Asian Chicken Crunch Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Top salad: Arrange the sliced chicken strips atop the salad. Sprinkle with crispy wonton strips and sliced almonds for added crunch.
- 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
Find it online: https://cookwithruby.com/asian-chicken-crunch-salad-recipe/
