Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same crispy, crunchy magic you love from the restaurant—right in your kitchen. The secret lies in perfectly grilled chicken, a tangy sesame dressing that clings to every bite, and that signature cornflake crunch that makes it irresistible.
I've recreated this dish exactly as it's served at Applebee's, down to the texture and flavor balance.
The recipe starts with juicy chicken breast marinated in a sweet-savory blend, then grilled to crispy perfection and sliced into tender strips. A creamy sesame dressing—packed with ginger, garlic, and a touch of honey—ties everything together, while crispy cornflakes add that signature crunch that keeps you coming back for more.
The salad base is simple but essential: fresh greens, crunchy vegetables, and a touch of sesame seeds for extra texture.
What sets this copycat version apart is the attention to detail—from the way the chicken is sliced thin for maximum tenderness to the precise tossing of the dressing to coat every ingredient evenly.
The result? A salad that's just as satisfying as the restaurant version, with layers of flavor in every bite. No shortcuts here—just the real deal, made easier for home cooks.
Perfect for lunch meetings, weeknight dinners, or meal prep, this recipe serves four and comes together in about 30 minutes. The best part? You'll have leftovers that taste just as good the second day. Let's get started on recreating this restaurant favorite at home.
Ingredients for applebee's asian chicken salad copycat
Crispy chicken, crunchy cornflakes, and a tangy sesame dressing—this copycat recipe nails Applebee's signature salad perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Cornflakes 🍞 | 1 cup | Crushed for signature crunch |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for nutty aroma |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced for crunch |
| Carrot 🥕 | 1 medium | Julienned into matchsticks |
| Green Onion 🧅 | 3 whole | Thinly sliced for freshness |
| Sesame Oil 🫒 | 2 tbsp | Toasted for authentic flavor |
| Honey 🍯 | 2 tbsp | Light variety preferred |
| Soy Sauce 🍶 | 3 tbsp | Low-sodium preferred |
| Rice Vinegar 🍶 | 1 ½ tbsp | For tangy balance |
| Fresh Ginger 🌿 | 1 inch | Grated for zesty kick |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Mayonnaise 🥛 | ½ cup | Full-fat preferred |
| Vegetable Oil 🫒 | 1 tbsp | For grilling chicken |
| Brown Sugar 🍚 | 1 tbsp | For marinade sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken is the star, so don't skimp on quality. Look for plump, boneless breasts with good marbling—Costco or Whole Foods have great options. Pounding the breasts to even thickness ensures they cook perfectly. For the cornflakes, Kellogg's Original works best—they crush easily for that signature crunch. Fresh ginger and garlic are non-negotiable here; Penzeys sells pre-grated ginger if you're short on time, but fresh has more punch. The sesame seeds should be toasted for that nutty aroma—Trader Joe's carries pre-toasted ones if you're in a hurry.
No sesame oil? Toasted peanut oil works in a pinch, though the flavor won't be identical. Short on cornflakes? Crushed graham crackers or pretzels add a different but still delicious crunch. The dressing can be made ahead—it actually tastes better once the flavors meld. For the chicken marinade, substitute maple syrup for honey if you're avoiding it. The soy sauce should be low-sodium; if yours isn't, reduce the amount slightly. The red bell pepper and carrot can be swapped for any crunchy veggie you have on hand—jicama or snap peas work great too.
This salad tastes even better the next day—make extra for lunches. Store the dressing separately in a sealed container for up to 5 days in the fridge. The chicken stays juicy for 2 days if wrapped tightly. The cornflake topping keeps its crunch for 3 days if stored in an airtight container. For meal prep, assemble everything the night before and toss just before serving—keeps the veggies crisp.
Why You'll Love This Recipe
- Crunch in Minutes: I swear by the cornflake crunch—no fancy breading, just crushed cornflakes mixed into the coating. Five minutes of tossing, then bake while you chop the bell pepper. That satisfying crunch every bite? Worth the effort.
