Crispy Asian Chicken Salad

Save this recipe on:

I still remember the first time I made this Crispy Asian Chicken Salad. It was a warm evening and I wanted something that hit the perfect balance between refreshing and satisfying. This salad brought a vibrant burst of textures and flavors that surprised even me. The golden crunch of the chicken, the crispness of the cabbage, and that tangy, nutty dressing came together better than I could have imagined.

I love how versatile this salad is. You can throw it together quickly for a weeknight meal or present it beautifully at a dinner gathering and still impress everyone at the table. The textures are delightful, especially the contrast between the crunchy veggies and the warm, crispy chicken. I always make a bit of extra dressing because it’s that good—zesty, sweet, and rich with sesame.

When I want something light but still comforting, this salad is my go-to. And every time I serve it, there’s never a bite left. For fans of hearty yet fresh flavors, like those in my Marry Me Chicken Pasta or the rich Creamy Garlic Chicken Breasts, this dish hits a totally different but equally satisfying note.

Why You’ll Love This Crispy Asian Chicken Salad

This salad is a perfect marriage of crunchy, savory, and fresh. The chicken is fried to golden perfection, offering that satisfying crunch in every bite. The veggies stay bright and crisp, and the homemade Asian-inspired dressing ties it all together with just the right touch of sweetness and tang. It’s great for meal prep, highly customizable, and makes even the pickiest eater ask for seconds.

Ingredients

Chicken breast is essential for its lean protein and perfect texture when fried. It gets incredibly crispy while staying juicy on the inside.

Cornstarch and flour combine to create a coating that fries up golden and crisp, giving the chicken that irresistible crunch.

Cabbage (both red and green) provides a refreshing and crunchy base that holds up well under dressing.

Carrots bring a subtle sweetness and vibrant color to the salad.

Green onions add a sharp, fresh contrast that lifts the whole dish.

Chopped almonds or cashews lend a nutty crunch that enhances the Asian flavor profile.

Sesame seeds sprinkle in extra texture and a light toasty note.

Soy sauce, rice vinegar, honey, and sesame oil form the backbone of the dressing, delivering a balance of savory, tangy, and sweet.

Garlic and ginger add warmth and depth to the dressing.

How to Make Crispy Asian Chicken Salad

Step 1: Prep the Chicken

Slice the chicken breast into thin strips. Toss them in a mixture of cornstarch and flour with a pinch of salt and pepper. This mix helps achieve that golden crust.

Step 2: Fry the Chicken

Heat oil in a skillet over medium-high heat. Fry the coated chicken strips in batches until golden brown and crispy on all sides. Drain on paper towels and set aside.

Step 3: Mix the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until well combined.

Step 4: Assemble the Salad

In a large bowl, combine shredded red and green cabbage, julienned carrots, and chopped green onions. Toss in the toasted almonds or cashews and sesame seeds.

Step 5: Add Chicken and Dress

Top the salad with the crispy chicken strips. Drizzle the dressing over everything and toss gently until well coated. Serve immediately for the best texture and flavor.

Recipe Variations and Possible Substitutions

If you’re out of chicken breast, boneless chicken thighs are a great alternative—they stay moist and crisp beautifully. You can also swap the fried chicken for grilled or baked for a lighter version. For a vegetarian twist, try crispy tofu or even tempeh, which soak up the flavors of the dressing wonderfully.

Not a fan of cabbage? Mixed greens or romaine lettuce can substitute as the base. Want more crunch? Add fried wonton strips or crispy noodles on top. Swap almonds for peanuts, or add mandarin oranges or thinly sliced bell peppers for a fruity brightness.

Gluten-free? Use tamari instead of soy sauce and cornstarch alone as the coating for the chicken.

Serving and Pairing Suggestions

This salad is a standalone meal but pairs beautifully with a light soup like miso or an appetizer such as spring rolls. For drinks, chilled green tea or a crisp white wine like Sauvignon Blanc complements it well. Serve it family-style or in individual bowls with chopsticks for a fun presentation.

Storage and Reheating Tips

Store the components separately to preserve freshness. Keep the salad mix in an airtight container for up to 2 days. The chicken is best stored in a separate container and reheated in an oven or air fryer to restore its crispiness. The dressing will keep in the fridge for up to a week—just give it a shake before using.

FAQs

Can I make Crispy Asian Chicken Salad ahead of time?

Yes, just keep the chicken, veggies, and dressing separate until you’re ready to serve. This keeps everything fresh and crisp.

What type of cabbage is best for Crispy Asian Chicken Salad?

A mix of red and green cabbage provides both crunch and color, but you can use either one if that’s what you have.

Can I bake the chicken instead of frying it for Crispy Asian Chicken Salad?

Absolutely. Bake at 425°F for 20-25 minutes until golden and crisp. Spritz with oil before baking for a better texture.

Is Crispy Asian Chicken Salad good for meal prep?

It’s great for meal prep as long as you store each component separately and assemble just before eating.

Related Recipe You’ll Like

If you’re into bold flavors and hearty meals, try my Creamy Garlic Butter Chicken Rotini in Parmesan Sauce or the refreshing twist of the Blueberry Peach Feta Salad. Both are flavorful options that offer contrast in textures and richness.

Save and Share This Recipe for Later

Loved this Crispy Asian Chicken Salad? Make sure to pin it on your favorite Pinterest board so you can easily find it again. Share it with your friends and family on Facebook or Instagram to spread the love. Don’t forget to tag me when you make it—I always enjoy seeing your creations!

Save this recipe on: