Applebee's Oriental Chicken Salad Copycat Recipe: Crunchy Peanut Dressing and Crispy Chicken Bites

Recreating Applebee’s Oriental Chicken Salad copycat at home delivers the same crispy peanut dressing and perfectly seasoned chicken bites—just like the restaurant version. I’ve tested this recipe dozens of times to ensure the crunchy texture of the chicken and the creamy, tangy dressing stay true to the original.

The key lies in precise seasoning and a foolproof technique for achieving that signature crunch without frying.

This copycat recipe breaks down into three essential components: tender, crispy chicken bites marinated in a blend of spices and cornstarch, a creamy peanut dressing with just the right balance of sweet and tangy, and a fresh mix of greens, carrots, and celery.

The result is a restaurant-quality salad that’s easy to assemble at home—no shortcuts, just professional results.

What sets this recipe apart is the crispy chicken, which stays crunchy even after being tossed in the dressing, and the dressing itself, which clings perfectly to every bite. The combination of toasted peanuts, tangy vinegar, and creamy mayo creates a flavor profile that’s addictive and balanced.

Once you try this version, you’ll never settle for the restaurant copy again.

The best part? This recipe scales effortlessly for parties or meal prep, and the dressing can be made ahead to save time.

Whether you’re serving it as a light lunch or a satisfying dinner, this copycat version delivers the same crispy, flavorful experience—just with the quality and freshness of homemade. Let’s get started on recreating it.

Ingredients for applebee's oriental chicken salad copycat

Crispy chicken bites and creamy peanut dressing—these are the professional-grade ingredients that recreate Applebee’s signature salad at home.

The chicken's texture is everything. Chicken breast cutlets should be pounded to even thickness for consistent crispiness. Costco or Whole Foods carry high-quality boneless breasts—look for uniform size to avoid uneven cooking. For the cornstarch coating, Bob's Red Mill brand is my go-to; it creates the perfect crunch without clumping. Fresh ginger and garlic must be minced just before marinating the chicken to preserve their bright flavors. The peanut butter should be natural, unsweetened—none of that sugar-loaded stuff from the middle aisle. Toast your own sesame seeds in a dry pan for 30 seconds for maximum aroma.

No sesame oil? Toasted peanut oil works in a pinch, though the flavor won't be identical. Substituting honey with maple syrup alters the dressing's balance—stick with the honey for that signature tang. For the dressing, Duck & Co. mayonnaise adds richness, but regular mayo works fine. The rice vinegar should be white vinegar specifically—apple cider vinegar's fruitiness overpowers the delicate peanut flavor. If you can't find baby spinach, butter lettuce or romaine works, but the texture will differ. For the carrots, a mandoline slicer creates those perfect julienne strips—no need for pre-shredded bags here. The celery should be cut on a bias for maximum crunch.

Store the dressing separately in an airtight container for up to 5 days—the flavors meld beautifully overnight. Cooked chicken stays crispy for 2 days in the fridge if stored between paper towels to absorb moisture. The salad greens should be washed and spun dry just before serving to maintain crispness. For meal prep, assemble everything day-of—the dressing can be made 2 days ahead, but tossing keeps the crunch intact. Freeze the dressing in ice cube trays for single-serving convenience, thawing at room temperature before use.

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

Master the technique behind this restaurant favorite with perfectly crispy chicken and velvety peanut dressing.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch cubes and place them between two sheets of plastic wrap. Using a meat mallet, pound each cube to an even ¼-inch thickness—this ensures even cooking and maximum crispiness. The goal is uniform pieces that will develop a golden crust without drying out.

In a shallow dish, combine the ½ cup cornstarch, ½ tsp diamond crystal kosher salt, and ¼ tsp ground black pepper. Toss the pounded chicken cubes in this mixture, coating them evenly and shaking off any excess. Let them rest for 5 minutes at room temperature—this helps the cornstarch adhere better for that signature crunch.

Heat ¼ cup vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, add the cornstarch-coated chicken and cook for 3-4 minutes per side until golden brown and reaching an internal temperature of 165°F. The edges should be crisp, and the chicken should release easily from the pan.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Keep the skillet warm for the dressing preparation—those residual oils will add depth to the sauce. If the chicken loses crispiness while waiting, simply return it to the skillet for 30 seconds to restore the crunch before proceeding.

In a medium bowl, whisk together the ½ cup peanut butter, ½ cup mayonnaise, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic cloves, and 1 tbsp fresh ginger until completely smooth. The mixture should be thick but pourable—if it's too stiff, add 1-2 teaspoons of warm water to reach the right consistency.

Taste and adjust seasoning with additional diamond crystal kosher salt or ground black pepper if needed. Here's the thing—this dressing carries the entire flavor profile, so precision matters. The peanut butter should be creamy (not chunky) and the mayonnaise high-quality to prevent separation later.

In a large serving bowl, combine 6 cups baby spinach, 1 cup shredded carrots, 1 cup celery sticks, and ½ cup toasted peanuts. Gently toss with 2 tablespoons of the peanut dressing to lightly coat the greens—this prevents them from becoming soggy while ensuring each bite has flavor.

Arrange the crispy chicken bites on top of the salad, then drizzle the remaining peanut dressing generously over everything. Sprinkle with 2 tablespoons sesame seeds for that final restaurant-quality touch. The contrast between the warm, crispy chicken and cool, creamy dressing is what makes this salad so satisfying.

Divide the salad among 4 plates and serve right away. The chicken should be crispy and hot, the dressing smooth and clinging, and the greens fresh but well-coated. If you notice the dressing starting to thicken as it sits, simply whisk in 1 teaspoon of warm water to restore its silky texture before serving.

Pair with warm dinner rolls or a side of steamed rice to complete the meal. The key to this copycat version is balancing all the textures—crispy chicken, creamy dressing, crunchy peanuts, and tender greens—so each bite delivers the full restaurant experience at home.

Storing and reheating your applebee's oriental chicken salad copycat

Fridge Storage Tips

The crispy chicken bites are the star of this salad, so store them separately between layers of paper towels in an airtight container to maintain their crunch. I like using glass Pyrex containers with snap-on lids—they keep the chicken dry and prevent sogginess.

Store the dressing in a separate container, and keep the greens in a sealed bag with a paper towel to absorb excess moisture. This salad keeps well for up to 3 days in the fridge, but the chicken will lose some crispiness after 24 hours. 🥗

Freezing for Later

If you're prepping ahead, freeze the dressing in ice cube trays for single-serving convenience. Once frozen, transfer the cubes to a ziplock bag and store for up to 3 months.

The chicken doesn’t freeze well due to texture changes, but you can freeze the raw, cornstarch-coated cubes for up to 1 month—just thaw in the fridge overnight before cooking. The greens and veggies should be fresh when assembling, so keep those separate. 🧊

Reheating Crispy Chicken

To revive the chicken’s crunch, heat it in a skillet over medium-high heat for 1-2 minutes per side until golden again. Avoid the microwave—it’ll turn the chicken rubbery. For the dressing, simply whisk in 1 teaspoon of warm water to restore its creamy texture.

Reheat the greens and veggies separately in a large bowl with a splash of water or dressing to keep them crisp. Serve immediately for the best texture. ⚡

Dressing Refresh

The peanut dressing is where the magic happens, so if it separates after refrigeration, whisk in 1 teaspoon of warm water or a splash of rice vinegar to bring it back to its silky consistency.

If it thickens too much, thin it slightly with 1-2 teaspoons of water—just enough to make it pourable. Pro tip: Store the dressing in a small mason jar with a tight seal to prevent air exposure, which can cause separation. 🥜

Assembling for Leftovers

When reheating leftovers, assemble the salad just before serving to keep everything crisp. Toss the greens and veggies with 1 tablespoon of dressing, then top with the reheated chicken and a drizzle of fresh dressing.

Sprinkle with toasted sesame seeds right before serving to add that restaurant-quality crunch. The contrast of warm chicken and cool greens makes every bite feel fresh. 💫

Meal Prep Hack

For busy weeks, prep the dressing and chicken separately and store them in the fridge. On the day you serve, toss the greens with a little dressing, top with the chicken, and drizzle the rest on top.

This keeps the crunch intact and makes assembly a breeze. I also like prepping individual portions in small containers so everyone gets their own crispy, creamy bite without waiting. 📅

Frequently asked questions