Name: Crispy Asian Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken thighs; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon garlic (minced); 1 teaspoon fresh ginger (grated); Salt and pepper to taste; 2 tablespoons cornstarch (for coating); 2 tablespoons vegetable oil (for pan-frying); 2 cups shredded red cabbage; 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 2 cups chopped romaine lettuce or mixed greens; 1/2 cup chopped cilantro; 2 green onions, sliced; 1 tablespoon sesame seeds (for garnish); 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon honey or maple syrup; 1 tablespoon toasted sesame oil; 1 teaspoon fresh grated ginger; 1 clove garlic, minced; 1 tablespoon neutral oil (like avocado or canola); Chopped peanuts or cashews; Sriracha or chili flakes; Lime wedges for serving

Description

This Crispy Asian Chicken Salad is a vibrant and flavorful dish that combines perfectly crispy chicken with fresh, crunchy vegetables. Tossed with a tangy sesame-ginger dressing, this salad is a perfect balance of textures and flavors. It’s a filling yet refreshing option for a healthy lunch or dinner!

Ingredients

Scale

For the Crispy Chicken:

4 boneless, skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon garlic (minced)
1 teaspoon fresh ginger (grated)
Salt and pepper to taste
2 tablespoons cornstarch (for coating)
2 tablespoons vegetable oil (for pan-frying)

For the Salad Base:

2 cups shredded red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
2 cups chopped romaine lettuce or mixed greens
1/2 cup chopped cilantro
2 green onions, sliced
1 tablespoon sesame seeds (for garnish)

For the Sesame Ginger Dressing:

3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey or maple syrup
1 tablespoon toasted sesame oil
1 teaspoon fresh grated ginger
1 clove garlic, minced
1 tablespoon neutral oil (like avocado or canola)

Optional additions:

Chopped peanuts or cashews
Sriracha or chili flakes
Lime wedges for serving

Instructions

Marinate the Chicken: In a medium bowl, mix soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, salt, and pepper. Add chicken thighs, toss to coat, and let marinate for 20–30 minutes.
Prep the Vegetables: Shred the cabbage, carrots, and slice the bell pepper and green onions. Chop lettuce and cilantro.
Make the Dressing: Whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, and neutral oil. Set aside.
Cook the Chicken: Pat chicken dry and coat with cornstarch. Heat oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Let rest before slicing.
Assemble the Salad: Toss cabbage, carrots, bell pepper, greens, cilantro, and green onions in a large bowl. Drizzle with dressing and toss to coat.
Plate and Garnish: Divide the salad into bowls or plates, top with sliced crispy chicken, sesame seeds, and extra green onions if desired.
Serve Immediately and enjoy!

Prep Time: 20 minutes
Cook Time: 15 minutes