Asian Chicken Crunch Salad Recipe

Introduction

This Asian Chicken Crunch Salad is a vibrant and flavorful dish that’s both satisfying and fresh. Crispy, marinated chicken pairs perfectly with a crunchy mix of vegetables and a zesty, homemade dressing. It’s a great option for a quick lunch or a light dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 4 cups mixed greens (romaine, cabbage, kale)
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup crispy wonton strips
• 1/4 cup sliced almonds

Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Step 1: Combine 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil in a bowl. Add chicken breasts and marinate for 15 minutes.
2. Step 2: Dip the marinated chicken in the beaten egg, then coat evenly with panko breadcrumbs.
3. Step 3: Cook the chicken by air frying at 375°F for 12-15 minutes or pan-frying until golden and fully cooked. Once cooked, slice into strips.
4. Step 4: Whisk together all dressing ingredients—soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes—until well combined.
5. Step 5: In a large bowl, toss mixed greens, shredded red cabbage, julienned carrot, sliced cucumber, chopped cilantro, and green onions.
6. Step 6: Top the salad with the sliced chicken, crispy wonton strips, and sliced almonds.
7. Step 7: Drizzle the dressing over the salad just before serving and toss lightly to combine.

Tips & Variations

• For extra crunch, try adding toasted sesame seeds or crushed peanuts instead of almonds.
• Substitute chicken breasts with tofu for a vegetarian version.
• If you don’t have an air fryer, pan-frying the chicken in a little oil works just as well.
• Adjust the red pepper flakes to control the spiciness of the dressing.

Storage

Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet or microwave before adding to fresh greens. Avoid tossing the salad with dressing before storing to keep the greens crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the chicken and dressing in advance, but it’s best to assemble the salad just before serving to maintain its crunch and freshness.

What can I use instead of wonton strips?

If you can’t find crispy wonton strips, substitute with tortilla strips, fried noodles, or crispy baked pita chips for a similar crunch.

Asian Chicken Crunch Salad Recipe

Print Recipe

★★★★★

4.5 from 234 reviews

This Asian Chicken Crunch Salad features crispy air-fried chicken coated in a crunchy panko crust atop a vibrant mix of fresh greens, shredded cabbage, and crunchy vegetables. Tossed with a tangy and slightly sweet Asian-inspired dressing, this salad offers a perfect balance of textures and flavors, making it a refreshing and satisfying meal.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Air Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken and Coating

• 2 boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 cup panko breadcrumbs
• 1 egg, beaten

Salad

• 4 cups mixed greens (romaine, cabbage, kale)
• 1 cup shredded red cabbage
• 1 carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup crispy wonton strips
• 1/4 cup sliced almonds

Dressing

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Marinate chicken: Combine 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil in a bowl. Add the chicken breasts, coating them well, and marinate for 15 minutes to infuse flavor.
2. Coat chicken: Dip the marinated chicken breasts into the beaten egg, ensuring they are fully coated. Then press them into the panko breadcrumbs to form an even, crunchy crust.
3. Cook chicken: Preheat an air fryer to 375°F (190°C). Place the coated chicken breasts in the air fryer basket and cook for 12-15 minutes until golden brown and cooked through. Alternatively, pan-fry in a skillet over medium heat until chicken is cooked and crust is crisp. Once cooked, slice the chicken into strips.
4. Prepare dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and optional red pepper flakes until well combined.
5. Assemble salad: In a large mixing bowl, toss together mixed greens, shredded red cabbage, julienned carrot, thinly sliced cucumber, chopped cilantro, and sliced green onions.
6. Top salad: Arrange the sliced chicken strips atop the salad. Sprinkle with crispy wonton strips and sliced almonds for added crunch.
7. Serve: Drizzle the prepared dressing over the salad just before serving. Toss lightly to coat all ingredients and enjoy immediately for best texture and flavor.

Notes

• For a gluten-free version, substitute gluten-free panko breadcrumbs and soy sauce with tamari.
• Red pepper flakes are optional and can be adjusted based on preferred spice level.
• The salad is best served immediately after dressing to maintain the crunch of wonton strips and almonds.
• Leftover dressing can be stored in the refrigerator for up to 3 days.
• You can substitute chicken breasts with chicken thighs if preferred; adjust cooking time accordingly.

Keywords: Asian chicken salad, crunchy chicken salad, air fryer chicken, panko crust chicken, healthy Asian salad, sesame chicken salad