Asian Chicken Crunch Salad
A refreshing salad with juicy chicken, colorful vegetables, and a crunch from wonton strips and almonds, perfect for a light meal or side dish.
Ingredients
Chicken Marinade
- 2 pieces boneless, skinless chicken breasts
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
Coating & Salad Ingredients
- 1/2 cup panko breadcrumbs
- 1 piece egg, beaten
- 4 cups mixed greens (romaine, cabbage, kale)
- 1 cup shredded red cabbage
- 1 piece carrot, julienned
- 1/2 piece 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
Marinating Chicken
- In a bowl, combine the soy sauce, honey, and sesame oil. Add the chicken breasts and allow them to marinate for 15 minutes.
Cooking Chicken
- After marinating, dip the chicken in the beaten egg and then coat it with panko breadcrumbs.
- Air fry the chicken at 375°F for 12-15 minutes or pan-fry it until golden brown and cooked through. Once ready, slice the chicken into strips.
Preparing Dressing
- In a separate bowl, whisk together all the dressing ingredients until well combined.
Assembling Salad
- In a large bowl, toss together the mixed greens, shredded red cabbage, julienned carrot, sliced cucumber, chopped cilantro, and sliced green onions.
- Add the sliced chicken, crispy wonton strips, and sliced almonds to the salad.
- Drizzle with the dressing just before serving and toss lightly to combine.
Notes
Best served immediately after dressing to maintain the crispness of the vegetables and wonton strips. Garnish with additional green onions or sesame seeds for a more festive presentation. This recipe can be easily made vegetarian by substituting chicken with tofu or tempeh.