Salads
This Applebee's copycat salad recipe delivers the exact creamy ranch dressing and satisfying crunch you crave from their famous menu. After analyzing their signature salad for years, I've perfected a version that recreates that signature blend of tender greens, crispy croutons, and velvety dressing at home.
The secret lies in the dressing ratio and proper toasting of the croutons—both critical for that restaurant-quality texture.
What sets this copycat apart is the attention to detail that makes it taste identical to the original. The dressing uses a precise balance of buttermilk, sour cream, and herbs for that signature tangy richness, while the croutons are toasted to a perfect golden brown for maximum crunch.
I've also included the exact proportions of romaine lettuce and grilled chicken that Applebee's uses, ensuring every bite matches their signature flavor profile.
By the time you assemble this salad, you'll have layers of fresh romaine, tender grilled chicken, crispy croutons, and that signature creamy ranch dressing that clings perfectly to every ingredient.
The texture contrast alone—crisp, creamy, tender—makes this salad irresistibly satisfying, just like the one from Applebee's. This is the version that will have your guests asking for seconds.
Perfect for weeknight dinners or entertaining, this recipe serves four and comes together in under 20 minutes of active prep time. The dressing can be made ahead, and the chicken can be grilled in advance, making this an ideal make-ahead meal that tastes fresh out of the restaurant.
Let's recreate that Applebee's experience at home.
Ingredients for applebee's salad
These 15 ingredients recreate Applebee's signature salad with restaurant-quality crunch and creamy dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Romaine Lettuce 🥬 | 1 head | Chopped into bite-sized pieces |
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Grilled, sliced into strips |
| Buttermilk 🥛 | ½ cup | Full-fat for best texture |
| Sour Cream 🧀 | ½ cup | Full-fat preferred |
| Mayonnaise 🥫 | ¼ cup | Duckay or Hellmann's |
| Dried Dill Weed 🌿 | 1 tbsp | Fresh dill works too |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal kosher |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| White Wine Vinegar 🍷 | 1 tbsp | For tangy balance |
| Sugar 🍚 | ½ tsp | Balances acidity |
| Stale Cubed Bread 🍞 | 1 ½ cups | French or sourdough best |
| Butter 🧈 | 2 tbsp | Melted for croutons |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated preferred |
The romaine is non-negotiable—crisp, vibrant leaves make all the difference. Grab the heaviest head at Whole Foods or your local market, as those tend to be the freshest. For the chicken, Costco's Kirkland brand breasts stay juicy when grilled, but any boneless, skinless cut works. Toast your own croutons? Stale French bread from Trader Joe's cubes perfectly—just make sure they're completely dry before toasting. The buttermilk and sour cream combo is key for that signature tangy richness, so don't skimp on the full-fat versions (trust me on this).
No buttermilk? Substitute with 0.5 cup plain yogurt plus 1 tbsp lemon juice. Short on dill? Dried works at double the amount, but fresh is ideal. The garlic and onion powders can be swapped for 1 clove fresh garlic and 1 tbsp finely chopped onion if you're feeling fancy. For the croutons, Pepperidge Farm croutons from the store work in a pinch, but homemade toasted cubes have that perfect crunch. The dressing ratio is precise—don't double it unless you're serving a crowd, or it'll get too thin. Want extra tang? Add another 1/2 tbsp white wine vinegar.
The dressing keeps for 5 days in the fridge, sealed tight—it actually tastes better the next day as flavors meld. Croutons lose crunch fast, so toast them fresh or store in an airtight container for 2 days max. Grilled chicken reheats beautifully—microwave 30 seconds with a splash of water to keep it tender. Assemble the salad just before serving to maintain that crisp, creamy contrast. Leftovers? The dressing and croutons freeze well separately for up to 3 months—perfect for quick salads later.
Why You'll Love This Recipe
- No-Chop Needed: The Romaine just gets torn—not chopped—so you’re done in minutes. Honestly, my hands stay clean while the salad stays crisp.
- Creamy Chicken Magic: That buttermilk-sour cream-mayo mix? It turns plain chicken into something dangerously tender and tangy. You’ll want it on everything after the first bite.
- Lunch or Dinner: Same bowl works for a quick workday lunch or a light dinner when you’re too full for heavy meals. I’ve even sent it to potlucks—no one asks for seconds, but they always come back for more.
- Budget Hack: A single chicken breast stretches across three servings, and the dressing costs pennies to make. My wallet thanks me every time.
Step-by-step instructions for Applebee's copycat salad recipe
Here's how to recreate that iconic creamy ranch dressing and perfect crunchy toppings at home.
Prepare the Creamy Ranch Dressing
In a medium bowl, combine the 0.5 cup buttermilk, 0.5 cup sour cream, 0.25 cup mayonnaise, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk vigorously until completely smooth and well blended—this ensures no lumps remain in your dressing. The mixture should look like thick, pale yellow custard.
Next, stir in the 1 tablespoon white wine vinegar and 0.5 teaspoon sugar. Taste immediately and adjust seasoning if needed—this is your chance to perfect the balance between tangy, creamy, and slightly sweet. Cover the bowl and refrigerate for at least 1 hour before using. The flavors will meld beautifully during this time, creating that signature Applebee's ranch taste you love.
Create Crispy Croutons
Preheat your oven to 375°F. In a large skillet, melt the 2 tablespoons butter over medium heat. Add the 1.5 cups stale cubed bread and cook, stirring frequently, until the cubes are golden brown and crispy on all sides—about 8-10 minutes. The bread should release easily from the pan without sticking.
Transfer the croutons to a paper towel-lined plate to drain excess fat. While still warm, sprinkle them with the 0.25 cup freshly grated parmesan cheese and toss gently to coat evenly. The parmesan adds a savory depth that complements the ranch perfectly. Let them cool completely before assembling the salad.
Grill and Slice the Chicken
Season the 1.5 lb boneless skinless chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. The chicken should be golden brown on the outside with no pink remaining inside. Let it rest for 5 minutes before slicing into thin strips against the grain for maximum tenderness.
Here's the thing—don't skip the resting step. Chicken continues cooking as it rests, and this ensures juicy slices that won't dry out when tossed with the dressing. The strips should be about ¼-inch thick for the perfect bite size that holds up well in salads.
Assemble the Salad
Rinse and thoroughly dry the 1 head romaine lettuce, then chop into bite-sized pieces. In a large serving bowl, combine the lettuce with the sliced chicken strips and crispy croutons. Drizzle about half of the chilled ranch dressing over the top and toss gently to coat everything evenly. The dressing should cling to the lettuce without making it soggy.
For that restaurant-quality finish, divide the salad among four plates and drizzle with the remaining ranch dressing. Garnish with additional parmesan cheese if desired. Serve immediately while the croutons are still crispy and the chicken is warm—this is when the salad tastes best.
Pro Tips For Making Applebee'S Salad
- BRINE THE CHICKEN: Toss the chicken breast in a bowl with 1 cup buttermilk, 1 tsp salt, and 1 tsp black pepper—no need to marinate longer than 30 minutes. I learned this the hard way: dry, rubbery chicken ruins even the best dressing. The buttermilk’s acid tenderizes while keeping the meat juicy, and it doubles as part of the salad’s creamy base later.
- DRESS THE LETTUCE LAST: Keep the romaine dry until you’re ready to serve—tossing it with dressing too early wilts the leaves into sad, limp piles. Instead, layer the chicken and dressing over the lettuce right before eating. (Yes, it’s a pain, but the crunch makes all the difference.)
- COOK CHICKEN TO 165°F: Use a meat thermometer—grilling or baking chicken to 160°F is almost done, but 165°F guarantees it’s safe without drying it out. I used to eyeball it and end up with chicken that’s either raw or overcooked. The buttermilk-marinated version forgives a little, but precision wins here.
- WHISK THE DRESSING THICK: Mix the sour cream, mayo, and buttermilk (Applebee’s uses about ¼ cup each) until it’s smooth and holds its shape on the spoon. Thin it with a splash of milk if needed, but don’t skip the sour cream—it’s what gives the dressing that tangy richness. (And no, Greek yogurt isn’t the same.)
