you're serving this for a weeknight dinner or a special gathering, this recipe is designed to impress. The assembly process is straightforward, ensuring you can recreate this classic dish with confidence. Let's get started on making your own version of this beloved salad.
Ingredients for applebee's oriental chicken salad copycat
Crispy noodles, tender chicken, and that signature buttermilk dressing—here's exactly what you'll need.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast Cuts 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| Wonton Noodles 🍜 | 6 oz | Uncooked, for crispy texture |
| Celery Stalks 🥬 | 3 whole | Thinly sliced on diagonal |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, any color |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| Mayonnaise 🥫 | ½ cup | High-quality, such as Hellmann's |
| Soy Sauce 🍶 | 2 tbsp | Low-sodium preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted sesame flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Ginger Root 🌿 | 1 tbsp | Freshly grated, aromatic |
| Vegetable Oil 🫒 | ¼ cup | For deep-frying noodles |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and marinade |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Sesame Seeds 🥜 | 1 tbsp | Toasted for garnish |
The celery is non-negotiable for that signature crunch. Look for stalks that are firm and vibrant—avoid any with brown spots or limp ends. The wonton noodles are key too; they need to fry up crispy, so grab the thin, flat variety from the Asian aisle. Chicken breasts should be fresh and plump—pounding them even helps them cook faster and stay juicy. For the dressing, buttermilk matters—it's what gives that tangy balance. If you're in a pinch, sub with plain yogurt thinned with a splash of milk, but it won't be quite the same.
No sesame oil? Toasted peanut oil works in a bind, though it'll have a different flavor profile. Ran out of wonton noodles? Rice noodles or even crispy fried shallots can mimic the texture—just know it won't be identical. The dressing can be made ahead and kept in the fridge for up to 3 days, so you can prep everything in advance. For the chicken, marinate for at least 30 minutes—overnight is even better. And if you're short on time, use pre-cooked rotisserie chicken, but it won't have that perfect grilled texture.
The fried noodles lose crispiness fast, so fry them fresh and keep warm in a 200°F oven while you finish the rest. Store the dressing in an airtight container for up to 5 days—it actually tastes better after a day or two as the flavors meld. The chicken and veggies keep well for 3 days in the fridge, but the noodles are best eaten fresh. For leftovers, reheat the chicken and veggies separately—microwaving the noodles will turn them soggy.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of dish where you can chop while chatting on the phone—no stress, no mess. The chicken gets sliced thin after cooking, the noodles stay cold, and the veggies (celery, bell pepper, green onions) just need a quick dice. Honestly, my lazy Sundays thank me for this.
- Crunchy-Tangy Magic: That crisp-tender chicken paired with chewy wonton noodles and a dressing so perfectly balanced—sweet, tangy, with just enough garlic heat—is what makes this copycat stand out. The red bell pepper adds a bright pop, and the green onions? Little flavor bombs that tie it all together.
- Lunchbox Hero: Between us, this is my go-to for meal prep—packs like a dream and tastes fresh all week. The noodles hold up, the chicken stays juicy, and I can tweak it with extra veggies or even swap in mandarin oranges for a sweeter twist. My kids grab it without complaint (yes, even on a Tuesday).
- Budget Win: A single chicken breast stretches for two servings, and the rest of the ingredients cost pennies at the store. Leftovers? Even better cold the next day. I’ll be real: this recipe saves me money while still feeling like a restaurant-worthy meal. Win-win.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's the exact method to recreate that signature crunch and balanced flavor at home.
Prepare the Chicken and Create the Marinade
Place the 1.5 lb boneless, skinless chicken breast cuts between two sheets of plastic wrap and pound them to an even ¼-inch thickness using a meat mallet. This ensures even cooking and maximum crispiness when fried. In a shallow dish, whisk together 1 cup buttermilk, 2 tbsp soy sauce, 1 tbsp sesame oil, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp black pepper. Submerge the chicken in the marinade and refrigerate for at least 30 minutes—this tenderizes the meat and infuses it with that signature tangy flavor.
