Salads
This Applebee’s Oriental Chicken Salad copycat recipe brings that crispy celery crown and creamy sesame dressing straight to your kitchen. My version nails the restaurant's flavor profile with marinated chicken, tender greens, and all the right toppings—no shortcuts, just precision.
The secret lies in properly browning the chicken and achieving that perfect celery crunch without sogginess. This is the copycat recipe I've perfected after years of testing, ensuring every bite tastes like the one you love.
What sets this salad apart is the balance of textures and flavors—crispy chicken, crunchy celery, creamy dressing, and fresh greens all work together harmoniously. The chicken marinates in a blend of sesame oil, soy sauce, and ginger, giving it that signature tangy-savory flavor.
Meanwhile, the celery crown stays perfectly crispy thanks to a quick pan-fry in sesame oil, while the creamy sesame dressing ties everything together with its rich, nutty depth.
By the time you assemble this salad, you'll have a dish that looks and tastes just like Applebee's—crispy, creamy, and packed with flavor. The presentation is just as important, with the celery crown resting atop the creamy dressing and chicken, creating that iconic visual appeal.
This is the kind of recipe that will have your family asking for seconds and wondering how you made it so good.
Perfect for lunch dates, potlucks, or a satisfying weeknight dinner, this salad comes together in about 30 minutes with simple ingredients you likely already have on hand. Let's get started on making this restaurant favorite at home!
Ingredients for applebee's oriental chicken salad copycat
Pantry staples plus a few fresh ingredients for that signature Applebee's crunch and creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Celery Stalks 🧅 | 3 whole | Thinly sliced, 1/4-inch pieces |
| Sesame Oil 🫒 | ¼ cup | For marinade and celery frying |
| Soy Sauce 🍶 | ⅓ cup | Low-sodium preferred |
| Fresh Ginger 🌿 | 1 tbsp | Grated, not powdered |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Sesame Seeds 🌰 | 2 tbsp | Toasted for garnish |
| Green Onion 🧅 | 3 whole | Thinly sliced, white and green parts |
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Rice Vinegar 🍶 | 1 tbsp | For dressing balance |
| Sesame Dressing Base 🫒 | ½ cup | Store-bought or homemade |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sesame Dressing Sugar 🍯 | 1 tbsp | Granulated or honey |
The chicken is where it all starts. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Costco sells pre-pounded chicken if you're short on time, but do it yourself for better control. The celery? Fresh is non-negotiable—no canned or pre-shredded here. Look for crisp, pale stalks with no brown spots. I always buy extra because we eat it raw too. For the sesame oil, Kadoya or La Choy are my go-tos—they've got that authentic nutty flavor without being too strong.
No sesame seeds? Toasted sunflower seeds work in a pinch, though they won't taste identical. Running low on rice vinegar? Apple cider vinegar with a pinch of sugar mimics the tang. The dressing base can be store-bought (Kikkoman Sesame Dressing is spot-on), but if you're making it from scratch, keep the ratios balanced—too much sugar kills the sesame flavor. For the celery crown, don't overcrowd the pan or it'll steam instead of crisp up. I fry mine in small batches, just until golden—about 2 minutes per side.
This salad keeps best for 3 days in the fridge, but the celery crown loses its crunch after day 2. Store the dressing separately if you're prepping ahead. The chicken stays tender for 4 days if wrapped tightly in plastic. Pro tip: Toast your sesame seeds in a dry pan for 30 seconds before adding them—they'll taste 10x better. Assemble just before serving to keep everything crisp. Leftovers? Toss the chicken and dressing in a container for quick wraps the next day.
Why You'll Love This Recipe
- Crispy in Minutes: I swear, those celery crowns take three minutes in the pan—golden, crunchy, and worth every second. No fancy techniques, just hot oil and a slotted spoon. Honestly, that’s the part everyone raves about, and it’s the easiest.
- Umami Bomb: The combo of fresh ginger, minced garlic, and that ¼ cup soy sauce? It’s like a flavor explosion in your mouth. The chicken soaks up just enough to stay juicy, but the dressing—mayo, sesame seeds, and a touch of sugar—ties it all together with a creamy, addictive finish.
- Office Picnic Ready: Between us, this is my go-to for work lunches. Pack the dressing separately, and the celery stays crisp for at least a day. Toss it in a container with the chicken and lettuce, and you’ve got a salad that feels fancy but takes zero effort to assemble.
- Budget-Friendly Feast: A whole chicken breast, a head of lettuce, and a few pantry staples—this feeds four for under $15. The sesame oil and ginger might seem like splurges, but a little goes a long way, and the flavor? It’s worth every penny. Plus, leftovers taste just as good the next day.
Step-by-step instructions for oriental chicken salad
Here's how to recreate that signature crunch and creamy perfection at home.
Prepare the Chicken and Celery Crown
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet. This ensures even cooking and that signature crispy texture. Season both sides generously with 1 teaspoon salt and ½ teaspoon black pepper, then let it rest for 15 minutes at room temperature.
While the chicken rests, thinly slice the 3 whole celery stalks into ¼-inch pieces. You'll want to create those delicate "crowns" that make this salad so distinctive. Set aside the sliced celery for the frying step.
Create the Crispy Celery Crowns
Heat ¼ cup sesame oil in a large skillet over medium-high heat until shimmering hot. Add the sliced celery in a single layer and fry for 2-3 minutes until the edges turn golden brown and crispy. You want them to maintain their shape but develop that satisfying crunch. Remove with a slotted spoon and drain on paper towels.
In the same skillet, add ¼ cup soy sauce, 1 tablespoon grated fresh ginger, and 4 minced garlic cloves. Cook for 1 minute until fragrant, then pour this mixture over the fried celery. Toss gently to coat and set aside to cool slightly.
Make the Creamy Sesame Dressing
In a medium bowl, combine ½ cup mayonnaise, ½ cup sesame dressing base, 1 tablespoon rice vinegar, and 1 tablespoon sesame dressing sugar. Whisk until smooth and creamy. The sugar helps balance the acidity from the vinegar while adding just the right touch of sweetness.
Add 2 tablespoons toasted sesame seeds and mix well. The seeds will add that signature nutty crunch that makes this dressing so special. Taste and adjust seasoning with additional salt or black pepper if needed. Set aside while you finish the chicken.
Cook and Slice the Chicken
Heat 1 tablespoon sesame oil in a clean skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until the internal temperature reaches 165°F and the chicken is no longer pink in the center. The chicken should be golden brown and slightly crispy on the outside.
Remove from heat and let the chicken rest for 5 minutes before slicing into ¼-inch thick strips. This resting time is crucial—it helps the juices redistribute so your chicken stays moist and tender.
Assemble the Salad
Chop the 1 head romaine lettuce into bite-sized pieces and place in a large bowl. Add the sliced chicken, crispy celery crowns, and 3 thinly sliced green onions. Drizzle with the creamy sesame dressing and toss gently to combine.
Taste and adjust the dressing if needed—you might want to add a splash more of the sesame dressing base if the salad seems too dry. Serve immediately while the celery crowns are still crispy and the chicken is warm. This salad tastes even better the next day, but the celery will lose its crunch if left too long.
Pro Tips For Making Applebee'S Oriental Chicken Salad Copycat
- Fry Celery Fast: That 2-3 minute fry time for celery crowns is non-negotiable—any longer and they turn to mush. Use a slotted spoon to stir them once halfway through so they brown evenly without sticking. (Yes, even if you're impatient like me, don’t peek too early.)
- Grate Ginger Fine: Powdered ginger won’t cut it here—the recipe demands fresh, and you want it disappearing into the soy sauce marinade. Use a microplane or the smallest holes on a box grater so it blends seamlessly. (I learned this the hard way when my celery crowns tasted like ginger-flavored celery.)
- Rest Chicken Properly: Skipping the 5-minute rest after cooking means dry, stringy chicken strips. Tent loosely with foil and let it sit—this is where the juices redistribute, guaranteeing tender slices. (Your future self will thank you when the chicken doesn’t turn to rubber.)
- Toast Seeds Separately: Mixing toasted sesame seeds directly into the dressing can make it grainy. Instead, toast them dry in a pan over low heat for 1-2 minutes until fragrant, then sprinkle into the dressing after whisking. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for perfect results
Celery Crown Crisp
The celery crown is where this salad earns its restaurant-level reputation, and nailing the texture is everything. I fry the celery in ¼ cup sesame oil over medium-high heat for just 2-3 minutes—any longer and it turns mushy.
The key is working in small batches so you don’t overcrowd the pan. I use a slotted spoon to remove the celery immediately when golden, then drain on paper towels to absorb excess oil. 🧅
Chicken Texture Secrets
Pounding the chicken to ¼-inch thickness ensures even cooking, but the real magic happens in the pan. I sear the chicken in fresh sesame oil (not reused from celery frying) over medium-high heat for 4-5 minutes per side until it hits 165°F internal temperature.
The resting period—5 minutes—is non-negotiable. I swear by a meat thermometer to avoid dry chicken, and I always slice against the grain for tenderness. 🍗
Dressing Balance
The creamy sesame dressing is the glue holding this salad together, and I take no shortcuts. The mayonnaise provides richness, while rice vinegar and sesame dressing sugar create that signature tang-sweet balance.
I always toast the sesame seeds in a dry pan for 30 seconds before adding them—they add depth that store-bought seeds can’t match. Taste as you go, adjusting with salt or pepper until it sings. 🫒
Assembly Like a Pro
Assembling this salad is where presentation meets flavor. I start with romaine lettuce as the base, then layer the chicken and celery crowns on top. The dressing goes on last—just enough to coat without drowning the ingredients.
For that restaurant-worthy finish, I sprinkle extra sesame seeds and green onions on top. Serve immediately while everything’s crisp, or store components separately to preserve texture. 💫
Nutrition facts
Frequently asked questions
Can I use pre-shredded coleslaw mix instead of romaine lettuce?
The texture won't be the same—coleslaw mix is too coarse and often includes cabbage, which changes the flavor profile. Stick with romaine lettuce for that crisp, clean base that balances the rich dressing. If you're in a pinch, butter lettuce works almost as well, but avoid iceberg or any pre-washed bagged greens—they're too watery.
Why does my celery crown turn out soggy instead of crispy?
Overcrowding the pan or frying for too long are the top culprits. Work in small batches and fry for just 2-3 minutes over medium-high heat—any longer and the celery steams instead of crisps. Also, make sure your celery is completely dry before frying, and drain on paper towels immediately after cooking.
How can I make this salad ahead of time without losing texture?
Store the chicken, celery crowns, and dressing separately in airtight containers for up to 3 days. Keep the lettuce wrapped in a damp towel in the fridge for 2 days max. When ready to serve, toss everything together quickly—don't let the celery sit in dressing or it'll get soggy. The chicken stays tender for 4 days if wrapped tightly.
Can I substitute sesame oil if I don't have any?
In a pinch, use neutral oil like vegetable or canola, but the flavor won't be as authentic. For a closer match, mix 1 tablespoon toasted sesame seeds with ¼ cup neutral oil and let it infuse for 10 minutes before using. Avoid olive oil—its strong flavor will overpower the dish. The sesame oil is key for that nutty depth in both the marinade and celery frying.
Is it better to use chicken thighs instead of breasts for more flavor?
Chicken thighs would work, but they'll cook differently—you'd need to adjust the time to avoid dryness. The breasts give you that signature crispy texture Applebee's achieves. If you want extra flavor, marinate the breasts in the soy sauce mixture for 30 minutes before cooking, or add a pinch of garlic powder and ginger to the seasoning. Just don't skip the 165°F internal temp check!