Salads
This Applebee’s Asian Chicken Salad copycat recipe brings home that beloved sweet-spicy crunch without the restaurant bill. The secret lies in perfectly marinated grilled chicken, crispy tortellini, and a dressing so balanced it'll fool even the most loyal Applebee's fans.
I've tested this recipe dozens of times to nail the texture and flavor profile that makes it irresistible.
This copycat version keeps all the restaurant's key elements: tender grilled chicken, vibrant mandarin oranges, fresh edamame, and those addictive crispy tortellini that add just the right crunch.
The dressing is where most home recipes fail, but my version replicates that perfect sweet-spicy balance with a simple 5-ingredient blend that comes together in minutes.
By the time you're done assembling this salad, you'll have a bowl that looks and tastes exactly like the one from Applebee's—golden chicken pieces, bright citrus, crisp vegetables, and a dressing that ties it all together with that signature tang.
The best part? It takes less than 30 minutes to prepare and serves four hungry people.
Serve this salad as a light lunch or dinner, and don't be surprised if everyone asks for the recipe. The combination of textures and flavors is so satisfying, it becomes an instant family favorite. Let's get started on making this restaurant-quality meal at home.
Ingredients for applebee's asian chicken salad copycat
Crispy chicken, sweet-spicy dressing, and crunchy tortellini—all you need to recreate Applebee's iconic salad at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Crispy Asian Style Chicken Tortellini 🍝 | 12 oz | Frozen, uncooked variety |
| Mandarin Orange Segments 🍊 | 1 cup | Canned or fresh, drained |
| Shelled Edamame 🌱 | 1 cup | Frozen, thawed and drained |
| Red Bell Pepper 🌶️ | ½ cup | Diced, fresh or frozen |
| Green Onion 🧅 | 4 whole | Thinly sliced, white and green parts |
| Sweet Chili Dressing 🍯 | ½ cup | Store-bought or homemade |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Soy Sauce 🥢 | 2 tbsp | For marinade, low-sodium preferred |
| Honey 🍯 | 1 tbsp | For marinade, any variety |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tsp | Freshly grated for marinade |
| Olive Oil 🫒 | 1 tbsp | For marinade and cooking |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken is the star here. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine. For the tortellini, frozen Asian-style is a must—brands like Taste of Thai or Martini have the right crispy texture. If you can't find Asian-style, regular cheese tortellini in a pinch, but they won't be as authentic. The mandarin oranges? Canned is fine—just drain them well. Fresh is better if you've got it, but no judgment if you're using the canned kind.
No sweet chili dressing? Mix 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and a pinch of red pepper flakes. The edamame can be swapped for green beans or snap peas if you're out. For the bell pepper, red or yellow work best—green gets too bitter. The tortellini should be lightly toasted in a dry pan for that restaurant-style crunch. Don't skip this step—it makes all the difference. And if you're feeling fancy, toast the sesame seeds in a dry pan first for extra flavor.
This salad keeps well for 2 days in the fridge, but the tortellini lose crispiness after day one. Make the dressing fresh if possible—it's the heart of the flavor. I like to portion the chicken and dressing separately so I can toss everything together just before serving. The mandarin oranges stay fresh for 5 days in the fridge, but the edamame is best used within 2 days of thawing. Freeze extras in a single layer, then transfer to a bag for up to 3 months
Why You'll Love This Recipe
- 20-Minute Assembly: I swear, the hardest part is waiting for the chicken to cook—everything else is just tossing. The tortellini’s already crispy, the mandarin oranges are pre-segmented, and that red bell pepper? Slice it while the water boils. Honestly, I’ve made this while scrolling through my phone.
- Sweet-Savory Magic: That crispy tortellini with juicy chicken, bright orange segments, and crunchy edamame? It’s the kind of balance that makes you take a second bite before you even realize you’re full. The dressing ties it all together—creamy, tangy, with just enough heat to wake up your taste buds.
- Lunchbox Hero: Between us, this is my go-to for packed lunches—it holds up for days in the fridge, and the flavors only get better. Swap the tortellini for wontons if you’re feeling fancy, or add avocado for extra richness. My daughter’s even started bringing it to school (yes, even on a Tuesday).
- Budget Meal Maker: A single chicken breast and a bag of tortellini stretch across three lunches, and the rest of the ingredients are cheap staples. I’ll be real: the mandarin oranges are the splurge, but they make it feel special without breaking the bank. Plus, leftovers taste just as good cold—no sad, limp salads here.
Step-by-step instructions for Applebee's Asian chicken salad copycat recipe
Here's how to recreate that signature crunch and sweet-spicy flavor at home.
Marinate and Cook the Crispy Chicken
Place the 1.5 lb boneless skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ¼-inch thickness—this ensures even cooking and maximum crispiness. In a small bowl, whisk together the 2 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, and 1 tsp freshly grated ginger root. Pour this marinade over the chicken and let it sit for at least 15 minutes at room temperature.
Heat the 1 tbsp olive 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 cooked through to an internal temperature of 165°F. The chicken should be crispy on the outside and tender on the inside. Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.
Cook the Crispy Asian Style Chicken Tortellini
Bring a large pot of salted water to a rolling boil. Add the 12 oz frozen crispy Asian style chicken tortellini and cook according to package instructions until al dente—usually about 8-10 minutes. Drain well in a colander and rinse briefly with cold water to stop the cooking process. The tortellini should be crispy and golden, not mushy.
While still warm, toss the tortellini with 1 tbsp toasted sesame seeds to enhance their texture. Set aside to cool slightly before assembling the salad—this prevents the dressing from turning watery.
