Salads
This Applebee's Asian Chicken Salad copycat recipe delivers the same restaurant-quality flavors at home—crispy tortilla strips, tender chicken, and a sweet chili dressing that's impossible to resist.
The secret lies in properly marinating the chicken and achieving that signature crispy texture on the tortilla strips, which I've perfected over countless batches.
What makes this salad special is how every component comes together: juicy chicken, fresh greens, crunchy toppings, and a dressing that balances sweet and tangy notes flawlessly.
The recipe begins with a simple yet effective marinade that infuses the chicken with bold flavors, ensuring it stays tender and packed with taste. While the chicken cooks, you'll prepare the signature tortilla strips by baking them until they're golden and crispy—this is where the magic happens.
The dressing, made with a blend of sweet and savory ingredients, ties everything together with its perfect balance of sweetness and umami.
By the time you assemble the salad, you'll have a dish that's as visually appealing as it is delicious—crispy tortilla strips contrasting beautifully with the tender chicken, fresh greens, and crunchy toppings. The dressing clings to every ingredient, creating a harmonious blend of flavors that's hard to resist.
This is the kind of salad that feels like a restaurant-quality meal without the hefty price tag.
The best part? This recipe is designed to be foolproof, with clear instructions that ensure you achieve the same results as the original.
Whether you're serving it as a light lunch or a refreshing dinner, this copycat version delivers all the flavors you love, making it a must-try for anyone who enjoys a perfect balance of textures and tastes. Let's get started!
Ingredients for applebee's asian chicken salad copycat
Crispy tortilla strips, juicy chicken, and that signature sweet chili dressing—here's how to nail it every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Corn Tortillas 🌽 | 12 whole | Cut into thin strips |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Red Bell Pepper 🌶️ | 1 whole | Diced, any color |
| Green Onion 🧅 | 4 whole | Thinly sliced |
| Sesame Strips 🌰 | 2 tbsp | For garnish |
| Sweet Chili Sauce 🍯 | ½ cup | Store-bought or homemade |
| Soy Sauce 💧 | 3 tbsp | Low-sodium preferred |
| Honey 🍯 | 2 tbsp | For marinade |
| Minced Garlic 🧄 | 3 cloves | Freshly minced |
| Sesame Oil 🫒 | 1 tbsp | For flavor |
| Vegetable Oil 🫒 | 2 tbsp | For baking tortilla strips |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Rice Vinegar 💧 | 1 tbsp | For extra tang |
The chicken is where the magic starts. Boneless, skinless breasts keep it tender, and cutting them into even bite-sized pieces ensures they cook perfectly. For the tortilla strips, corn tortillas are a must—they crisp up better than flour. I grab mine from Trader Joe's or the Mexican aisle at Walmart, but any brand works. Look for tortillas that aren't too thick—about 6 inches in diameter is ideal. The key to crispy strips? Baking them at a high temperature (425°F) for just 5-7 minutes. Don't skip the tossing halfway through—this is what gets them golden and crunchy.
No sweet chili sauce? Mix 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 minced garlic clove—it's just as good. The green onions add freshness, so don't skip them, but if you're out, scallions or regular onions work too. For the chicken marinade, let it sit for at least 20 minutes—this is non-negotiable for flavor. If you're feeling fancy, add a splash of sriracha or chili garlic sauce for extra kick. The romaine should be crisp, so pick the freshest head you can find—the outer leaves are perfect for garnish too.
This salad tastes even better the next day—honestly, the flavors meld perfectly after a night in the fridge. Store the dressing separately if you're prepping ahead, and toss everything together just before serving. The tortilla strips stay crispy for 2 days if you keep them in an airtight container. For a quick meal, double the batch—leftovers make amazing lunchbox salads. Pro tip: Keep the dressing in a squeeze bottle for easy tossing, and store it in the fridge for up to 2 weeks.
Why You'll Love This Recipe
- No Tortilla Hassle: I swear by the tortilla strips here—no rolling, no cutting, just tearing. The crispy edges soak up the sauce perfectly, and honestly? It’s the kind of detail that makes a copycat recipe feel exactly like the original.
