Asian Chicken Salad

5 from 2 votes

This Asian chicken salad is packed with crispy greens, crunchy chicken, toasted almonds, and chow mein noodles. It's tossed with a light and delicious creamy vinaigrette and will be your new go-to salad!

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: Asian American

Keyword: asian chicken salad, chicken salad, salad recipes

Servings: Servings

Author: Alyssa Rivers

Ingredients

Oriental Dressing:

3 Tablespoons Honey
1 1/2 Tablespoons Rice Wine Vinegar
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/8 teaspoon sesame oil

Salad:

2 chicken breasts* boneless
2 Tablespoons oil for frying chicken
1 large egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflakes crushed
3 cups romaine lettuce chopped
1 cup red cabbage chopped
1 cup Napa cabbage chopped
1/2 cup carrots shredded
1 Tablespoon roasted almonds
1/3 cup chow mein noodles
salt and pepper to taste

Instructions

In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about 1/2 inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow, disk combine crushed corn flakes and flour.
Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until the chicken is no longer pink.
While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite-sized chunks forming a pile in the middle. Serve with dressing.

Video

Notes

Updated on February 18, 2022

Originally Posted On January 5, 2014

Nutrition

QR code

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