0
You have 0 items in your cart
Go To Shopping
Save
Contact
0
You have 0 items in your cart
Go To Shopping

Crispy Chicken Asian Salad

Be the first to rate this recipe!
By Katie
May 29, 2025
Leave a comment!
Jump to Recipe Jump to Video

This post may contain affiliate sales links. Please read my disclosure policy.

This Crispy Chicken Asian Salad is loaded with bold flavor, plenty of crunch, and a creamy sesame ginger dressing that pulls it all together. The toasted ramen, sweet mandarin oranges, and juicy, golden chicken hit every texture you want in a salad. It’s fresh, filling, and honestly…kind of addictive. This is it. This is your new favorite salad.

A bowl of salad with breaded sliced chicken, orange segments, shredded vegetables, noodles, and sesame seeds, served next to a folded napkin with a fork and spoon.


 

Ingredients Needed For Crispy Chicken Asian Salad

I’ve grouped the ingredients into 3 sections – the dressing, salad and chicken. Here’s everything you’ll need:

For the dressing–

  • Fresh ginger and garlic– blended smooth
  • Mayonnaise-for a creamy base
  • Honey-for sweetness
  • Soy sauce or coconut aminos– for salty depth
  • Rice wine vinegar-to brighten things up
  • Coarsely ground black pepper– to taste
  • Sesame oil– slowly streamed in to emulsify

For the salad–

  • Ramen noodles-(seasoning packet discarded), crushed into bite-size pieces
  • Sliced almonds and salted sunflower seeds– toasted for crunch
  • Napa cabbage and red cabbage– chopped
  • Mixed greens– romaine lettuce, iceberg lettuce, or green cabbage work too
  • Green onions– thinly sliced
  • Canned mandarin oranges– drained
  • Sesame seeds-(optional) for topping

For the chicken–

  • Chicken breast– pounded thin for even cooking
  • Salt and pepper– to season
  • All-purpose flour, eggs, and breadcrumbs– for dredging station
  • Butter, avocado oil (or olive oil), and sesame oil-for frying
Your paragraph text 5

Tips for the Best Chicken Asian Salad

  • Don’t skip pounding the chicken—it’s the only thing that ensures even cooking and juicy meat.
  • A food processor can help shred cabbage fast.
  • Make the dressing ahead—it stores well in an airtight container for 5–7 days.
  • For extra crunch factor, double the ramen noodle topping.
  • Use a paper towel–lined rack to keep fried chicken crispy.
Crispy Chicken Asian Salad 54

How to Make Crispy Chicken Asian Salad

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post.

A hand pours honey from a small bowl into a blender containing a creamy mixture.
Overhead view of a blender containing mayonnaise, soy sauce, vinegar, pepper, and other seasonings, ready to be mixed.
Oil being poured into a blender containing an orange liquid mixture.
Overhead view of an orange smoothie mixture in a blender on a countertop, with small bowls of seeds and nuts, a green cloth, and a glass jar nearby.
A hand holding a glass jar filled with a frothy brown smoothie above a blender, with nuts and a green cloth in the background.
A hand holding a glass jar filled with a creamy, light brown smoothie; blurred bowls of oats and nuts in the background.

Pro Tip: If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle some coarse salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.

A hand uses a wooden meat tenderizer to crush instant ramen noodles inside a plastic bag on a white surface.
Crispy Chicken Asian Salad 22
A frying pan filled with uncooked instant ramen noodles, sliced almonds, and seasoning on a countertop.
A hand holds a raw chicken breast on a wooden cutting board while slicing it horizontally with a chef's knife.
A wooden meat mallet is used to pound a raw chicken breast covered in plastic wrap on a round wooden cutting board.
A person slices raw chicken breast on a wooden cutting board with a kitchen knife.
A hand sprinkles seasoning onto raw chicken breasts placed on a wooden cutting board, with more chicken on a plate in the background.
Three bowls on a wooden board containing flour, beaten eggs, and breadcrumbs, arranged vertically on a white marble surface.
A piece of raw chicken being coated in flour with metal tongs over a white bowl on a wooden board, next to a bowl of beaten eggs.
A hand uses tongs to dip a flour-coated item into beaten eggs in a green bowl, with other bowls on a wooden board nearby.
Tongs dip a piece of raw, battered food into a bowl of breadcrumbs, preparing it for breading on a light kitchen countertop.
A metal spatula moves a stick of butter in a black cast iron skillet as it melts and bubbles.
A breaded cutlet frying in a cast iron skillet with bubbling oil.
A breaded chicken cutlet frying in a black skillet with bubbling oil.
A piece of seasoned, cooked chicken resting on a metal cooling rack over a wooden cutting board.
A hand slices a piece of breaded, cooked chicken on a wooden cutting board with a large knife.

Pro Tip: Aim for 165°F. Use a thermometer to be sure your crispy chicken is safe and juicy.

A person tosses a salad with shredded cabbage, lettuce, ramen noodles, and seeds in a glass bowl using two utensils.
A hand pours a brown dressing over a bowl of mixed chopped lettuce, red cabbage, and other fresh salad ingredients.
A glass bowl filled with mixed salad greens, purple cabbage, and dressing, with two gold serving utensils on a white surface and a green textured cloth nearby.
A bowl of salad topped with sliced breaded chicken cutlet, shredded lettuce, cabbage, uncooked ramen noodles, and sprinkled with sesame seeds.

Storing + Make Ahead Directions

Keep leftover salad and chicken in separate airtight containers. Best within 1–2 days. The chicken can be reheated in the air fryer for crispiness.

Can I freeze this recipe?
No, this is not a freezer-friendly dish. The crunchy vegetables and fried chicken won’t hold up well after freezing. Enjoy it fresh.