Here's the thing—don't skip the marinating. The buttermilk creates a delicate barrier that helps the chicken stay juicy while achieving that crispy exterior. If you're short on time, a 15-minute minimum still works, but longer is better for deeper flavor penetration.
Fry the Chicken to Golden Perfection
Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy. Remove the chicken from the marinade (let any excess drip off) and carefully lower it into the hot oil. Cook for 3-4 minutes per side until the chicken reaches an internal temperature of 165°F and the exterior is deep golden brown. You'll know it's ready when the edges crisp up and the chicken releases easily from the pan.
Don't overcrowd the pan—frying in batches if needed prevents the oil temperature from dropping. The high heat is crucial here; it's what creates that signature crispy texture that sets this salad apart. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil and let it rest for 5 minutes before slicing into ¼-inch thick strips. This resting period keeps the chicken juicy while you finish the rest of the salad.
Fry the Wonton Noodles for Crunch
In the same skillet (no need to clean it—the fond adds flavor), heat ¼ cup vegetable oil over medium heat until shimmering. Add the 6 oz wonton noodles in a single layer and fry for 2-3 minutes, stirring constantly, until they're light golden brown and crispy. Remove them with a slotted spoon and transfer to a paper towel-lined plate to drain. Here's where the magic happens—the noodles should have a satisfying crunch that holds up even when mixed with the creamy dressing.
If the noodles start to darken too quickly, reduce the heat slightly. You want them golden, not burnt. These crispy noodles are what give the Applebee's version its signature texture—don't skip this step or use pre-cooked noodles. The fresh frying creates that perfect crunch.
Assemble the Crunchy Vegetable Topping
While the chicken rests, prepare the vegetable topping by combining 3 whole celery stalks (thinly sliced on the diagonal), 1 whole red bell pepper (thinly sliced), and 4 whole green onions (thinly sliced). In a small bowl, whisk together 0.5 cup mayonnaise, 1 tbsp sesame oil, 1 tbsp freshly grated ginger root, and 2 cloves minced garlic. Toss the vegetable mixture with this dressing until evenly coated. Let it sit for 10 minutes to allow the flavors to meld together.
This is the moment that matters: the ginger and garlic in the dressing complement the soy notes from the chicken marinade. The vegetables should be fully coated—if they look dry, add 1 teaspoon of the dressing. The celery and bell pepper will soften slightly but maintain their crunch when mixed with the salad.
Combine Everything for the Perfect Copycat Salad
In a large bowl, combine the sliced chicken, crispy wonton noodles, and dressed vegetable mixture. Gently toss everything together until fully integrated. The key here is to mix just enough to distribute the ingredients evenly without breaking up the crispy textures. Taste and adjust seasoning if needed—you might want to add a splash more soy sauce or a pinch of salt to enhance the umami flavor.
Transfer the salad to serving plates and sprinkle with 1 tbsp toasted sesame seeds for that final restaurant-quality touch. Serve immediately while the chicken is still warm and the noodles maintain their crunch. This copycat version delivers all the balanced flavors and textures that make the original so popular—creamy, crunchy, tangy, and perfectly seasoned.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Cook Chicken Low and Slow: The chicken in this salad should be tender, not rubbery—so skip the high-heat sear and poach it instead. Simmer boneless breasts in lightly salted water or broth at 160°F (71°C) for 12-15 minutes, then shred. I learned this the hard way after serving dry, overcooked chicken that fell apart like wet paper.
- Blanch Wonton Noodles First: Dumping dry wonton noodles straight into the salad dressing makes them soggy and limp. Instead, blanch them for 30 seconds in boiling water, then shock in ice water to stop cooking. They’ll hold their shape and absorb the dressing evenly—no more mushy noodles ruining the texture.
- Dice Celery and Pepper Small: The original recipe relies on tiny, even pieces for that signature crunch. Cut celery and bell pepper into ⅛-inch dice—no bigger, no smaller. Use a sharp knife and work in batches if needed; uneven sizes mean some bits will get lost in the salad while others stay too large.