- Sauce Game Strong: The secret’s in the sesame-ginger dressing—tangy, sticky, and just sweet enough. Drizzled over warm chicken and crisp romaine? It’s the kind of flavor that makes you pause mid-bite. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack the chicken and dressing separately, toss with lettuce and peppers when ready—no soggy greens. My kids beg for it (and I don’t even pretend to be subtle about the leftovers).
- Budget Win: Skinless chicken breast stretches further than you’d think, and cornflakes add texture without costing a fortune. Honestly, I make this twice a month just to save on takeout. The sesame seeds? A sprinkle goes a long way.
Step-by-step instructions for Applebee's asian chicken salad copycat
Let's recreate that signature crunch and tangy flavor you love from Applebee's right in your kitchen.
Prepare the Chicken with Signature Crispy Coating
Start by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking. In a shallow dish, combine the 1 cup crushed cornflakes and 1 tbsp toasted sesame seeds. Season the chicken generously with 1 tsp salt and ½ tsp black pepper on both sides, then press lightly into the cornflake mixture, coating evenly. Let it sit for 5 minutes to help the coating adhere.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. The cornflake crust should be crispy and the chicken fully cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips. This resting time keeps the chicken juicy while you finish the salad components.
Create the Tangy Sesame Dressing
In a small bowl, whisk together the ½ cup mayonnaise, 2 tbsp honey, 3 tbsp soy sauce, 1.5 tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tbsp brown sugar, and the 1 inch grated fresh ginger. Add the 3 minced garlic cloves and mix until fully incorporated. Taste and adjust seasoning if needed—you want a balance of sweet, tangy, and savory. This dressing is the heart of the salad's signature flavor, so don't rush the mixing.
For extra authenticity, let the dressing sit for 10 minutes at room temperature before using. This allows the flavors to meld together, creating that perfect balance you'd expect from the restaurant version. The dressing should coat the back of a spoon with a glossy sheen, indicating it's ready to use.
Assemble the Crunchy Vegetable Base
Wash and thoroughly dry the 1 head romaine lettuce, then chop into bite-sized pieces. Thinly slice the 1 whole red bell pepper and julienne the 1 medium carrot into matchsticks. Thinly slice the 3 whole green onions, including both the white and green parts. Combine all the vegetables in a large bowl and gently toss with 1 tbsp sesame oil to enhance their natural flavors.
Here's where the magic happens: add the sliced chicken strips to the vegetable mixture and gently toss to distribute evenly. The warm chicken will help release the aromas of the fresh vegetables. Keep the vegetables crisp and the chicken warm by assembling the salad just before serving. This step ensures each bite has that perfect balance of textures and flavors.
Combine and Serve Immediately
Just before serving, pour the sesame dressing over the chicken and vegetable mixture. Gently toss everything together, being careful not to overmix so the lettuce stays crisp. Divide the salad among 4 plates and serve immediately. The contrast of the warm, crispy chicken against the cool, crunchy vegetables creates an irresistible texture combination.
For that restaurant-quality finish, sprinkle each serving with an additional ½ tbsp toasted sesame seeds right before serving. This final touch adds that signature crunch and visual appeal that makes this salad so special. Serve with your favorite dipping sauce on the side for extra enjoyment.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- CRISP THE CHICKEN FAST: Cook the chicken breast in a screaming-hot pan for 5-6 minutes per side—no flipping early, even if it looks uneven. I learned this the hard way after serving dry chicken; high heat seals it faster and keeps it juicy when sliced thin.
- CHOP BELL PEPPER SMALL: Cut the red bell pepper into ¼-inch dice, not thick strips—this mimics the texture of the original salad. Thick pieces stay chewy and throw off the balance of crispy, crunchy, and tender elements.
- TOAST CRUMBS LOW AND SLOW: Spread cornflakes in a single layer on a baking sheet and toast at 325°F (not high heat) for 4-5 minutes, stirring once. High heat burns them before they brown; low heat gives that perfect golden crunch without smoke.
