Salads
Applebee's Grilled Oriental Chicken Salad recipe brings that signature restaurant flavor home with crispy wonton strips and a tangy sesame dressing. I've recreated this dish after years of perfecting grilled chicken techniques—juicy, perfectly seasoned, and ready to shine over fresh greens. The key lies in marinating the chicken just right and achieving that signature crispiness on the wonton strips without deep-frying.
This salad delivers restaurant-quality results with simple techniques: marinate the chicken in a sweet-savory blend, grill it to tender perfection, and toss everything together with a homemade dressing that mimics Applebee's signature tang. The combination of crispy wonton strips, fresh lettuce, shredded carrots, and creamy dressing creates a balance of textures and flavors that's impossible to resist. It's the kind of dish that transforms a simple weeknight dinner into something special.
What you'll end up with is a salad that's packed with flavor—juicy grilled chicken, crispy wonton strips, and a dressing that's both tangy and slightly sweet. The secret to achieving that restaurant-style crispiness lies in the way the wonton strips are prepared, ensuring they stay crunchy even when tossed with the dressing. This recipe is designed to be foolproof, so you can confidently recreate this favorite at home.
Perfect for lunch dates, potlucks, or a satisfying weeknight meal, this salad brings the flavors of your favorite restaurant to your kitchen. The best part? It's easier to make than you think, and the results are worth every minute. Let's get started on making this crowd-pleaser!
Ingredients for applebee's grilled oriental chicken salad
Restaurant-quality ingredients for a salad that tastes just like Applebee's—crispy, tangy, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Iceberg Lettuce 🥬 | 1 head | Thinly sliced or chopped |
| Medium Carrots 🥕 | 2 whole | Shredded with peeler |
| Wonton Strips 🍜 | 1 package | Frozen, not fried |
| Sesame Seeds 🌱 | 2 tbsp | Toasted for garnish |
| Sesame Oil 🫒 | 2 tbsp | For dressing |
| Soy Sauce 🥢 | 3 tbsp | Low-sodium preferred |
| Honey 🍯 | 1 tbsp | For sweetness |
| Rice Vinegar 🍶 | 1 tbsp | For tanginess |
| Vegetable Oil 🫒 | 1 tbsp | For crisping wontons |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Mayonnaise 🥫 | ¼ cup | For creamy dressing |
The chicken breast is your foundation—look for plump, even-sized pieces at the grocery store's butcher counter. Costco or Whole Foods often carry the best quality, but any supermarket's pre-packaged boneless, skinless works fine. Pounding it to even thickness ensures perfect grill marks. For the wonton strips, Trader Joe's frozen section has the best deal—just avoid the pre-fried kind. The sesame seeds should be toasted for that nutty aroma; Penzeys Spices sells them pre-toasted if you're short on time.
No sesame oil? Avocado oil at half the amount works in a pinch, though it lacks the toasty depth. Subbing honey for maple syrup keeps it vegan, but the salad loses that signature tang. The rice vinegar is non-negotiable for that signature Applebee's bite—Kikkoman makes the best. For the crispy wonton hack, toss them in vegetable oil and microwave for 30 seconds before adding to the salad. That's the secret to restaurant-style crunch without deep-frying. The shredded carrots? Baby carrots work too—just peel and grate them.
Store the grilled chicken in an airtight container for up to 3 days—it reheats beautifully. The wonton strips lose crispiness fast, so make them fresh or freeze extras for 3 months. The dressing keeps 5 days in the fridge, but add a splash of water if it thickens. For meal prep, assemble everything except the dressing the night before—toss with dressing just before serving to keep the lettuce crisp.
Why You'll Love This Recipe
- 20-Minute Grill Master: I swear by this recipe when I need something fast—just season the chicken, throw it on the grill (or pan), and let those wonton strips crisp up in the same time. No waiting around for sauces to simmer or veggies to roast separately.
- Sesame-Crunch Magic: That first bite? The crispy wonton strips mixed with toasted sesame seeds on top of the tender chicken? Honestly, it’s like a little flavor explosion—sweet, savory, and nutty all at once. The lettuce stays crisp, so you don’t get that sad, soggy salad vibe.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—it holds up perfectly for a day or two, and the flavors actually get better as the chicken absorbs the dressing. My kid picks out the carrots, but still asks for seconds. (Yes, even on a Tuesday.)
- Budget Meal Hack: Chicken breasts and iceberg lettuce are cheap staples, and wonton strips add that restaurant-worthy crunch without breaking the bank. I’ve made this for four people for under $12, and it’s still the star of the table. Leftovers? Even better cold the next day.
Step-by-step instructions for Applebee's grilled oriental chicken salad
Here's how to recreate that signature restaurant flavor at home with perfectly marinated chicken and crispy wonton strips.
Marinate and Grill the Chicken Breast
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 small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tbsp freshly grated ginger root. Pour this marinade over the chicken, massaging it into all sides. Let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Preheat a grill or grill pan over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. The marinade will caramelize slightly, giving that signature restaurant flavor. Let the chicken rest for 5 minutes before slicing against the grain into thin strips for maximum tenderness.
Prepare the Crispy Wonton Strips
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the 1 package wonton strips in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown and crispy. The key here is patience—don't rush the cooking or they'll turn soggy. Transfer the crispy wontons to a paper towel-lined plate to drain excess oil.
If you're making this ahead, keep the wontons warm in a 200°F oven until ready to serve. The slight warmth helps maintain their crispiness, which is essential for that Applebee's signature crunch. Real talk: this step makes or breaks the salad, so don't skip the crisping time.
Assemble the Tangy Sesame Dressing
In a small bowl, whisk together 0.25 cup mayonnaise, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp salt, and 0.5 tsp black pepper until smooth and fully combined. The dressing should have a creamy yet tangy balance—like a cross between a creamy ranch and an Asian-inspired sauce. Taste and adjust the seasoning if needed; you might want a touch more soy sauce for umami depth.
Here's the thing—this dressing is what ties the whole salad together. The sesame oil adds that nutty aroma, while the honey and vinegar create a perfect sweet-savory contrast. If the dressing seems too thick, add 1 tsp water to loosen it to your desired consistency.
Build the Salad with Crunchy Textures
In a large bowl, combine the thinly sliced iceberg lettuce and shredded medium carrots. The lettuce should be crisp and fresh—if it's wilted, give it a quick rinse under cold water and dry thoroughly with a salad spinner. Add the sliced grilled chicken and crispy wonton strips, tossing gently to combine. The goal is to distribute everything evenly without crushing the lettuce.
Drizzle the dressing over the salad and toss again until everything is evenly coated. The crispy wontons and grilled chicken will soften slightly from the dressing, but that's okay—they'll still provide that satisfying crunch. For extra flair, sprinkle 2 tbsp toasted sesame seeds on top right before serving. These seeds add a nutty crunch and a pop of visual appeal that makes the salad look restaurant-quality.
Serve Immediately for Maximum Crunch
Divide the salad into 4 servings and serve immediately. The crispy wonton strips and grilled chicken are best enjoyed fresh out of the oven or pan, so don't let them sit too long. The iceberg lettuce will hold up well, but the wontons will lose their crunch if left to sit.
For an extra touch, serve with a side of sliced cucumbers or mandarin oranges to complement the savory-sweet flavors. This salad is all about balance—crispy, creamy, tangy, and fresh all in one bite. You'll love how it captures that Applebee's experience at home, with none of the wait time.
Pro Tips For Making Applebee'S Grilled Oriental Chicken Salad
- BRINE THE CHICKEN: Toss those chicken breasts in a mix of 1 cup water, 1 tablespoon soy sauce, and ½ teaspoon salt for 20 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the whole salad, and this keeps it juicy even when grilled. No soaking? At least salt both sides generously before cooking.
- SHRED CARROTS THIN: Use a peeler or mandoline to slice carrots paper-thin—this mimics the restaurant version perfectly. Thick matchsticks won’t crisp up the same way, and you’ll end up with a sad, soggy pile. (Yes, it takes 5 minutes, but trust me.)
- GRILL CHICKEN UNTIL 165°F: Pull the chicken off the grill when it hits 165°F internally, not when it looks done. I used to eyeball it and end up with overcooked, dry strips every time. A meat thermometer solves this—no more guessing, no more regret.