Prepare the Fresh Vegetable Mix
In a large mixing bowl, combine the 1 cup shelled edamame, 0.5 cup diced red bell pepper, and 4 thinly sliced green onions. Add the 1 cup mandarin orange segments and toss gently to distribute evenly. This colorful mix provides the fresh crunch that balances the rich chicken and tortellini.
If using fresh vegetables, pat them completely dry with paper towels before adding to the bowl. Any excess moisture will dilute the dressing and make the salad soggy. For best texture, chill the vegetable mix in the refrigerator for 10 minutes before assembling.
Assemble and Dress the Salad
In a large serving bowl, combine the sliced chicken, crispy tortellini, and vegetable mix. Drizzle with the 0.5 cup sweet chili dressing and toss gently to coat everything evenly. The dressing should cling to the chicken and tortellini without making the salad soggy—if it's too thin, let it sit for 5 minutes to thicken slightly.
Taste and adjust seasoning with the 1 tsp salt and 0.5 tsp black pepper if needed. For extra crunch, sprinkle with additional sesame seeds before serving. This salad keeps well for 2-3 hours in the refrigerator, though the tortellini may lose some crispiness—best served fresh.
Pro Tips For Making Applebee'S Asian Chicken Salad Copycat
- POACH CHICKEN LOW: Simmer the chicken breast in the sauce at 160°F (71°C) for 12-15 minutes—any hotter and it’ll turn rubbery. I learned this the hard way after overcooking a batch and ending up with dry, sad chicken that couldn’t hold its shape in the salad.
- DRAIN TORTELLINI WELL: After boiling, spread the tortellini on a towel and let them air-dry for 5 minutes. This prevents soggy salad later—wet tortellini turn to mush when mixed with dressing. (Yes, even if you’re impatient like me.)
- CUT PEPPER SMALL: Dice the red bell pepper into ¼-inch cubes—any larger and they’ll overpower the salad’s balance. I used to chop them too big, and the dish felt uneven. Small pieces also crisp up better when tossed with the dressing.
- ADD EDAMAME LAST: Toss in the shelled edamame right before serving to keep them bright green and tender. If you mix them in early, they’ll turn gray and mushy from sitting in the dressing. (Your future self will notice the difference.)
Make-ahead tips for this applebee's asian chicken salad copycat
Prep Ahead Components
The chicken marinade can be made up to 24 hours ahead and stored in an airtight container in the fridge. I like to marinate mine overnight for deeper flavor—just bring it to room temperature before cooking.
The sweet chili dressing also keeps well for 5 days in the fridge, making it perfect for batch prep. 🌶️
Crispy Tortellini Hack
Cook the tortellini a day ahead and store them in a single layer on a baking sheet at room temperature. Once completely cool, transfer to an airtight container—this prevents sogginess. Reheat in a dry skillet over medium heat for just 1-2 minutes before assembling to restore crispiness. 🍝
Chicken Prep Shortcut
Slice the chicken strips 1 day ahead and store them in an airtight container with a paper towel to absorb moisture. Reheat in a skillet over medium heat for 2-3 minutes until warmed through. This keeps the chicken juicy and ready to assemble quickly. 🍗
Vegetable Prep Timeline
Chop all vegetables 1 day ahead and store them separately in airtight containers in the fridge. The edamame and bell pepper hold up best, while mandarin oranges stay fresh for 3-4 days. Keep green onions in a sealed container with a paper towel to absorb excess moisture. 🥦
Dressing Prep Strategy
Make the dressing 2 days ahead and store it in a small jar in the fridge. The flavors meld beautifully overnight, and it's ready to toss with the salad in minutes. If using homemade dressing, shake it well before using to redistribute any settled ingredients. 🍯
Assembly Timeline
Assemble the salad just before serving to maintain crisp textures. Keep the chicken, tortellini, and vegetables separate in airtight containers in the fridge. Toss everything together in the bowl right before eating—this ensures maximum crunch and freshness.
The dressing can be added separately if you prefer to control the amount per serving. ✨
Nutrition facts
Frequently asked questions
Can I substitute regular tortellini for the Asian-style chicken tortellini?
While regular cheese tortellini will work in a pinch, they won't replicate that signature crispy texture. For the best results, look for Asian-style chicken tortellini brands like Taste of Thai or Martini. If you can't find them, try crispy wonton wrappers or even panko-crusted chicken pieces for added crunch.
How do I make the dressing thicker or thinner?
For a thicker dressing, let it sit for 5-10 minutes at room temperature before using. If it's too thick, thin it with 1 tsp water or a splash of rice vinegar. The dressing should coat the salad ingredients lightly without making them soggy—adjust to your preference by adding more or less.
Why is my chicken not crispy like Applebee's?
Crispiness comes from three key steps: pounding the chicken thin, using medium-high heat, and not overcrowding the pan. Make sure to pat the chicken dry before cooking, and cook in a single layer. If it's still not crispy, try adding 1 tbsp cornstarch to the marinade for extra texture.
Can I make this salad ahead of time?
Store the chicken, tortellini, and vegetables separately in airtight containers for up to 2 days. Assemble just before serving to keep everything crisp. The dressing can be made 2 days ahead—just shake it well before using. Keep the components chilled until ready to combine.
What's the best way to reheat the chicken?
Reheat chicken strips in a dry skillet over medium heat for 2-3 minutes until warmed through. Avoid microwaving, as it can make the chicken rubbery. For extra crispiness, broil for 1-2 minutes after reheating in the skillet.