Asian Chicken Salad Recipe
Panko Crusted Chicken Breast, Napa Cabbage, Pickled Carrot-Daikon, Edamame, Creamy Asian Aioli Dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken
Season chicken breasts with salt and black pepper. Dip each piece in panko bread crumbs, ensuring they are fully coated. Heat a skillet over medium heat with a little oil and cook the chicken for about 6-7 minutes on each side or until golden brown and cooked through. Remove from heat and let cool before slicing.
- 2
Prepare the Vegetables
In a large bowl, combine the sliced Napa cabbage, julienned carrot, julienned daikon, and edamame. Toss to mix well.
- 3
Make the Dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon honey until smooth and creamy.
- 4
Assemble the Salad
Add the chicken slices to the bowl of vegetables. Drizzle the creamy Asian aioli dressing over the salad and toss gently to combine. Serve immediately.