Salads
This Applebee's Grilled Oriental Chicken Salad brings restaurant-quality flavors to your kitchen with its signature sesame-ginger dressing and crispy wonton strips. 🌟 The secret lies in perfectly grilled chicken and a dressing that balances sweet, tangy, and savory notes—just like the original.
I've recreated the dish with simple techniques that deliver the same satisfying crunch and bold flavors.
The recipe starts with juicy chicken marinated in a blend of soy sauce, brown sugar, and ginger, then grilled to tender perfection. Meanwhile, the dressing combines sesame oil, honey, and rice vinegar for a sticky, aromatic glaze that clings to every bite.
The crispy wonton strips add an irresistible texture that makes this salad truly addictive.
Assembling the salad is where the magic happens—fresh greens provide a crisp base, while shredded carrots and cucumbers add crunch. Top it all with the grilled chicken, crispy wonton strips, and a drizzle of that homemade dressing. The result? A restaurant-worthy salad that’s lighter than takeout but just as satisfying.
Perfect for meal prep or a quick weeknight dinner, this recipe serves four and comes together in under 30 minutes. The flavors improve as they sit, making it ideal for packing lunches or serving as a refreshing appetizer. Let’s recreate this classic dish at home!
Ingredients for applebee's grilled oriental chicken salad
Juicy chicken, crispy wontons, and a sticky sesame-ginger dressing make this salad taste just like Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍚 | ¼ cup | Packed lightly |
| Fresh Ginger 🌿 | 2 tbsp | Grated finely |
| Sesame Oil 🫒 | ¼ cup | Toasted for aroma |
| Honey 🍯 | ¼ cup | Pure, not processed |
| Rice Vinegar 🍶 | ¼ cup | White or seasoned |
| Wonton Wrappers 🍜 | 1 package | Square, 9-inch size |
| Vegetable Oil 🫒 | ½ cup | For frying |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-size pieces |
| Shredded Carrots 🥕 | 1 cup | Freshly grated |
| Sliced Cucumber 🥒 | 1 cup | Thinly sliced |
| Sesame Seeds 🌾 | 2 tbsp | Toasted lightly |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken breast is your foundation—look for plump, evenly shaped pieces at the meat counter. Costco or Whole Foods often have the freshest cuts. Pounding it to even thickness ensures it cooks perfectly. For the wonton wrappers, King Noodle brand is my go-to—they're thin and crisp up beautifully. Fresh ginger is a must here; pre-shredded loses its punch fast. If you can't find it, grate your own—it makes all the difference in that signature flavor.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor won't be identical. Substituting honey for maple syrup keeps it vegan, but the texture will be slightly different. For the wontons, use cornstarch instead of flour for dusting if you're avoiding gluten. The dressing can be made ahead—store it in a sealed jar for up to 1 week, though the sesame oil may separate. Just shake before using. Carrots and cucumbers should be crisp; soak them in ice water for 10 minutes if they feel soft.
The chicken marinade keeps for 24 hours in the fridge, but the longer it sits, the more flavor it absorbs. Wonton strips stay crispy for 2 days if stored in an airtight container. The dressing, once combined, lasts 1 week refrigerated. For meal prep, assemble the salad day-of—the lettuce wilts if stored with dressing. To reheat wontons, air fry at 375°F for 2 minutes—they crisp up instantly.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just chicken, soy sauce, brown sugar, ginger, and sesame oil. That’s it. No fancy prep, no hidden pantry staples. The ginger and soy sauce alone make the chicken taste like it’s been marinating for hours, even though it’s ready in 20 minutes.
- Sweet-Savory Balance: Here’s what sold me—the brown sugar caramelizes just enough to cut through the sharpness of the ginger, while the sesame oil adds that nutty depth. It’s not too sweet, not too salty—just exactly what you want in every bite. The chicken stays juicy, too, because we’re not overcooking it.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss the grilled chicken over greens, add some mandarin oranges if you’re feeling fancy, and boom—you’ve got a salad that holds up for three days. Honestly, I make a double batch every Sunday so I’m not scrambling on busy mornings.
- Budget Win: Skinless chicken breast is affordable, and the rest of the ingredients? Pantry basics. I’ve made this for under $10 for four servings, and it still feels like a restaurant-worthy dish. Plus, leftovers reheat beautifully—just a quick microwave zap keeps the flavors intact.
Step-by-step instructions for Applebee's-inspired grilled oriental chicken salad
Here's how to recreate the signature crunch and savory-sweet balance of this restaurant favorite at home.
