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Crispy Asian Chicken Salad

Crispy Asian Chicken Salad
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Crispy Asian Chicken Salad is a vibrant, crunchy dish featuring tender, breaded chicken breast strips paired with fresh mixed greens, shredded carrots, red cabbage, and a zesty Asian-inspired dressing. Ready in under 30 minutes, this salad offers a perfect balance of textures and flavors, ideal for a light lunch, dinner, or meal prep.

Ingredients

Scale

Chicken and Coating:

  • 2 boneless, skinless chicken breasts, sliced into thin strips
  • Salt and pepper, to taste
  • Garlic powder, a pinch
  • Flour, for coating (about ½ cup)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about ½ inch depth)

Salad Vegetables:

  • 4 cups mixed salad greens (romaine, spinach, arugula)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage
  • 3 green onions, sliced
  • ¼ cup fresh cilantro, chopped

Dressing:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger

Garnish:

  • 2 tablespoons toasted sesame seeds
  • Optional: thinly sliced red chili peppers and extra chopped fresh cilantro

Instructions

  1. Prepare the Chicken: Slice the chicken breasts into thin strips. Season with salt, pepper, and a pinch of garlic powder. Coat each piece first in flour, then dip in beaten egg, and press into panko breadcrumbs to ensure a crispy finish after frying.
  2. Cook the Chicken: Heat a generous layer of vegetable oil in a skillet over medium heat. Fry the breaded chicken strips in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
  3. Prepare the Dressing: In a bowl, whisk together soy sauce, rice vinegar, honey or agave, toasted sesame oil, minced garlic, and freshly grated ginger until smooth and well combined. Adjust the balance by adding more honey for sweetness or rice vinegar for acidity, if desired.
  4. Assemble the Salad: In a large mixing bowl, combine mixed salad greens, shredded carrots, red cabbage, sliced green onions, and chopped cilantro. Toss lightly with the dressing to coat evenly.
  5. Combine and Serve: Place the crispy chicken strips on top of the dressed salad. Sprinkle generously with toasted sesame seeds and, if desired, garnish with thinly sliced red chili peppers and extra cilantro. Serve immediately to maintain the crunchiness of the chicken and freshness of the vegetables.

Notes

  • Use fresh vegetables and herbs for the best flavor and texture.
  • Pat chicken strips dry before breading to help the coating stick and crisp better.
  • Cook chicken in small batches to prevent overcrowding and keep the oil temperature steady for crispiness.
  • Make the dressing ahead of time to allow flavors to meld and intensify.
  • Toss the salad just before serving to keep the vegetables crisp.
  • Whisk the dressing thoroughly to incorporate air and achieve a smooth texture.

Nutrition

Keywords: Asian chicken salad, crispy chicken salad, healthy chicken salad, quick dinner salad, gluten free chicken salad, crunchy chicken salad

Find it online: https://mealsbysarah.com/crispy-asian-chicken-salad/