Hannah's Asian Chicken Strip Salad

Crispy, vibrant, and packed with flavor, Hannah's Asian Chicken Strip Salad is the ultimate fusion of crunch and freshness. This colorful dish combines golden, panko-crusted chicken strips with a medley of crisp salad greens, julienned carrots, cucumber, red bell peppers, and green onions, all brought together with a tangy sesame-ginger dressing. The homemade dressing, featuring soy sauce, sesame oil, rice vinegar, honey, and fresh ginger, adds an irresistible umami kick. Topped with toasted sesame seeds for a nutty finish, this easy-to-make salad is perfect for a quick weeknight dinner or a show-stopping lunch. With highlights like crispy chicken and bold Asian-inspired flavors, this recipe is a harmonious blend of texture and taste that's sure to impress.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup cornstarch
• 2 whole eggs
• 1.5 cups panko breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup vegetable oil
• 6 cups mixed salad greens
• 1 large carrot, julienned
• 1 medium cucumber, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 stalks green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 teaspoon garlic, minced

Directions

Step 1

Prepare the chicken by slicing the chicken breasts into thin strips, about 1/2 inch wide.

Step 2

Set up a breading station with three shallow bowls. In the first bowl, add the cornstarch. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, salt, and black pepper.

Step 3

Dredge each chicken strip in the cornstarch, then dip into the beaten egg, and finally coat with the panko mixture. Set aside on a plate.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat. Add the breaded chicken strips in batches, cooking for 3-4 minutes on each side until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.

Step 5

Prepare the salad base by combining the mixed greens, julienned carrot, sliced cucumber, sliced red bell pepper, and green onions in a large bowl.

Step 6

To make the sesame-ginger dressing, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic in a small bowl.

Step 7

Assemble the salad by placing the crispy chicken strips on top of the mixed salad greens. Drizzle with the sesame-ginger dressing and sprinkle with toasted sesame seeds.

Step 8

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1606.0g)

Amount per serving	% Daily Value*
Calories	2708.8

Total Fat 162.5g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 79.2g
Cholesterol 667.8mg	0%
Sodium 5164.1mg	0%
Total Carbohydrate 176.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 40.5g
Protein 145.3g	0%

Vitamin D 85.5IU	0%
Calcium 400.4mg	0%
Iron 14.7mg	0%
Potassium 2920.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 21.1%

Carbs: 25.6%