Crispy Sweet Chili Chicken Salad with Fresh Veggies and Sesame Dressing

Prep Time: 20 minutes   |   Cook Time: 15 minutes   |   Total Time: 35 minutes   |   Servings: 4

Introduction

Crispy chicken salad is a vibrant and satisfying dish that combines crunchy, golden chicken with fresh vegetables and a flavorful dressing. This version features crispy chicken tossed in a sweet chili glaze, paired with crisp greens, colorful veggies, and a nutty sesame dressing that ties everything together. The contrast of textures—crispy, fresh, and creamy—makes every bite exciting and balanced. Perfect for lunch or dinner, this salad is both indulgent and refreshing. For the best results, fry the chicken until golden and toss it in the sweet chili sauce while still hot for maximum flavor.

Ingredients

• 2 boneless, skinless chicken breasts, cut into strips (450 g)
• 1/2 cup all-purpose flour (60 g)
• 1/2 cup cornstarch (60 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1 teaspoon paprika (3 g)
• Oil for frying
• 1/3 cup sweet chili sauce (80 ml)
• 4 cups mixed greens or lettuce (120 g)
• 1 cup shredded cabbage (100 g)
• 1 cup carrots, shredded (120 g)
• 1/2 cucumber, sliced (100 g)
• 1/4 cup green onions, sliced (40 g)
• For the Sesame Dressing:
• 2 tablespoons sesame oil (30 ml)
• 1 tablespoon soy sauce (15 ml)
• 1 tablespoon honey (15 ml)
• 1 tablespoon rice vinegar or lemon juice (15 ml)
• 1 teaspoon grated ginger (optional)

Step-by-Step Instructions

1. Prepare the chicken: Season chicken strips with salt, pepper, and paprika.
2. Coat the chicken: Dredge the chicken in a mixture of flour and cornstarch until fully coated.
3. Fry the chicken: Heat oil to 350°F (175°C) and fry chicken for 5–6 minutes until golden and crispy. Drain on paper towels.
4. Add sweet chili sauce: Toss hot chicken with sweet chili sauce until evenly coated.
5. Prepare the dressing: In a small bowl whisk sesame oil, soy sauce, honey, vinegar, and ginger.
6. Assemble the salad: In a large bowl combine greens, cabbage, carrots, cucumber, and green onions.
7. Add chicken and serve: Top with crispy chicken, drizzle dressing over the salad, toss gently, and serve immediately.

FAQs

Q1: Can I bake the chicken instead of frying?
Yes, but frying gives the crispiest texture. Baking will be lighter.

Q2: Can I make the dressing ahead?
Yes, store it in the refrigerator for up to 3 days.

Q3: How do I keep the chicken crispy?
Add the sauce just before serving and avoid covering the chicken while hot.

Edit This Article