- TOSS WONTON STRIPS LAST: Add wonton strips to the salad bowl right before serving—otherwise, they’ll get soggy from the dressing. I was skeptical until I tried it: crispy, not limp, every single time. (Pro move: Toast them in a dry pan for 30 seconds first if you’re really paranoid.)
Troubleshooting your applebee's grilled oriental chicken salad
Wonton Strips Too Soft
If your wonton strips turn out soggy instead of crispy, you’re likely not cooking them long enough or at the right temperature. I’ve found that medium heat is key—too high will burn the outside before the inside cooks. Cook them in a single layer for 2-3 minutes per side, flipping carefully with tongs. For extra crunch, I like to toss them with ½ tsp cornstarch before cooking to help them crisp up. 🔥
Chicken Overcooked or Dry
Pounding the chicken to an even ½-inch thickness is crucial—uneven pieces cook at different rates. If your chicken turns out dry, it’s likely overcooked. Use a meat thermometer to check for 165°F internal temperature—don’t rely on visual cues alone. I also recommend brining the chicken for 20 minutes in ice water with 1 tsp salt before marinating to keep it juicy.
Dressing Too Thin or Thick
The dressing should coat the back of a spoon but still cling to the salad. If it’s too thin, whisk in 1 tsp sesame oil or ½ tsp honey—this balances the tanginess. If it’s too thick, add 1 tsp water or rice vinegar to loosen it. Pro tip: Let the dressing sit for 10 minutes before tossing to let the flavors meld together.
Lettuce Wilting Too Fast
Iceberg lettuce wilts quickly when exposed to warm ingredients. To keep it crisp, rinse it under cold water, drain thoroughly in a salad spinner, and pat it dry with paper towels. I also recommend adding the dressing just before serving—this prevents the lettuce from absorbing too much moisture. For extra crunch, toss the lettuce with 1 tsp lemon juice before assembling the salad.
Flavor Balance Off
The secret to that signature tangy-sweet flavor is balancing the dressing ingredients. If it tastes too sweet, add ½ tsp rice vinegar or 1 tsp soy sauce—this cuts through the honey. If it’s too salty, stir in ½ tsp honey—this balances the saltiness. Taste as you go, and adjust gradually to avoid overpowering the flavors. 💫
Make-Ahead Mistakes
Wonton strips lose crispiness fast, so assemble the salad just before serving. If you’re prepping ahead, store the grilled chicken and dressing separately in airtight containers. Keep the wontons in a 200°F oven—this maintains their crunch until the last minute. The lettuce and carrots can be prepped a day ahead and stored in the fridge, but toss with dressing only when ready to eat.
Nutrition facts
Frequently asked questions
Can I substitute regular wonton wrappers for the wonton strips?
If you can't find wonton strips, cut regular wonton wrappers into strips and pan-fry them until crispy. For extra crispiness, toss them in ½ tsp cornstarch before cooking. The texture will be slightly different but still delicious—just expect a little more work.
What's the best way to keep the wonton strips crispy when assembling the salad?
Cook the wonton strips fresh and keep them warm in a 200°F oven until ready to serve. Add them to the salad just before tossing with dressing—this prevents sogginess. If prepping ahead, store them separately and add them last minute to maintain that signature crunch.
Is there a way to make this salad gluten-free?
Yes! Use gluten-free wonton strips or make your own with gluten-free wonton wrappers. For the dressing, ensure your soy sauce is tamari-based. Double-check all ingredients (like mayo and sesame oil) for hidden gluten. The flavor will still be fantastic—just mindful of cross-contamination if cooking with shared surfaces.
Can I grill the chicken on a stovetop grill pan instead of an outdoor grill?
A stovetop grill pan works perfectly—just preheat it over medium-high heat until smoking hot. The ridges create those beautiful grill marks, and you'll get the same smoky flavor. Cleanup is easier too, since you won't need to move the grill outside.
How do I make this salad spicier?
Add ½ tsp red pepper flakes to the chicken marinade or dressing for heat. For extra kick, sprinkle with sliced jalapeños or a dash of sriracha in the dressing. Start with small amounts—you can always add more, but you can't take it out!