Crispy Chicken Asian Salad with Ramen Noodle Crunch Recipe
This Crispy Chicken Asian Salad combines crunchy, golden-brown fried chicken cutlets with a vibrant mix of napa and red cabbage, mixed greens, mandarin oranges, toasted almonds, sunflower seeds, and crushed ramen noodles. Tossed in a tangy, honey-soy sesame dressing, this salad offers a delightful balance of textures and flavors perfect for a satisfying and colorful meal.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Asian-inspired
Ingredients
Dressing Ingredients
- 1 inch fresh ginger
- 1 clove fresh garlic
- 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
Salad Ingredients
- 1/2 cup sliced almonds
- 1/4 cup sunflower seeds (salted)
- 6 oz ramen noodles (2 packages, seasoning packets 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)
Chicken Ingredients
- 3 lbs boneless, skinless chicken breast (about 2 large)
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 2 tablespoons butter
- 2 tablespoons avocado oil (or olive oil)
- 1 tablespoon sesame oil
Instructions
- Prepare the dressing: Add all dressing ingredients except sesame oil to a blender. With the blender running, slowly pour in the sesame oil and blend until emulsified, about 30 seconds. Transfer the dressing to a container or small jar and set aside.
- Toast nuts and noodles: Using a mallet or rolling pin, crush ramen noodles into bite-sized pieces directly in their packages. Heat a large dry pan (no oil) over medium heat and add sliced almonds, sunflower seeds, and crushed ramen in a single layer. Swirl the pan every 15–30 seconds to prevent burning. Toast for 3–5 minutes until light golden brown and fragrant. Transfer to a plate to cool.
- Assemble the salad: In a large salad bowl, combine napa cabbage, red cabbage, mixed greens, green onion, mandarin oranges, toasted almonds, sunflower seeds, and toasted ramen noodles. Drizzle dressing over the salad and toss thoroughly to coat evenly. Divide the salad into 4 serving bowls.
- Prepare the chicken: Place chicken breasts between two pieces of plastic wrap or inside a zip-top bag. Using a mallet or rolling pin, gently flatten the breasts to about 1/4 inch thickness, pounding from the center outward. If breasts are very thick, slice horizontally first. Cut each breast widthwise into 2 pieces to create 4 cutlets. Season each piece with salt and black pepper.
- Dredge the chicken: Set up 3 shallow dishes with flour, beaten eggs, and breadcrumbs, respectively. Preheat a large nonstick or cast iron skillet over medium-high heat. Dredge each chicken cutlet first in flour, then in eggs, and finally press into breadcrumbs to coat evenly. For extra crispiness, repeat flour and egg coating before breadcrumbs.
- Cook the chicken: Melt butter, avocado oil, and sesame oil in the hot skillet. Working in batches, fry chicken cutlets until golden brown and cooked through, about 3-4 minutes per side, taking care not to burn. Transfer cooked chicken to a cooling rack and let rest for a couple of minutes.
- Serve: Slice rested chicken and arrange on top of salad bowls. Garnish with sesame seeds if desired and serve immediately.
Notes
- Discard ramen seasoning packets as they are not used in this recipe.
- Toasting the nuts and ramen noodles without oil brings out extra flavor and adds crunch.
- Flattening the chicken ensures quick, even frying and crispiness.
- Repeating the dredging step with flour and egg can provide an even crispier crust on the chicken.
- Use a cooling rack to let the chicken rest and maintain crispiness rather than placing it on a plate.
- For gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives and ensure soy sauce is gluten-free or use coconut aminos.