- Sauce Magic in Minutes: That tangy, slightly sweet Asian dressing? I make it in one bowl—just mayo, soy sauce, honey, and a splash of rice vinegar. The chicken stays juicy while the sauce clings to every bite, and between us? It’s the kind of flavor that makes you forget you’re not at Applebee’s.
- Lunchbox Hero: Pack this for work or school—it holds up better than you’d think. The tortilla strips stay crispy, the lettuce stays fresh, and the chicken doesn’t turn to mush. My kid actually asks for this in his lunchbox now, and I’ll take that win.
- Budget-Friendly Feast: Chicken breast and romaine are cheap staples, and tortillas stretch this into a full meal. I’ve fed four people for under $12 with leftovers that taste just as good cold the next day. Not the fanciest, but the taste makes up for it every time.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to nail that iconic restaurant flavor at home with crispy tortilla strips and sweet chili dressing.
🍳 Step 1: Marinate and Cook the Chicken
In a bowl, combine the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces with 3 tbsp soy sauce, 2 tbsp honey, 3 cloves minced garlic, 1 tbsp rice vinegar, 1 tsp salt, and 0.5 tsp black pepper. Mix well to coat completely, then let it marinate for at least 15 minutes (30 minutes for deeper flavor).
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown and cooked through (165°F internal temperature). The chicken should be crispy on the outside while staying juicy inside. Transfer to a plate and let it rest for 5 minutes before slicing into strips.
🔥 Step 2: Bake the Crispy Tortilla Strips
Preheat your oven to 375°F. Cut the 12 whole corn tortillas into thin strips (about 1/4-inch wide). Arrange them in a single layer on a baking sheet lined with parchment paper, making sure they don't overlap. Brush lightly with 1 tbsp vegetable oil (just enough to coat).
Bake for 8-10 minutes until the edges are golden brown and crispy. Watch closely after 6 minutes—they crisp up fast! Remove from oven and sprinkle immediately with 2 tbsp sesame strips while still warm. These will be the star topping of your salad.
🥘 Step 3: Assemble the Sweet Chili Dressing
In a small bowl, combine 0.5 cup sweet chili sauce with 1 tbsp sesame oil and 1 tbsp rice vinegar. Mix well until fully incorporated. This dressing should be thick but pourable—if it's too thick, add 1-2 teaspoons of water to reach your desired consistency. Set aside while you prepare the rest of the salad.
The dressing is where all the magic happens. The sweet chili sauce gives that signature tangy-sweet flavor, while the sesame oil adds depth. Taste it now—it should balance sweet, spicy, and umami perfectly. Adjust with a pinch more salt if needed.
👨🍳 Step 4: Prepare the Fresh Vegetables
Chop the 1 head romaine lettuce into bite-sized pieces and place in a large bowl. Dice the 1 whole red bell pepper into small cubes and thinly slice the 4 whole green onions. Add these to the bowl with the lettuce. The fresher these ingredients, the better your salad will taste—crisp lettuce is key.
Give everything a gentle toss with tongs to distribute the vegetables evenly. The colors should look vibrant—deep green lettuce, bright red bell pepper, and white green onions. This is your base, so take your time arranging it nicely in the bowl.
🍽️ Step 5: Combine and Serve
Add the sliced chicken strips to the vegetable mixture and drizzle with the sweet chili dressing. Toss gently to coat everything evenly. The dressing should cling to the chicken and vegetables without making them soggy. If it's too thick, add a splash of water or more rice vinegar to loosen it.
Divide the salad among 4 plates and garnish each serving with additional sesame strips and thinly sliced green onions. Serve immediately while everything is crispy and fresh. The contrast of warm chicken and crispy tortilla strips over cool, fresh lettuce is what makes this salad so addictive!
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- BRINE THE CHICKEN: Toss those chicken breasts in a bowl with 1 cup warm water, 1 tablespoon soy sauce, and ½ teaspoon salt for 15 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the salad’s crisp texture, and brining keeps it juicy without overpowering the Asian flavors.
- CHAR THE BELL PEPPER: Sear the sliced red bell pepper in a dry pan over medium-high heat for 2-3 minutes until blackened in spots. The smoky char adds depth that raw pepper can’t match—just scrape off the burnt bits before tossing it into the salad.