Can I make it ahead?
Yes, prep everything ahead but store the dressing in a separate container. Toss right before serving to keep that delicious crunch.

More Salad Recipes to Try!

This crispy chicken asian salad checks every box: fresh, filling, and full of flavor. Keep this one in your rotation. It’s a favorite for a reason. The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A bowl of chicken salad with noodles and vegetables

Crispy Chicken Asian Salad

Katie Cooksey
My Crispy Chicken Asian Salad is the ultimate dinner salad with crunchy ramen noodles, mandarin oranges, and a homemade dressing that you'll want to eat with a spoon!
Be the first to rate this recipe!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dinner, Salad
Cuisine Asian
Servings 4
Calories 1410 kcal

Ingredients
  

for the dressing-

  • 1 inch ginger fresh
  • 1 clove garlic fresh
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons soy sauce or coconut aminos
  • 1 tablespoon rice wine vinegar
  • black pepper coarsely ground, to taste
  • 3 tablespoons sesame oil

for the salad-

  • 1/2 cup sliced almonds
  • 1/4 cup sunflower seeds I used salted
  • 6 oz Ramen noodles (2 packages) seasoning packet discarded
  • 4 cups napa cabbage chopped, heaping cups
  • 1 1/2 cups red cabbage shredded
  • 2 cups mixed greens chopped, heaping cups
  • 1/2 cup green onion diced, both green and white parts
  • 15 oz mandarin oranges 1 can
  • sesame seeds for garnish (optional)

for the chicken-

Instructions
 

for the dressing-

  • Add all dressing ingredients except sesame oil to a blender.* With blender on, slowly pour in sesame oil and blend until emulsified, about 30 seconds.
    Oil being poured into a blender containing an orange liquid mixture.
  • Place dressing in a container or small jar for serving and set aside.
    A hand holding a glass jar filled with a creamy, light brown smoothie; blurred bowls of oats and nuts in the background.

for the salad-

  • Using a mallet or rolling pin, crush ramen noodles into bite sized pieces. I do this right in the package they come in.
    A hand uses a wooden meat tenderizer to crush instant ramen noodles inside a plastic bag on a white surface.
  • Heat a large dry pan (no oil) over medium heat. Add the sliced almonds, sunflower seeds, and ramen noodles in a single layer.
    A green bowl containing dry instant ramen noodles, chopped almonds, and sunflower seeds, placed on a green and white checkered cloth.
  • Swirl the pan every 15–30 seconds to prevent burning. Watch for color change – they will turn a light golden brown and smell fragrant in 3–5 minutes.
    A frying pan filled with uncooked instant ramen noodles, sliced almonds, and seasoning on a countertop.
  • Remove and transfer to a plate to cool completely.
  • In a large salad bowl, toss together cabbages, greens, onions, mandarin oranges, almonds, sunflower seeds, and ramen noodles until combined.
    A glass bowl filled with salad greens, mandarin orange slices, ramen noodles, and almonds, placed on a green cloth with gold utensils and a jar labeled "love" nearby.
  • Drizzle dressing overtop of salad and toss again to coat evenly.
    A hand pours a brown dressing over a bowl of mixed chopped lettuce, red cabbage, and other fresh salad ingredients.
  • Divide salad into 4 serving bowls.

for the chicken-

  • Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness. If the breast is super thick, start by slicing it in half horizontally.
    A wooden meat mallet is used to pound a raw chicken breast covered in plastic wrap on a round wooden cutting board.
  • Cut each flattened chicken breast into 2 pieces (width wise) to create four separate pieces, which will be easier to work with.
    A hand sprinkles seasoning onto raw chicken breasts placed on a wooden cutting board, with more chicken on a plate in the background.
  • Season chicken with salt and pepper to taste.
    Two raw chicken breast fillets on a wooden cutting board, sprinkled with pepper, with additional fillets on a white plate nearby, on a marble countertop.
  • Set up your dredging station by placing flour, beaten eggs, and bread crumbs into 3 separate shallow dishes.
    Three bowls on a wooden board containing flour, beaten eggs, and breadcrumbs, arranged vertically on a white marble surface.
  • Preheat a large, nonstick or cast iron skillet over medium high heat.
  • Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.
    Tongs dip a piece of raw, battered food into a bowl of breadcrumbs, preparing it for breading on a light kitchen countertop.
  • Melt butter and both oils in the pan once it is nice and hot. Working in small batches, place chicken into hot pan and cook until each side is golden brown, about 3-4 minutes per side, checking to make sure it's not burning.
    A breaded cutlet frying in a cast iron skillet with bubbling oil.
  • Transfer to a cooling rack, repeating until remaining chicken is all fried. Allow to rest for a couple of minutes before slicing and placing on top of each salad. Garnish with sesame seeds if desired and serve.
    Two bowls of salad with sliced breaded chicken, shredded vegetables, orange segments, and sesame seeds on top.

Video

Notes

*If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle some coarse salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified. 

Nutrition

Calories: 1410kcalCarbohydrates: 107gProtein: 95gFat: 67gSaturated Fat: 15gPolyunsaturated Fat: 20gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 320mgSodium: 2175mgPotassium: 2142mgFiber: 9gSugar: 26gVitamin A: 2104IUVitamin C: 80mgCalcium: 270mgIron: 8mg
Keyword Crispy Chicken Asian Salad
Rate This RecipePlease consider Leaving a 5-Star Review!

Share a Comment

Your email address will not be published.

Recipe Rating




Never miss a recipe!

Join thousands of readers and receive easy recipes via email for FREE!
Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

“logos”