Crispy Asian Chicken Salad

Recipe Collection: Salads

Crispy Asian Chicken Salad Delight elevates your meal with a vibrant blend of tender shredded chicken, crisp iceberg lettuce, and crunchy rice noodles, all drizzled with a sweet and tangy dressing. This Asian-inspired salad is perfect for those seeking a refreshing, satisfying dish that’s easy to prepare. Ideal for gluten-free diets, it’s a fantastic way to use leftover chicken while avoiding common allergens like nuts.

With its versatile flavor profile, this salad is perfect for lunch or dinner and can be served as a side or main dish. Access this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe today, organize your ingredients, and follow our step-by-step guide to create a delicious meal!

Overview

This Sweet and Crunchy Asian Chicken Salad is a delightful fusion of flavors and textures. It combines tender shredded chicken with crisp iceberg lettuce and crunchy rice noodles, all topped with a sweet and salty dressing. Perfect for using leftover chicken, this salad is both satisfying and refreshing, making it a family favorite.

Diet Type

Not specified

Allergies

Soy

Cuisine

Asian

Serving Size: 6

Cooking Time: 30 minutes

Ingredients

• 0.25 Cups vegetable oil
• 3 Tablespoons (tbsp) rice vinegar
• 2 Tablespoons (tbsp) brown sugar
• 1 Tablespoon (tbsp) sesame oil
• 2 Teaspoons (tsp) soy sauce
• 1 Whole head iceberg lettuce, shredded
• 4 Boneless chicken breast halves, shredded
• 3 Whole green onions, sliced
• 1 Tablespoon (tbsp) sesame seeds, toasted
• 1.5 Tablespoons (tbsp) olive oil
• 8 Ounces (oz) package dried rice noodles

Steps

1. Gather all ingredients.
2. Make the dressing: Shake vegetable oil, rice vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until the salad is ready.
3. Make the salad: Combine shredded iceberg lettuce, shredded chicken, sliced green onions, and toasted sesame seeds in a large bowl. Cover and chill for 10 minutes.
4. While the salad is chilling, heat olive oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, about 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
5. Remove the salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle the dressing over the top.

Enjoy your homemade Crispy Asian Chicken Salad Delight!