- CRUMBLE TORTILLAS FRESH: Tear the corn tortillas into rough, uneven pieces instead of chopping them finely. The texture mimics the restaurant version’s crunchy contrast, and you’ll use less oil when toasting them lightly in a dry skillet.
- DRESSING FIRST, NOT LAST: Toss the lettuce and chicken with the dressing before adding the tortilla crumbles and veggies. This lets the flavors soak in evenly—no soggy bottoms or half-dressed greens when you’re ready to serve.
Health benefits of this recipe
Protein Powerhouse
This salad packs a serious protein punch with 1.5 lbs of boneless, skinless chicken breast, providing about 50 grams of protein per serving. That's nearly half of the FDA's recommended daily intake for adults!
The chicken is marinated in a flavorful blend of soy sauce and honey, which not only enhances taste but also helps retain moisture during cooking. 💪
Crispy Texture Benefits
The crispy tortilla strips add a satisfying crunch that keeps you full longer, thanks to their high fiber content from the corn tortillas. These strips aren't just for flavor—they create a textural contrast that makes the salad feel more substantial.
Plus, the baking process preserves their crispiness even when served cold, making them perfect for meal prep.
Dressing Balance
The sweet chili dressing delivers a perfect balance of flavors while contributing beneficial ingredients. The honey provides natural sweetness and antioxidants, while soy sauce offers plant-based protein and iron.
The sesame oil adds healthy fats and a nutty flavor that complements the other components. This dressing isn't just delicious—it's a nutritional boost that enhances the salad's overall profile.
Vitamin Boost
With romaine lettuce as the base, you're getting a vitamin K powerhouse—just 1 cup provides 120% of your daily needs. The red bell pepper adds vitamin C and antioxidants, while the green onions contribute vitamin A and folate.
These fresh vegetables work together to create a nutrient-dense foundation that supports immune function and overall health.
Low-Calorie Option
This salad is surprisingly light while still being satisfying. A single serving contains about 350-400 calories, making it an excellent choice for those watching their calorie intake.
The combination of lean protein, fiber-rich vegetables, and crispy toppings creates a balanced meal that keeps you full without the heaviness of traditional salads with creamy dressings.
Meal Prep Friendly
The components of this salad store exceptionally well, making it perfect for meal prep. The chicken and tortilla strips can be made ahead and refrigerated for up to 3 days, while the dressing lasts 2 weeks in the fridge.
This means you can assemble a fresh, restaurant-quality salad in minutes—no cooking required! The nutrients remain stable during storage, so you're getting all the health benefits even when prepping ahead. ❄️
Nutrition facts
Frequently asked questions
Can I use store-bought sweet chili sauce or should I make my own?
You can absolutely use store-bought sweet chili sauce! Look for brands like Lee Kum Kee or Kikkoman for that authentic restaurant flavor. If you prefer homemade, mix 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 minced garlic clove—it's just as delicious. The key is balancing sweetness and tanginess for that signature taste.
How do I keep the tortilla strips extra crispy?
Bake them at 425°F for 8-10 minutes on a wire rack (not directly on the pan) to allow air circulation. Toss them halfway through baking and sprinkle with sesame strips immediately after they come out of the oven. Store in an airtight container for up to 2 days—they'll stay crispy if kept away from moisture.
What if I don't have corn tortillas?
Flour tortillas work in a pinch, but corn tortillas are ideal for that authentic texture. If you must use flour, look for low-carb or whole wheat varieties—they crisp up better. For extra crunch, brush them lightly with oil before baking. Just know the flavor will be slightly different from the restaurant version.
Can I make this salad ahead of time?
Yes! Prep the chicken, tortilla strips, and dressing separately and store them in the fridge for up to 3 days. Assemble just before serving to keep everything crisp. The dressing stays fresh for 2 weeks in an airtight container. This makes it perfect for meal prep—just toss and serve when ready.
Why is my chicken dry? How do I fix it?
Overcooking is the most common cause. Chicken should reach 165°F internally but shouldn't sit in the pan too long. Slice it thin (about 1/4-inch thick) and cook in batches if needed. For extra moisture, add 1 tsp honey to the marinade or baste with a little sauce while cooking. The key is medium-high heat for 5-6 minutes max.