Crispy Asian Chicken Salad

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If there’s one salad I find myself making over and over again, it’s this Crispy Asian Chicken Salad. It delivers the perfect mix of texture and taste: crunchy cabbage, tender juicy chicken, and a sweet-savory dressing that ties it all together. This dish is more than just a salad; it’s a full, satisfying meal I can rely on whether I’m feeding the family or prepping lunch for the week.

I first came up with this salad when I had leftover crispy chicken from dinner and wanted something refreshing but substantial. That experiment turned into a weekday staple. The flavors hit all the right notes—umami, tangy, slightly spicy, with a hint of sweetness. Each bite has a satisfying crunch from the vegetables and crispy chicken, balanced by the softness of mandarin oranges and a drizzle of sesame dressing.

What I also love is how easily customizable this salad is. It works with grilled chicken, tofu, or even leftover rotisserie chicken if I’m short on time. I often toss in extras like chopped cashews, cilantro, or crispy wonton strips depending on what I have on hand. But no matter how I adapt it, the core of this salad always remains delicious and comforting.

Why You’ll Love This Crispy Asian Chicken Salad

This salad combines everything you want in a satisfying meal—crisp textures, vibrant colors, and bold flavors. The crispy chicken adds an indulgent crunch while the veggies keep it light and refreshing. The sesame-ginger dressing brings a sweet-savory depth that ties everything together. It’s quick to prepare, great for meal prep, and flexible enough to suit different dietary needs. If you’re looking for something that’s healthy, hearty, and full of flavor, this salad checks every box.

Ingredients

Chicken thighs or breasts: I love using chicken thighs because they stay juicier when cooked, but breasts work perfectly too if you’re after a leaner protein. They bring savory richness to the salad.

Cornstarch and flour: These are essential for coating the chicken and giving it that golden, crispy texture once fried.

Napa cabbage and red cabbage: These form the crunchy, colorful base of the salad. Napa is slightly sweet and tender, while red cabbage adds a beautiful contrast and deeper crunch.

Carrots: Julienned or shredded, they add sweetness and another layer of crunch.

Green onions: They provide a subtle sharpness and color.

Mandarin oranges: These add brightness and sweetness that balances out the savory chicken and tangy dressing.

Toasted almonds or cashews: I usually go with sliced almonds for a buttery crunch, but cashews give a slightly creamy bite.

Crispy wonton strips: These are optional, but I highly recommend them for extra crunch and that restaurant-style finish.

Sesame-ginger dressing: A blend of sesame oil, soy sauce, rice vinegar, honey, and grated ginger brings the whole salad together with a punch of umami.

How to Make Crispy Asian Chicken Salad

Step 1: Prep the Chicken

Cut the chicken into bite-sized pieces and coat them in a mixture of cornstarch and flour. This combo ensures a light, crispy crust when you fry them. Heat oil in a skillet and fry the pieces until golden brown and crispy. Let them drain on paper towels while you prep the salad.

Step 2: Chop and Assemble the Vegetables

Thinly slice the napa cabbage and red cabbage. Shred or julienne the carrots, chop the green onions, and place everything in a large bowl. Toss in the mandarin oranges, nuts, and crispy wonton strips if using.

Step 3: Make the Dressing

In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and grated ginger. Taste and adjust if you like it sweeter or tangier.

Step 4: Bring It All Together

Add the crispy chicken to the salad bowl, drizzle the dressing over the top, and toss gently until everything is coated evenly. Serve immediately to enjoy the contrast of hot crispy chicken with the cool, fresh veggies.

Recipe Variations and Possible Substitutions

This Crispy Asian Chicken Salad is flexible enough to suit your preferences or pantry. Swap the chicken with crispy tofu for a vegetarian version that still gives you great texture. If you’re avoiding fried foods, grilled chicken or air-fried tenders are a wonderful alternative. Out of napa cabbage? Romaine lettuce or shredded iceberg works in a pinch. You can also use peanuts or sunflower seeds instead of almonds for a nutty crunch.

The sesame-ginger dressing is easy to tweak—use maple syrup instead of honey, or add garlic and a splash of lime juice for extra zing. Want it spicy? A few drops of sriracha or a pinch of red pepper flakes do the trick.

Serving and Pairing Suggestions

This salad is a full meal on its own, but you can pair it with a warm side of jasmine rice or miso soup for a cozy lunch or dinner. When I make this for guests, I often serve it alongside spring rolls or potstickers to round out the meal. For drinks, something citrusy like lemon iced tea or a light white wine complements the bold flavors nicely.

Storage and Reheating Tips

For best results, store the crispy chicken separately from the salad mix and dressing. Keep each in airtight containers in the fridge for up to 3 days. Reheat the chicken in an air fryer or oven to restore its crunch before serving. If you’ve already dressed the salad, it’s best eaten the same day since the cabbage will lose its crisp texture.

FAQs

How do I keep the chicken crispy in the Crispy Asian Chicken Salad?

To keep the chicken crispy, store it separately and reheat in an air fryer or oven before adding it to the salad. Avoid adding the dressing until just before serving.

Can I make Crispy Asian Chicken Salad ahead of time?

Yes! You can prep all components ahead: chop the veggies, mix the dressing, and cook the chicken. Just store everything separately and combine when ready to eat.

What protein alternatives work well in Crispy Asian Chicken Salad?

Grilled shrimp, tofu, or even shredded rotisserie chicken work beautifully. The salad base and dressing are versatile enough to pair with many proteins.

Is Crispy Asian Chicken Salad gluten-free?

It can be! Use tamari instead of soy sauce, a gluten-free flour blend for the chicken coating, and double-check your dressing ingredients.

Can I use a store-bought dressing for Crispy Asian Chicken Salad?

Absolutely. A good quality sesame-ginger or Asian vinaigrette works if you’re short on time. Just be sure to taste and adjust it to your liking.

Related Recipe You’ll Like

If you’re loving the texture and flavors of this Crispy Asian Chicken Salad, you’ll definitely want to check out this light and zesty Lemon Chicken Veggie Orzo Stir Fry. It’s another weeknight winner that combines lean protein with vibrant veggies and bold flavors. Also, don’t miss the Easy Chicken Fried Rice for a quick skillet meal loaded with savory satisfaction.

If you’re in the mood for something snackable, the Crispy and Delicious Easy Chinese Egg Rolls are a great complement to your salad night!

Save and Share for Later

If this Crispy Asian Chicken Salad sounds like something you’d love, don’t forget to pin it to your favorite recipe board on Pinterest so you can come back to it anytime. Sharing is caring—send it to a friend who loves a good crunch or post it on your socials to spread the deliciousness. Whether you’re meal prepping or cooking for a group, this recipe is one you’ll want to keep close by!

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