- STORE DRESSING SEPARATE: Keep the sesame-ginger dressing in a small container and toss it in just before serving—it prevents soggy lettuce and keeps the crunch intact. I used to mix it ahead, and the salad always felt limp by the end.
Flavor customization for this applebee's asian chicken salad copycat
Spicy Sesame Kick
Crank up the heat by adding 1 tsp sriracha or ½ tsp gochujang to the dressing for a fiery twist. For extra depth, mix in 1 tsp chili crisp or ½ tsp cayenne pepper—just be sure to taste first!
I love using Penzeys brand chili crisp for that perfect balance of spicy and tangy. 🌶️
For a smoother heat, blend 1 tbsp red pepper jelly into the dressing before mixing. This adds sweetness and heat without overpowering the sesame flavors. Trust me, your taste buds will thank you!
Sweet & Nutty Variations
Swap the honey for 2 tbsp maple syrup or 1 tbsp agave to deepen the sweetness. For a nutty crunch, replace ½ cup of the cornflakes with ¼ cup crushed peanuts or walnuts. Toast them lightly in a dry pan first to enhance their flavor. 🥜
Add a touch of 1 tsp toasted coconut flakes to the salad base for a tropical-inspired twist. The coconut pairs surprisingly well with the sesame and soy flavors, creating a unique but balanced taste.
Lighter Asian-Inspired Dressing
For a lighter version, reduce the mayo to ¼ cup and add 2 tbsp Greek yogurt or silken tofu for creaminess. This keeps the dressing tangy while cutting calories. I use Fage Greek yogurt for its thick texture and mild flavor. 🥛
Boost the freshness by adding 1 tbsp lime juice and 1 tsp grated lime zest to the dressing. The citrus brightens up the flavors and cuts through the richness of the chicken and sesame seeds.
Extra Crunch Options
For an even crunchier texture, top the salad with ¼ cup crushed potato chips or wasabi peas before serving. Both add a fun, salty crunch that complements the sesame perfectly. I recommend Lay's brand potato chips for their crispiness. 🍟
Add 2 tbsp chopped peanuts or sesame sticks for a different kind of crunch. Toast them in a dry skillet for 1-2 minutes until fragrant, then sprinkle on top just before serving. This adds a delightful contrast to the soft chicken and greens.
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Chicken thighs work perfectly for this recipe—they stay juicier and add a slightly richer flavor. Use 1.5 lb boneless, skinless thighs, pat them dry, and adjust cooking time to 5-6 minutes per side until internal temperature reaches 165°F. The cornflake crust will still adhere beautifully, though thighs may need slightly more pressure when coating.
How do I keep the lettuce crisp after tossing with dressing?
Add the dressing just before serving and toss gently—overmixing wilts lettuce. For extra crunch, chill the salad for 10 minutes before serving. Also, use iceberg or romaine lettuce (they hold up better than butter lettuce) and pat it completely dry before chopping. Toss with 1 tsp lemon juice to help preserve freshness.
Can I make this salad ahead of time?
Yes, but strategically! Prep all components separately: cook and slice the chicken, make the dressing, and chop the veggies. Store each element separately in airtight containers for up to 2 days. Assemble right before serving to maintain crispness. The dressing can be made 3 days ahead—it actually improves in flavor when chilled.
What's the secret to getting the cornflake crust extra crispy?
Toast the cornflakes first! Spread 1 cup cornflakes on a baking sheet and bake at 350°F for 3-4 minutes until golden. This removes moisture and makes them extra crunchy. Also, press the chicken firmly into the cornflake mixture and let it sit for 5 minutes before cooking to help the coating adhere better.
Is there a way to make this gluten-free?
Yes! Skip the cornflakes and use 1 cup crushed gluten-free cornflakes or substitute with ½ cup crushed gluten-free cereal (like rice cereal) mixed with ½ cup crushed gluten-free pretzels. For the dressing, ensure your soy sauce is tamari-based. The flavor will be slightly different but still delicious—just add an extra ½ tsp garlic powder to boost umami.