- Toss Dressing Last, Not First: Mixing the dressing into the salad too early turns the noodles and veggies into a sad, watery mess. Keep the dressing separate until serving, then toss everything together right before eating. This keeps the wonton noodles crisp and the chicken from getting soggy—trust me, it’s worth the extra 30 seconds.
Essential equipment for great applebee's oriental chicken salad copycat
Skillet Essentials
You'll need a 12-inch cast iron skillet for frying both the chicken and wonton noodles—it's my go-to for even heat distribution and that signature crispy texture.
I recommend a Lodge cast iron if you're investing in one; it retains heat like a dream and develops a natural non-stick patina over time. For temperature control, a ThermoWorks Smoke thermometer is a game-changer—it helps maintain that 350°F oil temp for perfect frying. 🔥
Prep Tools
A meat mallet is non-negotiable for pounding the chicken to ¼-inch thickness—this ensures even cooking and that restaurant-quality crispiness. I use a OXO Good Grips mallet because it's sturdy and comfortable.
For slicing the celery and bell pepper, a sharp chef's knife (I prefer Wüsthof) and a mandoline (for precise diagonal cuts) will save you time and frustration. A fine-mesh strainer is also handy for draining the fried noodles efficiently.
Frying Setup
Invest in a deep-fry thermometer to monitor oil temperatures accurately—fluctuations can make or break your crispy textures. I keep a Taylor Precision Products thermometer within reach when frying. For draining, a wire cooling rack placed over a baking sheet prevents soggy noodles.
And don't forget paper towels—they're essential for patting dry the chicken between marinating and frying to ensure a good sear.
Mixing & Serving
A large mixing bowl (I use Le Creuset stoneware) is perfect for combining all the salad components without losing that crispy texture. For plating, I recommend rectangular oven-safe dishes—they're ideal for serving and keeping the salad warm if needed.
A small whisk (like Cuisinart stainless steel) helps emulsify the dressing perfectly, and a fine-mesh sieve strains any excess liquid from the veggies before tossing.
Optional Upgrades
For a restaurant-style finish, a sesame seed toaster (like Norpro) gives you perfectly toasted seeds for garnishing. If you're frying in bulk, a deep-fat fryer (such as Presto) can handle larger batches of noodles at once.
And for extra convenience, a food processor speeds up chopping the celery and bell pepper—just pulse until finely diced. These aren't must-haves, but they elevate the process. 💡
Nutrition facts
Frequently asked questions
Why does the chicken need to be pounded so thin?
Pounding the chicken to ¼-inch thickness ensures it cooks evenly and stays juicy while achieving that signature crispy exterior when fried. Thicker pieces would steam instead of sear, losing that restaurant-quality texture. The even thickness also helps the marinade penetrate fully for maximum flavor.
Can I use rotisserie chicken instead of fresh?
You can substitute rotisserie chicken, but the texture won't be identical. The grilled version gives a better crispy exterior when fried. If using rotisserie, shred the meat finely and pat it dry thoroughly before frying for 1-2 minutes per side to recreate some crispiness. The flavor will still be great, but the texture will differ slightly.
How do I keep the wonton noodles crispy when assembling?
Fry the noodles fresh and keep them warm in a 200°F oven while you finish the salad. Avoid tossing them with wet ingredients until the very last moment—even a few minutes in the dressing can make them soggy. For extra crunch, fry them in batches and store them in a single layer on a wire rack until ready to use.
What's the best way to make this ahead of time?
Prep everything except the fried noodles up to 2 days ahead. Store the chicken marinade, veggies, and dressing separately in airtight containers. Fry the noodles fresh and assemble the salad just before serving. The dressing can be made 3 days ahead—it actually tastes better after flavors meld. Reheat chicken separately if making leftovers.
Can I make this salad without frying?
You can bake the wonton noodles for a lighter version, but they won't have the same crispy texture. Toss them with 1 tsp oil and bake at 400°F for 8-10 minutes, stirring halfway. For the chicken, grill or bake instead of frying. While not identical, this version still delivers great flavor with fewer calories. The celery crunch will remain, but the overall texture will be softer.