Asian Crispy Chicken Salad


Asian Crispy Chicken Salad

Enjoy preparing a delicious, tasty and innovative meal loved by the young and old with the Asian Crispy Chicken Salad for you and your family.

  • Preparation time
  • Preparation time

    10 minute
  • cooking time
  • Cooking time

    20 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


Crispy Chicken:

500g Chicken Breasts, boneless

2 Tbsps Corn Oil

2 Tbsps Honey

2 cups of Breadcrumbs

Asian Sauce:

½ cup of Goody Cider Vinegar

½ cup of Labneh

3 Tbsps Honey

2 Tbsps Goody Mustard

1 tsp Soy Sauce (It is recommendable to use low-sodium soy sauce)

1 tsp Sugar

2-3 Tbsps Olive Oil (Start with two spoons and add the third one when needed to obtain the desired thickness)


1 cup of Goody Spaghettini Extra Thin

4 cups of Lettuce, chopped into large pieces

4 cups of White Cabbage, chopped into long slices

½ cup of Red Cabbage, chopped into long slices

4 Mandarins, peeled and seeded

½ cup of Almonds, chopped

½ cup Green Onions, minced


  1. Heat the oven at 190oC and grease a parchment paper or an oven sheet with corn oil.
  2. Season the chicken breasts in honey, and dip them in the breadcrumbs dish until they completely covered. Bake in the oven for 20 minutes until they turn golden. Make sure that chicken breasts are cooked well, and then cut them into medium-sized cubes.
  3. Boil the Goody Spaghettini according to the instructions on the package. Drain well and let it dry on kitchen paper for 10 minutes and then fry them in a deep pot filled with oil for 10 minutes until they are browned.
  4. To Prepare the Sauce:In a bowl, mix well the labneh with the vinegar, and add the honey, mustard, soy sauce, sugar and olive oil; stir until the mixture becomes smooth.
  5. To Prepare the Salad:Mix the lettuce with the two types of cabbage and distribute them among 4 serving dishes. Add the Goody Spaghettini (whose method is mentioned aside in page …) to each bowl, with the addition of chicken pieces, mandarins, ¼ the amount of almonds and also ¼ the amount of green onions for each dish. Distribute the sauce equally on each salad dish, and serve.