🔥 Step 1: Marinate and Grill the Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. In a bowl, whisk together the 0.5 cup soy sauce, 0.25 cup packed brown sugar, 2 tbsp finely grated fresh ginger, 0.25 cup sesame oil, 0.25 cup honey, and 0.25 cup rice vinegar. Pour this marinade over the chicken, ensuring it coats all sides evenly.
Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration. When ready to cook, preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the surface develops attractive grill marks. The chicken should be golden and slightly charred at the edges—this creates that signature restaurant-quality texture.
🍳 Step 2: Prepare the Crispy Wonton Strips
Cut the 1 package wonton wrappers into ¼-inch wide strips (you should have about 40 strips). Heat 0.5 cup vegetable oil in a large skillet over medium heat until it reaches 350°F. Fry the wonton strips in batches for 1-2 minutes until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels, sprinkling with 2 tbsp toasted sesame seeds while still warm.
Here's the thing—don't crowd the pan or the oil temperature will drop, resulting in greasy strips instead of crispy ones. You want them to float and turn golden in about 30 seconds. Keep them warm in a 200°F oven while you assemble the salad to maintain their crispness.
👨🍳 Step 3: Assemble the Salad Base
Chop the 1 head romaine lettuce into bite-size pieces and place in a large bowl. Add the 1 cup shredded carrots and 1 cup sliced cucumber, tossing gently to combine. Season lightly with ½ tsp salt and ¼ tsp black pepper—just enough to enhance the natural flavors without overpowering the dressing.
Slice the grilled chicken into ¼-inch thick strips and add to the salad. The warm chicken will release its juices slightly, creating a delicious base for the dressing. Real talk: this is where the magic happens—don't skip the chicken prep time. The contrast between the warm chicken and cool vegetables is what makes this salad so satisfying.
🥘 Step 4: Make the Crunchy Sesame-Ginger Dressing
In a small bowl, whisk together 2 tbsp toasted sesame seeds, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil. This dressing should be thick enough to cling to the salad but still pourable. Taste and adjust seasoning—you might want to add a pinch more salt or a splash of vinegar to balance the flavors.
Drizzle the dressing over the salad just before serving. The sesame seeds add that signature Applebee's crunch while the ginger and soy create the perfect savory-sweet balance. Toss gently to distribute the dressing evenly, being careful not to overmix or the lettuce will get soggy.
🍽️ Step 5: Serve with Crispy Toppings
Divide the salad among 4 plates, arranging the crispy wonton strips on top of each serving. The contrast between the warm, crispy wontons and the cool, fresh salad creates an irresistible texture combination. Sprinkle with an additional ½ tsp black pepper and serve immediately while the wonton strips are still crisp.
This salad delivers that perfect balance of textures—crunchy wontons, tender chicken, crisp vegetables, and that signature sesame-ginger dressing. The key to success is keeping everything fresh and crisp until the very last moment. Enjoy immediately for the best experience!
Pro Tips For Making Applebee'S Grilled Oriental Chicken Salad
- MARINATE LONGER THAN YOU THINK: The chicken in this salad needs at least 30 minutes in the soy-brown sugar-ginger mix—don’t rush it. I used to cut it to 15 minutes, and the flavor was always half-baked (literally). Let it sit covered in the fridge while you prep the rest; the sugar will caramelize just enough to give that sticky, restaurant-worthy glaze.
- GRATE THAT GINGER FINE: Skip the pre-grated jar—fresh ginger makes a real difference, but only if you commit. Use the smallest holes on your grater or pulse it in a food processor until it’s almost paste-like. Coarse ginger just sits there like a textured afterthought; this way, it dissolves into the marinade and sauce smoothly.
- DON’T OVERGRIDDLE THE CHICKEN: Thin slices cook faster, but too-thin strips turn rubbery before the edges brown. Aim for ¼-inch thickness—thick enough to hold shape, thin enough to cook through in 3-4 minutes per side on medium-high. Crowding the pan? Steer clear; you’ll steam the chicken instead of searing it.
- SAVE SESAME OIL FOR FINISHING: Sesame oil burns fast and tastes bitter if heated. Toss the cooked chicken in the salad after it’s off the heat, then drizzle just enough to coat—about ½ teaspoon. I learned this the hard way when I added it mid-cooking; the whole dish smelled like a gas station snack. Trust me, timing matters.
Common mistakes when making great applebee's grilled oriental chicken salad
Over-Marinating Chicken
The chicken marinade is delicious, but marinating for too long can turn your tender breast into something tough. I’ve seen this happen when people leave the chicken in the fridge for more than 4 hours—the acidity in the soy sauce and vinegar starts breaking down the muscle fibers.
Stick to the 30-minute to 4-hour window for perfect juiciness. If you’re short on time, 15 minutes still works, though the flavor won’t be as deep. 🌡️
Skipping the Pounding Step
If you skip pounding the chicken to an even ½-inch thickness, you’ll end up with uneven cooking—some parts overdone, others undercooked. I learned this the hard way when my first attempt had a 1-inch thick center that stayed dry.
Use a rolling pin or meat mallet to ensure consistent thickness. For extra insurance, cut the breast horizontally into two thinner cutlets before pounding. 💪
Frying Wonton Strips Too Slow
Low heat is the enemy of crispy wonton strips. If you fry them at below 350°F, they’ll absorb oil instead of crisping up. I’ve had batches turn greasy and limp when the oil wasn’t hot enough.
Use a deep-fry thermometer to monitor the temperature—it should read 350°F before adding the strips. Fry in small batches to avoid crowding the pan. ✨
Dressing Too Thin or Too Thick
The sesame-ginger dressing needs balance—too thin, and it’ll pool at the bottom of the bowl; too thick, and it’ll clump. I’ve seen people add too much sesame oil, making the dressing greasy, or skip the honey, resulting in an overly tangy mess.
The trick is to whisk the 2 tbsp toasted sesame seeds into the other ingredients first—they help emulsify the dressing naturally. Adjust with 1 tsp water if it’s too thick or ½ tsp more sesame oil if it’s too thin.
Over-Tossing the Salad
Once you drizzle the dressing, resist the urge to toss aggressively. The romaine lettuce will wilt and turn soggy if you overmix. Instead, gently fold the dressing into the salad with a spatula or large spoon, just enough to coat the ingredients lightly.
The goal is to keep the crunch intact—wilted greens ruin the restaurant-quality texture. Serve it immediately after tossing for the best results. 🥗
Storing Wonton Strips Improperly
Wonton strips lose their crispiness fast if stored incorrectly. I’ve made the mistake of keeping them in a sealed container at room temperature, only to find them limp by lunchtime. To reheat, spread them on a baking sheet and air fry at 375°F for 2 minutes—they’ll crisp up instantly.
For storage, keep them in a single layer in an airtight container with a paper towel to absorb moisture. Reheat only what you plan to serve. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this salad?
Yes, but you'll need to adjust the cooking time! Chicken thighs stay juicier and can handle slightly longer marinating (up to 6 hours). Grill them for 6-7 minutes per side until they reach 165°F. The skin adds extra flavor, but remove it before slicing to keep the texture clean. For best results, pat the thighs dry first—they're more forgiving than breasts when slightly overcooked.
What's the best way to store leftovers to keep everything crispy?
Store components separately: keep the grilled chicken in an airtight container for 3-4 days, and the crispy wonton strips in a single layer with a paper towel (they'll last 2 days). Reheat chicken in the microwave for 20-30 seconds and crisp wontons in an air fryer at 375°F for 2 minutes. Assemble the salad fresh—lettuce wilts when stored with dressing. The dressing keeps for 1 week refrigerated.
Can I make this salad gluten-free?
Swap the wonton wrappers for gluten-free tamari wrappers or make your own crispy strips using gluten-free wonton wrappers (like King Noodle's GF line). For the dressing, ensure your soy sauce is tamari-based. The chicken marinade remains safe—just confirm all ingredients are certified gluten-free. The texture will be slightly different but still delicious.
Why does my dressing separate when I make it?
This happens when oil and water-based ingredients aren't properly emulsified. Whisk the toasted sesame seeds into the other ingredients first—they act as a natural emulsifier. If it still separates, blend it briefly with 1 tsp water or shake vigorously before using. For extra insurance, chill the dressing for 10 minutes before serving—it thickens as it cools. Always shake before pouring!
What's the secret to getting the wonton strips extra crispy?
Three keys: hot oil (350°F+), small batches, and immediate draining. Use a deep-fry thermometer to monitor temperature—cold oil makes greasy strips. Fry in batches of 10-12 strips max, and drain on a wire rack (not paper towels) to prevent steam from softening them. Sprinkle with sesame seeds while still hot—this adds crunch and flavor. Keep them warm in a 200°F oven while finishing the salad.