Asian Chicken Salad

My family adores this Asian chicken salad. It features breaded chicken over a crisp and fresh salad tossed with the most incredible Asian dressing. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 198kcal

Author Arman Liew

Ingredients

2 chicken tenders pre-cooked or homemade * See notes
4 cups mixed greens
2 tablespoon slivered almonds
1 tablespoon sesame seeds
1/4 cup crispy noodles optional

Asian chicken salad dressing

1/4 cup almond butter
2 tablespoon chilli sauce
2 tablespoon soy sauce
1 tablespoon ketchup
1 pinch cayenne pepper

Instructions

Prepare your crispy chicken tenders as instructed. Slice into bite sized pieces and set aside.
In a mixing bowl, combine all the dressing ingredients and mix until fully incorporated. Using a tablespoon, add water until a thick dressing is formed. Set aside.
In a large mixing bowl, combine the chopped veggies and mix well. Add half the dressing and mix through until all the veggies are coated. Add the chopped chicken and mix until fully combined.
Serve in bowls and top with extra dressing, sesame seeds, and slivered almonds.

Video

Notes

* As pictured, I made my air fryer chicken cutlets and breaded chicken cutlets. Store bought chicken cutlets also work.

STORAGE: Store the salad leftovers in an airtight container in the fridge for 2 to 3 days.

If you are making the salad in advance, store the chopped vegetables, cooked chicken tenders, and dressing separately. Mix them all together right before serving the salad.

Stored in an airtight container or jar, the salad dressing keeps well for up to a week, refrigerated. You can use it to drizzle other salads too.

Nutrition