If there ever was an Asian cobb salad this Asian chicken salad would be just that. Crispy chicken thighs, soft boiled eggs, sweet red onions, and crunchy cucumbers are added to a bed of romaine lettuce. The salad is tossed in a salty, sweet, and tangy soy ponzu dressing and topped with crunchy fried wonton strips. A light yet flavorful and satisfying Asian salad recipe!
What you need to make Asian chicken salad
- Lettuce
- Cucumbers
- Red onions
- Soft boiled eggs
- Fried crispy wonton strips
- Chicken thighs
Ponzu Soy Dressing
- Soy sauce
- Ponzu sauce
- Rice vinegar
- Sesame oil
- Brown sugar
- Sesame seeds (optional)
How to make this Asian salad recipe
- Boil water in a small pot. Once water has boiled, put in eggs and set a timer for 8 minutes. After 8 minutes, drain hot water and run eggs under cold water. Once eggs are cool, peel and cut into quarters.
- Season chicken with salt and pepper. You can also use garlic salt if you prefer. Heat up a few tablespoons of oil into frying pan. Once oil is hot, add in seasoned chicken and cook for 8-10 minutes each side or until internal temperature of chicken is 165ºF. Remove chicken from heat and let chicken rest for a few minutes. Cut chicken into slices or bite-sized pieces.
- While chicken is cooking, prepare next steps. Clean and cut lettuce, cucumbers, and red onions to preference. I prefer to have every cut into bite-sized pieces. Then in a bowl, mix all salad dressing ingredients (ponzu, rice vinegar, soy sauce, sesame oil, brown sugar, and sesame seeds). Set aside.
- To make your own crispy wonton strips, cut wonton strips into strips. Separate the wonton strips from each other. Using medium heat, heat up oil in a pan and fry wonton strips in batches. Fry wonton strips until golden. Cool fried wonton strips on paper towels. Set aside. You can also use store bought wonton strips if you don’t want to deal with this additional step. Grocery stores will usually sell them in the salad aisle next to the croutons. Store bought crunchy chow mein noodles would also be delicious in this salad!
- To assemble salad, put lettuce, cucumbers, onions, and eggs into a large bowl. Top salad with chicken and fried wonton strips. Generously drizzle ponzu soy dressing over salad and mix before serving.
If you’re looking for another Asian salad idea, try making my other favorite Asian salad, Chinese chicken salad. It has a sweet and tangy rice vinegar dressing and is the perfect salad recipe for when you have leftover chicken. Also try this crispy kale salad with persimmons and dates if you’re looking for something without any protein.
Asian Chicken Salad
Ingredients
Instructions
- Boil water in a small pot. Once water has boiled, put in eggs and set a timer for 8 minutes. After 8 minutes, drain hot water and run eggs under cold water. Once eggs are cool, peel and cut into quarters.
- Season chicken with salt and pepper. You can also use garlic salt if you prefer. Heat up a few tablespoons of oil into frying pan. Once oil is hot, add in seasoned chicken and cook for 8-10 minutes each side or until internal temperature of chicken is 165ºF. Remove chicken from heat and let chicken rest for a few minutes. Cut chicken into slices or bite-sized pieces.
- While chicken is cooking, prepare following next steps. Clean and cut lettuce, cucumbers, and red onions to preference. In a bowl, mix all salad dressing ingredients (ponzu, rice vinegar, soy sauce, sesame oil, brown sugar, and sesame seeds). Set aside.
- To make crispy wonton strips, cut wonton strips into strips. Separate the wonton strips from each other. Using medium heat, heat up oil in a pan and fry wonton strips in batches. Fry wonton strips until golden. Cool fried wonton strips on paper towels. Set aside. You can also use store bought wonton strips if you don't want to deal with this additional step! Grocery stores will usually sell them in the salad aisle next to the croutons. Store bought crunchy chow mein noodles would also be delicious in this salad!
- To assemble salad, put lettuce, cucumbers, onions, and eggs into a large bowl. Top salad with chicken and fried wonton strips. Generously drizzle ponzu soy dressing over salad and mix before serving.
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