Description
A delightful blend of crispy chicken, fresh greens, and zesty sesame-ginger dressing!
Ingredients
Scale
- 4 cups mixed greens (romaine, kale, or cabbage blend)
- 1/2 cucumber, thinly sliced
- 1 carrot, julienned
- 1 cup shredded red cabbage
- 1/4 cup chopped cilantro
- 1/4 cup green onions, sliced
- 1/4 cup sliced almonds
- 1/4 cup crispy wonton strips
- 2 boneless skinless chicken breasts
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 3 tbsp soy sauce (for dressing)
- 2 tbsp rice vinegar
- 1 tbsp honey (for dressing)
- 1 tbsp sesame oil (for dressing)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes (optional)
Instructions
- Start by preparing the marinade for the chicken. In a mixing bowl, combine soy sauce, honey, and sesame oil until well blended. Place the chicken breasts in the bowl, ensuring they’re completely coated in the marinade. Allow the chicken to marinate for at least 15 minutes. This helps infuse the meat with flavor and keeps it juicy during cooking.
- After the chicken has marinated, it’s time to prepare it for cooking. Beat one egg in a shallow bowl. In another bowl, pour in the panko breadcrumbs. First, dip each piece of marinated chicken into the beaten egg, allowing any excess to drip off, and then coat them in the panko breadcrumbs, pressing lightly to ensure an even coating. This will give your chicken a delightful crunch once cooked.
- Now, choose your cooking method: you can either air-fry or pan-fry the chicken. If air-frying, preheat your air fryer to 375°F and arrange the breaded chicken in a single layer. Cook for about 12–15 minutes or until the chicken is golden brown and cooked through. If opting for pan-frying, heat a drizzle of oil in a skillet over medium heat and cook the chicken until golden and fully cooked. Once done, let the chicken rest for a few minutes before slicing it into strips.
- While the chicken is cooking, you can whip up the dressing to add a burst of flavor to your salad. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Ensure all the ingredients are well combined to create a smooth and flavorful dressing that complements the salad perfectly.
- In a large serving bowl, layer the mixed greens, shredded red cabbage, julienned carrot, sliced cucumber, chopped cilantro, and green onions. Toss these ingredients gently to combine. This colorful base sets the stage for the main attractions—your crispy chicken strips, sliced almonds, and crunchy wonton strips.
- Once your salad base is ready, add the sliced chicken on top along with the sliced almonds and crispy wonton strips for that satisfying crunch. Drizzle the prepared dressing generously over the top, and toss everything together lightly to ensure each element is coated in flavors before serving.
Notes
Ensure the chicken is completely cooked through before slicing, as undercooked poultry can be dangerous. If you prepare the salad ahead of time, keep the dressing separate until serving to prevent the greens from wilting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 400 kcal
- Sodium: 900 mg
- Protein: 30 g