Asian Chicken Crunch Salad
A vibrant fusion of textures and flavors, this salad combines succulent chicken with crispy vegetables and a zesty dressing, making it a perfect meal option for lunch or dinner.
Ingredients
Chicken & Marinade
- 2 pieces boneless, skinless chicken breasts
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 cup panko breadcrumbs
- 1 piece egg, beaten
Salad Ingredients
- 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
Preparation
- In a bowl, combine soy sauce, honey, and sesame oil. Add the chicken breasts and marinate for 15 minutes.
- After marinating, dip each chicken breast in the beaten egg, then coat with panko breadcrumbs.
Cooking
- Cook the chicken using an air fryer at 375°F for 12-15 minutes, or pan-fry until golden brown and cooked through. Once cooked, slice the chicken into strips.
Dressing & Assembly
- In another bowl, whisk together all the dressing ingredients until well combined.
- In a large bowl, toss the mixed greens, shredded cabbage, julienned carrot, sliced cucumber, cilantro, and green onions.
- Add the sliced chicken, crispy wonton strips, and sliced almonds.
- Drizzle the dressing over the salad just before serving and toss lightly to combine.
Notes
For added flavor, consider using different types of greens or adding additional vegetables like bell peppers or snap peas. Marinating the chicken longer than 15 minutes allows for more intense flavor; just be sure not to leave it too long to avoid over-salting. To enhance the crunch factor, try adding sunflower seeds or crushed peanuts.