Storing and reheating your applebee's salad
Dressing Storage Secrets
The creamy ranch dressing is the heart of this salad, and it keeps beautifully in the fridge. Store it in an airtight container (I love these Levitating Glass Containers from Amazon) for up to 5 days.
The flavors actually deepen overnight, so making it ahead is a game-changer. For longer storage, transfer to a freezer-safe container and freeze for up to 3 months—just thaw in the fridge overnight before using. 💡
Crouton Crunch Preservation
Croutons lose their magic fast, so store them in an airtight container at room temperature for only 2 days maximum. To revive stale croutons, toss them in a dry skillet over medium heat for 2-3 minutes until crispy again.
For freezer storage, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep their crunch for up to 3 months this way.
Chicken Make-Ahead Magic
Grilled chicken stays tender when stored properly. Let it cool completely, then wrap tightly in plastic wrap or aluminum foil. It keeps in the fridge for 4 days or freezes for 3 months.
To reheat, microwave for 30-45 seconds with a splash of water—this prevents drying. For the best texture, slice the chicken fresh before assembling the salad whenever possible. 🍗
Salad Assembly Timing
Assemble this salad just before serving to maintain that perfect crunch-creamy contrast. If you must prep ahead, store components separately: lettuce (washed and dried) in a sealed container for 3 days, chicken in the fridge, and dressing in its airtight container.
Toss everything together right before eating for maximum freshness. The dressing will cling better to freshly chopped lettuce.
Reheating Leftovers
If you have leftover salad, store it in an airtight container for up to 2 days. To reheat, gently warm the chicken portion in a skillet over low heat for 2-3 minutes, then toss with the cold lettuce and dressing.
The croutons will lose some crunch, but the flavors remain delicious. For a quick fix, microwave the dressing separately and drizzle over the cold salad components.
Freezer-Friendly Components
Break this salad into freezer-friendly components for easy assembly later. Freeze the dressing, croutons, and chicken separately in labeled bags. When ready to eat, thaw overnight in the fridge. Assemble with fresh lettuce and a quick toss—it's almost like making it from scratch.
This method works perfectly for busy weeknights when you crave that Applebee's flavor without the drive-thru wait. ❄️
Nutrition facts
Frequently asked questions
What makes this copycat salad taste like Applebee's?
The secret lies in the dressing ratio and texture balance. The buttermilk and sour cream create that signature tangy creaminess, while the toasted croutons with parmesan replicate the restaurant's signature crunch. The grilled chicken is sliced thin against the grain for maximum tenderness, and the romaine lettuce must be crisp and fresh—no wilted greens here!
Can I make this salad without grilling the chicken?
For a quick version, pan-sear the chicken in a skillet with 1 tablespoon olive oil over medium-high heat for 5-6 minutes per side until golden. Or bake at 400°F for 15-18 minutes with the same seasoning. The texture will be slightly different but still delicious—just ensure it reaches 165°F internally.
How do I fix soggy croutons in my salad?
Soggy croutons happen when they absorb moisture from the dressing. To fix it, toss the salad with dressing just before serving and serve it immediately. For extra crunch, toast fresh croutons separately and add them on top of the salad instead of mixing them in. If you've already assembled it, sprinkle extra croutons on top right before eating.
What's the best way to store leftovers?
Store components separately for maximum freshness: lettuce (washed and dried) in a sealed container for 3 days, chicken in the fridge for 4 days, and dressing in an airtight container for 5 days. Croutons lose crunch quickly—keep them in an airtight container for only 2 days at room temperature. Reheat chicken gently in a skillet and toss with cold lettuce and dressing when ready to eat.
Can I make this salad vegetarian?
Yes! Swap the chicken for grilled halloumi cheese or marinated tofu strips. For a heartier option, add roasted chickpeas or crispy baked falafel. Keep the dressing and croutons the same—they're the star flavors. The salad will still be packed with that signature ranch flavor and satisfying crunch.