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–+ servings
A bowl of chicken salad with noodles and vegetables
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Crispy Chicken Asian Salad

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!
Course Dinner, Salad
Cuisine Asian
Keyword Crispy Chicken Asian Salad
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 1410kcal
Author Katie Cooksey

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: 1410kcal | Carbohydrates: 107g | Protein: 95g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 320mg | Sodium: 2175mg | Potassium: 2142mg | Fiber: 9g | Sugar: 26g | Vitamin A: 2104IU | Vitamin C: 80mg | Calcium: 270mg | Iron: 8mg
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