Crispy Asian-Style Chicken Salad with Sesame Ginger Dressing

If you love a salad that actually eats like a full meal, this crispy Asian-style chicken salad deserves a permanent spot in your rotation. It’s crunchy, savory, slightly sweet, and packed with contrasting textures that keep every bite interesting. Golden breaded chicken, toasted noodles, fresh cabbage, juicy citrus, and a creamy sesame ginger dressing all come together in a way that feels indulgent but still fresh and vibrant.

Save

This isn’t a boring side salad. It’s hearty enough for dinner, impressive enough for guests, and perfect when you’re craving something bold but balanced. The combination of warm crispy chicken and cool, crunchy vegetables is what really makes this dish stand out. Add in the nutty dressing, and it becomes the kind of salad you keep thinking about long after the bowl is empty.

Whether you’re making it for a weeknight meal, meal prep, or a casual gathering, this salad delivers on flavor, texture, and satisfaction.

Why You’ll Love This Salad

This salad checks all the right boxes. It’s:

• Full of texture – crunchy noodles, crisp vegetables, tender chicken
• Flavor-forward – savory, sweet, nutty, and tangy all at once
• Filling – thanks to protein-packed chicken and hearty toppings
• Make-ahead friendly – prep components in advance and assemble when ready

It’s also incredibly versatile. You can serve it as a main dish, portion it into lunches, or scale it up for entertaining.

What Makes This Salad Special

What really sets this recipe apart is the layering of textures. Toasted ramen noodles replace traditional croutons, adding light crunch without heaviness. Fresh napa and red cabbage give structure and freshness, while mandarin oranges bring a subtle sweetness that balances the savory elements.

The chicken is pan-fried until crisp and golden, then sliced and laid over the salad just before serving. This keeps the coating crunchy and prevents the salad from becoming soggy. Finally, everything is tied together with a creamy sesame ginger dressing that’s rich, aromatic, and incredibly addictive.

Ingredients You’ll Need

To keep things simple and organized, the ingredients are divided into three parts: the dressing, the salad base, and the chicken.

For the Creamy Sesame Ginger Dressing

• Fresh ginger and garlic for warmth and depth
• Mayonnaise to create a rich, creamy base
• Honey for a gentle sweetness
• Soy sauce or coconut aminos to add umami
• Rice vinegar to brighten the flavor
• Coarsely ground black pepper for balance
• Sesame oil to finish and emulsify

This dressing is smooth, nutty, and bold without overpowering the salad.

For the Salad Base

• Instant ramen noodles (discard the seasoning packet)
• Sliced almonds and sunflower seeds for extra crunch
• Napa cabbage and red cabbage, finely chopped
• Mixed greens such as romaine, iceberg, or green cabbage
• Green onions, thinly sliced
• Mandarin oranges, drained
• Sesame seeds for garnish (optional)

The combination of cabbages and greens gives the salad structure, while the toasted toppings add depth and texture.

For the Crispy Chicken

• Boneless, skinless chicken breasts
• Salt and black pepper for seasoning
• Flour, eggs, and breadcrumbs for breading
• Butter and neutral oil for frying
• A small amount of sesame oil for flavor

Pounding the chicken thin ensures even cooking and a juicy interior with a crisp exterior.

Tips for the Best Results

• Pound the chicken evenly: This helps it cook quickly and prevents dry spots.
• Toast the noodles and nuts: Don’t rush this step—gentle toasting brings out flavor and crunch.
• Make the dressing ahead: It keeps well in the fridge and tastes even better after resting.
• Assemble just before serving: This keeps everything crisp and fresh.
• Use a cooling rack for the chicken: Letting it rest on a rack preserves the crispy coating.

These small details make a big difference in the final dish.

A Quick Note on Preparation

You can prep most components ahead of time. Chop the vegetables, toast the noodle mixture, and prepare the dressing up to several days in advance. Store everything separately, then fry the chicken and assemble right before serving for the best texture and flavor.

How to Make Crispy Asian-Style Chicken Salad

This salad comes together in a few simple stages. Each component is easy on its own, and when combined, they create a restaurant-quality dish that feels both comforting and fresh.

Step 1: Prepare the Dressing

Start with the dressing so the flavors have time to meld.

Add the ginger, garlic, mayonnaise, honey, soy sauce (or coconut aminos), rice vinegar, and black pepper to a blender. Blend until completely smooth. With the blender running, slowly drizzle in the sesame oil. This gradual addition helps the dressing emulsify, creating a silky, cohesive texture.

Once blended, transfer the dressing to a jar or airtight container and refrigerate until ready to use.

Pro tip:
If you don’t have a blender, finely mince the garlic and ginger. Sprinkle a pinch of coarse salt over them and mash with the side of a knife to form a paste. Add all dressing ingredients to a jar, seal tightly, and shake vigorously until smooth.

Step 2: Toast the Crunchy Topping

The toasted noodle mixture is one of the defining elements of this salad.

Crush the ramen noodles into bite-sized pieces. You can do this directly in the package or inside a sealed bag using a rolling pin or mallet.

Heat a large dry skillet over medium heat. Add the crushed noodles, sliced almonds, and sunflower seeds in an even layer. Toast, stirring or swirling the pan every 20–30 seconds, until everything turns lightly golden and fragrant. This usually takes about 3–5 minutes.

Remove from the heat and spread onto a plate to cool completely. This step is essential for maximum crunch.

Step 3: Prep the Salad Base

In a large bowl, combine the napa cabbage, red cabbage, mixed greens, green onions, and mandarin oranges. Set aside until ready to assemble.

Keep the toasted noodle mixture separate for now to prevent it from softening too early.

Step 4: Prepare the Chicken

Place the chicken breasts between two pieces of plastic wrap or inside a zip-top bag. Pound gently, starting from the center and working outward, until the chicken is evenly flattened to about ¼-inch thickness. If the breasts are very thick, slice them horizontally first.

Season both sides with salt and black pepper.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each piece of chicken in flour, then egg, then breadcrumbs, pressing gently so the coating adheres. For extra crunch, repeat the flour and egg steps before coating with breadcrumbs again.

Step 5: Cook the Chicken

Heat a large skillet over medium-high heat. Add the butter, neutral oil, and sesame oil. Once the fat is hot and shimmering, carefully add the breaded chicken in batches.

Cook for about 3–4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan to ensure even browning.

Transfer cooked chicken to a wire rack set over a cutting board. Let rest for a few minutes, then slice into strips.

Safety note:
The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Assemble the Salad

Add the cooled toasted noodle mixture to the bowl with the vegetables. Drizzle with the dressing and toss gently until everything is evenly coated.

Divide the salad among serving bowls. Top with sliced crispy chicken and garnish with sesame seeds if desired. Serve immediately.

Storage and Make-Ahead Tips

• Leftovers: Store salad and chicken separately in airtight containers. Best enjoyed within 1–2 days.
• Reheating chicken: Use an air fryer or oven to restore crispiness.
• Make-ahead: Prep all components in advance, but assemble just before serving to maintain texture.

Frequently Asked Questions

Can this salad be frozen?
No. The fresh vegetables and crispy coating on the chicken do not hold up well after freezing.

Can I make it lighter?
You can grill or air-fry the chicken instead of pan-frying, but you’ll lose some of the signature crunch.

What can I substitute for ramen noodles?
Thin rice noodles or crushed wonton strips work well as alternatives.

Print