Best 2 Crispy Asian Chicken Salad Recipes

Crispy Asian chicken salad is a light and refreshing dish that combines crispy chicken with fresh vegetables and a delicious Asian-inspired dressing. The chicken is typically coated in a crispy breading and fried until golden brown, then tossed with a tangy dressing made with soy sauce, vinegar, and sesame oil. Fresh vegetables such as lettuce, cabbage, and cucumbers are added for a crunchy texture and a boost of nutrients. Crispy Asian chicken salad is a popular choice for lunch or dinner, and it can be easily adapted to suit your own dietary needs and preferences. In this guide, we will provide you with several recipes for crispy Asian chicken salad, each with its own unique flavor profile. So whether you are looking for a quick and easy weeknight meal or a more complex and sophisticated dish, we have a recipe that will satisfy your cravings!

Here are our top 2 tried and tested recipes!

CRISPY ASIAN CHICKEN SALAD

Crispy Asian Chicken Salad image

Asian flavor, crunchy almonds and crispy breaded chicken make this hearty salad something special. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1/2 cup panko bread crumbs
4 teaspoons sesame seeds
2 teaspoons canola oil
4 cups spring mix salad greens
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 medium carrot, julienned
1/2 cup sliced fresh mushrooms
2 tablespoons thinly sliced onion
2 tablespoons sliced almonds, toasted
1/4 cup reduced-fat sesame ginger salad dressing

Steps:

Flatten chicken breasts to 1/2-in. thickness. Combine hoisin sauce and sesame oil; brush over chicken. In a shallow bowl, combine panko and sesame seeds; dip chicken in mixture., In a large nonstick, cook chicken in oil until no longer pink, 5-6 minutes on each side., Meanwhile, divide salad greens between 2 plates. Top with peppers, carrot, mushrooms and onion. Slice chicken; place on top. Sprinkle with almonds and drizzle with dressing.

Nutrition Facts : Calories 386 calories, Fat 17g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 620mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

CRISPY ASIAN CHICKEN AND WATERCRESS SALAD

Crispy Asian Chicken and Watercress Salad image

Categories Chicken Ginger Fry Quick & Easy Radish Spring Watercress Gourmet

Yield Serves 2

Number Of Ingredients 14

Ingredients

For dressing
1/4 cup hoisin sauce
1/4 cup water
1 1/2 tablespoons soy sauce
1/2 teaspoon finely grated peeled fresh gingerroot
4 radishes
2 scallions
3/4 bunch watercress
3/4 cup fresh bean sprouts
For chicken
1 pound boneless chicken thighs with skin
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup vegetable oil for frying

Steps:

Make dressing:
In a small bowl whisk together dressing ingredients. Halve radishes lengthwise and cut crosswise into 1/8-inch-thick slices. Diagonally cut scallions into 1/4-inch-thick slices. Discard coarse stems from watercress. In a bowl chill radishes, scallions, watercress, and bean sprouts while preparing chicken.
Prepare chicken:
Pat chicken dry and season with salt. Cut chicken into 1/4-inch-thick strips, without removing skin. In a bowl stir together flour and cornstarch and add chicken, tossing until coated well. In a 12-inch skillet heat oil over moderately high heat until hot but not smoking and fry chicken in batches, separating pieces and turning them occasionally, until crisp and cooked through, 6 to 8 minutes. With a slotted spoon transfer chicken as fried to paper towels to drain.
In a bowl toss chicken with three fourths dressing. Toss vegetables with remaining dressing and combine with chicken.

Tips:

For the chicken: Use boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. You can also use pre-cooked chicken, such as rotisserie chicken, to save time.
To make the chicken crispy, coat it in a mixture of cornstarch, flour, salt, and pepper before pan-frying. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to the coating.
Be sure to cook the chicken over medium-high heat so that it gets crispy on the outside and cooked through on the inside.
For the salad: Use a variety of greens, such as romaine lettuce, spinach, and arugula. You can also add vegetables, such as shredded carrots, cucumber, and bell peppers.
For the dressing: Use a combination of soy sauce, rice vinegar, oil, and sesame oil. You can also add other ingredients, such as honey, ginger, or garlic, to taste.
To assemble the salad, simply combine the chicken, salad greens, and dressing in a bowl and toss to coat.

Conclusion:

This crispy Asian chicken salad is a flavorful and healthy dish that is perfect for a quick and easy meal. The chicken is crispy and tender, the salad is fresh and crunchy, and the dressing is tangy and delicious. This salad is sure to be a hit with your family and friends.