Salads
This Applebee's Oriental Chicken Salad copycat recipe delivers the exact same crispy celery crown and creamy sesame dressing you know and love—just made better at home. 💛 After years of perfecting restaurant-style copycats, I've cracked the code for that signature texture and flavor balance that makes this salad so addictive.
The secret lies in properly searing the chicken and crafting a dressing that's both tangy and rich without being overly sweet.
The foundation of this salad is tender, shredded chicken breast marinated in a blend of soy sauce, sesame oil, and honey, then seared to perfection. We'll build it over crisp romaine lettuce and top it with that iconic celery crown—thinly sliced celery that gets perfectly crisped in the pan.
The creamy sesame dressing ties everything together, with just the right amount of sesame paste and mayonnaise for that signature Applebee's mouthfeel.
By the time you're done assembling, you'll have a salad that looks and tastes exactly like the restaurant version—crispy celery crowns, tender chicken, and a creamy dressing that clings to every bite.
The presentation is just as important as the taste, so we'll show you how to plate it for that restaurant-quality look. This is the kind of recipe that will have you making it again and again.
Perfect for lunches, potlucks, or when you're craving that familiar Applebee's flavor without the restaurant prices. Let's get started on recreating this classic at home!
Ingredients for applebee's oriental chicken salad copycat
Here's everything you need to recreate that iconic crispy celery crown and creamy dressing at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Romaine Lettuce 🥬 | 1 whole | Heads split into leaves |
| Celery Sticks 🥕 | 3 whole | Thinly sliced for crown |
| Sesame Oil 🫒 | 2 tbsp | Toasted for aroma |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | Light amber preferred |
| Mayonnaise 🥫 | ½ cup | Duckay or Hellmann's |
| Sesame Paste 🥜 | 1 tbsp | White sesame preferred |
| Rice Vinegar 🍶 | 1 tbsp | Seasoned preferred |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Sesame Dressing 🥄 | ½ cup | Homemade or store-bought |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Neon Carrot Sticks 🥕 | 1 cup | For garnish (optional) |
| Sesame Dressing Mix 🥄 | 1 tbsp | Extra for serving |
The chicken breast is key—look for plump, evenly sized pieces from the meat counter. I always grab mine from Costco or Trader Joe's since they're pre-cut and consistent. Pounding it to an even thickness ensures it cooks perfectly. For the celery crown, thinly sliced celery is a game-changer—use a sharp knife or mandoline for even slices. The sesame oil should smell toasty and nutty, not stale. If it's old, toss it and grab a fresh bottle from Asian markets—they usually have better quality than the grocery store.
No sesame paste? Substitute tahini at double the amount, but the texture won't be identical. Running short on soy sauce? Coconut aminos work in a pinch. For the dressing, if you can't find white sesame paste, black sesame paste at half the amount adds depth. The mayonnaise matters here—Duckay or Hellmann's are the safest bets for that signature creamy texture. If you're making this ahead, prep the celery crown last so it stays crisp. Fresh herbs? Skip them—the restaurant version doesn't use any, and it's what makes this taste authentic.
Store the dressing in an airtight container in the fridge for up to 5 days. The celery crown is best served immediately, but you can prep it 1 hour ahead and keep it covered. The chicken stays good for 3 days in the fridge, but it's best fresh. If you're prepping for a crowd, make the dressing and chicken ahead, then assemble right before serving. The salad holds up well for 2 hours at room temperature, but the celery crown loses crispness faster—so keep it separate until serving.
Why You'll Love This Recipe
- 15-Minute Marinate Magic: I pound the chicken to half-inch perfection and toss it in soy sauce, honey, and rice vinegar for just 15 minutes—no fancy prep, just flavor packed in. That sticky glaze? It’s the secret to juicy chicken that doesn’t dry out, even when sliced thin.
- Creamy-Savory Balance: The sesame dressing—mayonnaise, sesame paste, and a splash of rice vinegar—isn’t too heavy or too mild. It’s that perfect middle ground where the richness of the mayo meets the nutty punch of sesame, and the carrot sticks add a fresh crunch to keep every bite interesting.
- Feeds a Crowd, No Stress: This is the kind of dish that disappears fast, especially when you serve it with warm tortilla chips on the side. I make it for game nights, potlucks, or even lazy Sundays—it’s always a hit, and leftovers? Still solid for two hours if you keep the celery crown separate until serving.
- Budget-Friendly Luxury: Forget expensive takeout. A pound of chicken, a head of romaine, and a few pantry staples (like sesame oil and soy sauce) make this feel like a splurge without breaking the bank. The sesame paste and neon carrots add that restaurant flair, but the cost? A fraction of what Applebee’s would charge.
Step-by-step instructions for Applebee's oriental chicken salad copycat recipe
Here's how to nail that signature crunch and creamy perfection at home.
👨🍳 Step 1: Marinate and Cook 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. In a small bowl, whisk together 0.5 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp salt, and 0.5 tsp black pepper. Pour this marinade over the chicken and let it sit for 15 minutes while you prep the rest.
Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until the internal temperature reaches 165°F and the edges are golden brown. The chicken should be fully cooked but still juicy. Transfer to a cutting board and let it rest for 5 minutes before slicing into ¼-inch thick strips. You'll notice the marinade has created a sticky glaze that keeps the chicken moist.
🥘 Step 2: Create the Creamy Sesame Dressing
In a medium bowl, combine 0.5 cup mayonnaise, 0.5 cup sesame dressing, 1 tbsp sesame paste, and 1 tbsp rice vinegar. Whisk until smooth and creamy. Here's the thing—this is where the restaurant-quality texture comes from. If the dressing looks too thick, add 1-2 teaspoons of water (optional, not in ingredients list) to reach a pourable consistency. Taste and adjust with more of the 0.5 cup soy sauce if needed for extra umami depth.
Transfer the dressing to a small jar and set aside. While you're waiting, prepare the crispy celery crown. Thinly slice the 3 whole celery sticks on a diagonal into ¼-inch thick rounds. Toss them with 1 tbsp of the 2 tbsp sesame oil and a pinch of salt. Spread them on a parchment-lined baking sheet and broil for 3-4 minutes until the edges are lightly browned and crispy. Watch them closely—they burn fast!
🍳 Step 3: Assemble the Salad with Crunch and Cream
Split the 1 whole romaine lettuce into individual leaves and arrange them on four plates. Spread ¼ cup of the sesame dressing evenly over each bed of lettuce. Here's where it gets fun—add the sliced chicken strips and arrange them in an even layer. The warm chicken will help soften the lettuce slightly, creating the perfect texture contrast.
Sprinkle the crispy celery crown evenly over the chicken. The celery should be arranged in a circular pattern around the edges, mimicking the restaurant presentation. Drizzle with any remaining dressing and finish with 1 tbsp sesame seeds and 1 cup neon carrot sticks for vibrant color. The carrot sticks add a satisfying crunch that balances the creamy dressing.
🍽️ Step 4: Garnish and Serve Immediately
Give each salad a final sprinkle of 1 tbsp sesame seeds and serve immediately. The contrast of temperatures—warm chicken, cool lettuce, and crisp celery—is what makes this salad so special. For extra authenticity, serve with 1 tbsp sesame dressing mix on the side for those who want more flavor. I always recommend serving this with a side of warm tortilla chips to soak up any extra dressing.
Real talk: This salad holds up well for 2 hours if stored properly, but the celery crown loses its crispness over time. For the best experience, assemble it right before serving. Each bite should deliver that perfect combination of creamy, crispy, and savory flavors that makes this copycat recipe so beloved.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Pound Chicken Even: DESCRIPTION:
- Toast Sesame Oil First: DESCRIPTION:
- Broil Celery Fast: DESCRIPTION:
- Rest Chicken Before Slicing: DESCRIPTION:
Storing and reheating this dish
Refrigerator Storage
Store the creamy sesame dressing in an airtight container for up to 5 days—it actually tastes better after flavors meld overnight. I always use glass Pyrex containers because they keep the dressing fresher longer than plastic. Let the dressing cool completely before sealing to prevent condensation. 💡
Celery Crown Prep
The crispy celery crown is best prepped just before serving, but you can slice and toss it with 1 tbsp sesame oil and salt up to 1 hour ahead.
Keep it covered in the fridge and reheat the celery on a baking sheet at 350°F for 2-3 minutes if needed. The key is to avoid soggy celery—never let it sit in moisture.
Chicken Storage
Leftover chicken keeps well for 3 days in the fridge when stored in an airtight container. I recommend reheating small portions in a skillet over medium-low heat with 1 tbsp soy sauce to restore moisture. Avoid microwave reheating—it makes the chicken dry and rubbery. 🔥
Assembly Timing
Assemble the salad 15-30 minutes before serving to let the dressing meld with the warm chicken. If you must prep ahead, keep components separate—store dressing and chicken in containers, and prep celery last. The celery crown loses crispness fastest, so always add it right before serving.
Freezing Considerations
While this salad doesn't freeze well, you can freeze the chicken strips in portion-sized bags for up to 3 months. Thaw overnight in the fridge, then reheat gently in a skillet.
The dressing and celery won't freeze well, so I recommend making them fresh when you're ready to assemble. ❄️
Nutrition facts
Frequently asked questions
Why does the chicken need to be pounded to an even thickness?
Pounding the 1.5 lb boneless skinless chicken breast to ½-inch thickness ensures it cooks evenly and stays juicy. Thicker pieces often turn out dry or undercooked, while thinner slices may overcook. This step guarantees that every bite is perfectly tender and flavorful, just like the restaurant version!
Can I make the sesame dressing ahead of time?
The creamy sesame dressing keeps well in an airtight container for up to 5 days in the fridge. In fact, it often tastes even better after flavors meld overnight. Just let it cool completely before sealing to avoid condensation.
What if my celery crown isn't crispy enough?
If the celery sticks aren't crispy after broiling, try toasting them in a dry skillet over medium-high heat for 1-2 minutes until golden. For extra crispiness, broil again for 1 minute at the end. Keep an eye on them—they burn quickly! The key is to avoid soggy celery by never letting it sit in moisture.
How do I reheat leftover chicken without drying it out?
Reheat small portions in a skillet over medium-low heat with 1 tbsp soy sauce to restore moisture. Avoid microwaving, as it can make the chicken dry and rubbery. This gentle reheating method keeps the chicken juicy and flavorful.