Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 2 tablespoons neutral oil (like canola or vegetable oil)
- 6 cups mixed greens (romaine, iceberg, or spring mix)
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked edamame, shelled
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup crispy wonton strips or toasted slivered almonds, for crunch
- For the Asian Sesame Dressing:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sriracha (optional, for a hint of heat)
- 1 tablespoon lime juice
- 1 tablespoon water (if needed for consistency)
Instructions
- Prepare the Chicken: Slice chicken breasts horizontally into thinner cutlets, then cut into bite-sized strips. Set up a breading station: one shallow dish with flour, one with beaten egg, and one with panko breadcrumbs. Dredge each chicken strip first in flour, shaking off excess, then in egg, and finally coat thoroughly in panko.
- Cook the Crispy Chicken: Heat neutral oil in a large skillet over medium-high heat. Carefully add breaded chicken strips in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C). Remove chicken and place on a paper towel-lined plate to drain excess oil. Season lightly with salt.
- Make the Dressing: In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, maple syrup (or honey), grated ginger, minced garlic, sriracha (if using), lime juice, and water until well combined and smooth.
- Assemble the Salad: In a large salad bowl, combine mixed greens, shredded red cabbage, shredded carrots, thinly sliced red bell pepper, cooked edamame, sliced green onions, and fresh cilantro. Add the crispy cooked chicken strips.
- Dress and Serve: Drizzle the Asian sesame dressing over the salad ingredients. Toss gently to coat everything evenly. Garnish with crispy wonton strips or toasted slivered almonds just before serving for maximum crunch. Serve immediately and enjoy!
Notes
For a make-ahead option, prepare the chicken and dressing separately. Store dressing in an airtight container in the fridge for up to 5 days. Cooked chicken can be stored for 2-3 days and reheated gently for serving, or enjoyed cold. If you prefer baked chicken, lightly spray the breaded chicken with oil and bake at 400°F (200°C) for 15-20 minutes until golden and crispy. Feel free to add other veggies like cucumber, snap peas, or mandarin orange segments for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course Salad
- Method: Pan-Frying & Assembling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg