Crispy Chicken Asian Salad

This Crispy Chicken Asian Salad is loaded with bold flavor, plenty of crunch, and a creamy sesame ginger dressing that pulls it all together. The toasted ramen, sweet mandarin oranges, and juicy, golden chicken hit every texture you want in a salad. It’s fresh, filling, and honestly…kind of addictive. This is it. This is your new favorite salad.

Ingredients Needed For Crispy Chicken Asian Salad

I’ve grouped the ingredients into 3 sections – the dressing, salad and chicken. Here’s everything you’ll need:

For the dressing–

Fresh ginger and garlic– blended smooth
Mayonnaise-for a creamy base
Honey-for sweetness
Soy sauce or coconut aminos– for salty depth
Rice wine vinegar-to brighten things up
Coarsely ground black pepper– to taste
Sesame oil– slowly streamed in to emulsify

For the salad–

Ramen noodles-(seasoning packet discarded), crushed into bite-size pieces
Sliced almonds and salted sunflower seeds– toasted for crunch
Napa cabbage and red cabbage– chopped
Mixed greens– romaine lettuce, iceberg lettuce, or green cabbage work too
Green onions– thinly sliced
Canned mandarin oranges– drained
Sesame seeds-(optional) for topping

For the chicken–

Chicken breast– pounded thin for even cooking
Salt and pepper– to season
All-purpose flour, eggs, and breadcrumbs– for dredging station
Butter, avocado oil (or olive oil), and sesame oil-for frying

Tips for the Best Chicken Asian Salad

Don’t skip pounding the chicken—it’s the only thing that ensures even cooking and juicy meat.
A food processor can help shred cabbage fast.
Make the dressing ahead—it stores well in an airtight container for 5–7 days.
For extra crunch factor, double the ramen noodle topping.
Use a paper towel–lined rack to keep fried chicken crispy.

How to Make Crispy Chicken Asian Salad

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post.

Pro Tip: If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle some coarse salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.

Pro Tip: Aim for 165°F. Use a thermometer to be sure your crispy chicken is safe and juicy.

Storing + Make Ahead Directions

Keep leftover salad and chicken in separate airtight containers. Best within 1–2 days. The chicken can be reheated in the air fryer for crispiness.

Can I freeze this recipe?
No, this is not a freezer-friendly dish. The crunchy vegetables and fried chicken won’t hold up well after freezing. Enjoy it fresh.

Can I make it ahead?
Yes, prep everything ahead but store the dressing in a separate container. Toss right before serving to keep that delicious crunch.

More Salad Recipes to Try!

Thai Chicken Salad
Southwest Chicken Salad
Chinese Chicken Salad
Sesame Noodle Salad
Broccoli Salad with Sunflower Seeds
Taco Salad with Catalina Dressing and Doritos

This crispy chicken asian salad checks every box: fresh, filling, and full of flavor. Keep this one in your rotation. It’s a favorite for a reason. The printable recipe card is below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Crispy Chicken Asian Salad

My Crispy Chicken Asian Salad is the ultimate dinner salad with crunchy ramen noodles, mandarin oranges, and a homemade dressing that you'll want to eat with a spoon!

Ingredients

for the dressing-

▢ 1 inch ginger fresh
▢ 1 clove garlic fresh
▢ 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

for the salad-

▢ 1/2 cup sliced almonds
▢ 1/4 cup sunflower seeds I used salted
▢ 6 oz Ramen noodles (2 packages) seasoning packet 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)

for the chicken-

▢ 3 lbs boneless, skinless chicken breast about 2 large
▢ salt to taste
▢ black pepper to taste
▢ 1 cup all-purpose flour
▢ 2 eggs
▢ 2 cups breadcrumbs
▢ 2 tablespoons butter
▢ 2 tablespoons avocado oil or olive oil
▢ 1 tablespoon sesame oil

Instructions

for the dressing-

Add all dressing ingredients except sesame oil to a blender.* With blender on, slowly pour in sesame oil and blend until emulsified, about 30 seconds.
Place dressing in a container or small jar for serving and set aside.

for the salad-

Using a mallet or rolling pin, crush ramen noodles into bite sized pieces. I do this right in the package they come in.
Heat a large dry pan (no oil) over medium heat. Add the sliced almonds, sunflower seeds, and ramen noodles in a single layer.
Swirl the pan every 15–30 seconds to prevent burning. Watch for color change – they will turn a light golden brown and smell fragrant in 3–5 minutes.
Remove and transfer to a plate to cool completely.
In a large salad bowl, toss together cabbages, greens, onions, mandarin oranges, almonds, sunflower seeds, and ramen noodles until combined.
Drizzle dressing overtop of salad and toss again to coat evenly.
Divide salad into 4 serving bowls.

for the chicken-

Place chicken in between 2 pieces of plastic wrap or inside of a zip top bag, and using a mallet or rolling pin start pounding meat in the center and work out toward the edges. Use firm, even pressure to gently flatten to about 1/4 inch thickness. If the breast is super thick, start by slicing it in half horizontally.
Cut each flattened chicken breast into 2 pieces (width wise) to create four separate pieces, which will be easier to work with.
Season chicken with salt and pepper to taste.
Set up your dredging station by placing flour, beaten eggs, and bread crumbs into 3 separate shallow dishes.
Preheat a large, nonstick or cast iron skillet over medium high heat.
Dredge chicken in the flour mixture, then eggs, then into the bread crumbs – pressing into the cutlet to coat it evenly. For extra crispy chicken you can repeat the flour/egg step, then go to the bread crumbs.
Melt butter and both oils in the pan once it is nice and hot. Working in small batches, place chicken into hot pan and cook until each side is golden brown, about 3-4 minutes per side, checking to make sure it's not burning.
Transfer to a cooling rack, repeating until remaining chicken is all fried. Allow to rest for a couple of minutes before slicing and placing on top of each salad. Garnish with sesame seeds if desired and serve.

Video

Notes

*If you don’t have a blender or don’t want to use one, you can still make this dressing. Mince garlic very finely. Sprinkle some coarse salt on garlic and using the side of your knife, mash the garlic into a paste using the salt as an abrasive. Place into a small jar with a tight fitting lid along with all other dressing ingredients. Shake vigorously until emulsified.

Nutrition