Description
A vibrant Asian-inspired salad with crispy chicken, fresh vegetables, and a tangy sesame-ginger dressing. Packed with crunch and flavor, this salad is perfect for a light yet satisfying meal.
Ingredients
Scale
- 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
- Marinate chicken: Combine soy sauce, honey, and sesame oil in a bowl. Add chicken and marinate for 15 minutes.
- Coat chicken: Dip marinated chicken in beaten egg, then coat with panko breadcrumbs.
- Cook chicken: Air fry at 375°F for 12-15 minutes or pan-fry until golden and cooked through. Slice into strips.
- Prepare dressing: Whisk together all dressing ingredients until well combined.
- Assemble salad: Toss mixed greens, cabbage, carrot, cucumber, cilantro, and green onions in a large bowl.
- Top: Add sliced chicken, wonton strips, and almonds.
- Serve: Drizzle with dressing just before serving and toss lightly.
Notes
- Meal prep: Store dressing separately to keep salad crisp.
- Vegetarian option: Replace chicken with crispy tofu or tempeh.
- Extra crunch: Add mandarin oranges or snap peas.
- Spice level: Adjust red pepper flakes to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Fryer/Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/2 recipe
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg