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Easy Katsu Chicken Salad

By Kelsey

5 from 1 vote

on Feb 20, 2025, Updated Mar 29, 2025

Crispy katsu chicken, fresh greens, and flavorful dressing. Easy recipe for a delicious meal!

Ingredient List

• Chicken Breast– tenderloins can also be used
• Ritz Crackers– use any cracker that you like, just make sure to blitz them well to make sure the chicken is crispy
• Eggs
• Soy Sauce– coconut aminos can be used as a substitute in this recipe
• Carrots– start with large whole carrots if you are going to julienne by hand
• Zucchini–
• Cabbage
• Arugula– you can hand shred the arugula for this recipe
• Ginger– fresh ginger is best
• Garlic– the jared garlic from the produce section is my absolute favorite
• Rice Wine Vinegar
• Miso Paste- you can find this in the same aisle you get soy sauce, its a great addition to your pantry
• Sesame Oil– don’t be shy with sesame oil, it’s an amazing flavor addition
• Avocado Oil
• Water

Step By Step

1. Slice the chicken: Place one chicken breast on a cutting board. Hold it steady with one hand. Carefully slice horizontally through the thickest part of the breast, almost all the way through, creating two thinner pieces (like opening a book). Repeat with the other chicken breasts.
2. Crush the crackers: Put the Ritz crackers in a bowl and crush them into fine crumbs.
3. Make the egg wash: Crack the eggs into a separate bowl. Add 1 tablespoon of soy sauce and whisk them together.
4. Coat the chicken: Using tongs, dip each chicken fillet into the egg wash, making sure it’s coated on all sides. Then, immediately coat the chicken with the crushed Ritz crackers, pressing gently to make sure they stick.
5. Cook the chicken: Place the coated chicken fillets in the hot skillet (don’t overcrowd the pan – cook in batches if needed). Cook for about 4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
6. Rest the chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes while you make the dressing.
7. Combine ingredients: Put all the dressing ingredients (ginger, garlic, soy sauce, rice wine vinegar, miso paste, sesame oil, avocado oil, and water) into a small blender.
8. Dress the arugula: In a large salad bowl, put the arugula and pour the miso ginger dressing over it. Toss to coat the arugula.
9. Add the vegetables: Arrange the julienned carrots, zucchini, and purple cabbage on top of the dressed arugula.
10. Add the chicken: Slice the cooked chicken breasts into strips and place them on top of the vegetables.
11. Serve: Toss everything together gently before serving.

Pro Tips

• Combine katsu chicken with a rich and flavorful Japanese curry sauce.

Salads in Every Different Array

Pomegranate Chicken Salad

Whole30 Harvest Tuna Salad

Citrus Chicken Salad w/ Vanilla Orange Vinaigrette

Fresh Apple Salad with Cinnamon Tahini Drizzle

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5 from 1 vote

Easy Katsu Chicken Salad

Crispy katsu chicken, fresh greens, and flavorful dressing. Easy recipe for a delicious meal!

Prep: 15 minutes mins

Cook: 20 minutes mins

Servings: 6

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Ingredients 

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For the Chicken:

• ▢ 3 boneless, skinless chicken breasts
• ▢ 2 cups crushed Ritz crackers
• ▢ 2 eggs
• ▢ 1 tablespoon soy sauce
• ▢ 2 tablespoons oil, vegetable or canola

For the Salad:

• ▢ 2 cups thinly sliced carrots, julienned
• ▢ 1 cup zucchini, julienned
• ▢ 1 cup purple cabbage, julienned
• ▢ 4 handfuls arugula

For the Miso Ginger Dressing:

• ▢ 1.5 inches fresh ginger, peeled
• ▢ 2 cloves fresh garlic
• ▢ 1 tablespoon low sodium soy sauce
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1 tablespoon miso paste, white
• ▢ ¼ cup toasted sesame oil
• ▢ 2 tablespoons avocado oil
• ▢ 4 tablespoons water

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Instructions 

Prepare the Chicken:

• Slice the chicken: Place one chicken breast on a cutting board. Hold it steady with one hand. Carefully slice horizontally through the thickest part of the breast, almost all the way through, creating two thinner pieces (like opening a book). Repeat with the other chicken breasts.
• Crush the crackers: Put the Ritz crackers in a bowl and crush them into fine crumbs.
• Make the egg wash: Crack the eggs into a separate bowl. Add 1 tablespoon of soy sauce and whisk them together.

Cook the Chicken:

• Heat the oil: Heat 2 tablespoons of oil in a large skillet over medium heat.
• Coat the chicken: Using tongs, dip each chicken fillet into the egg wash, making sure it’s coated on all sides. Then, immediately coat the chicken with the crushed Ritz crackers, pressing gently to make sure they stick.
• Cook the chicken: Place the coated chicken fillets in the hot skillet (don’t overcrowd the pan – cook in batches if needed). Cook for about 4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
• Rest the chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes while you make the dressing.

Make the Miso Ginger Dressing:

• Combine ingredients: Put all the dressing ingredients (ginger, garlic, soy sauce, rice wine vinegar, miso paste, sesame oil, avocado oil, and water) into a small blender.
• Blend: Blend until the dressing is smooth.

Assemble the Salad:

• Dress the arugula: In a large salad bowl, put the arugula and pour the miso ginger dressing over it. Toss to coat the arugula.
• Add the vegetables: Arrange the julienned carrots, zucchini, and purple cabbage on top of the dressed arugula.
• Add the chicken: Slice the cooked chicken breasts into strips and place them on top of the vegetables.
• Serve: Toss everything together gently before serving.

Nutrition

Calories: 597kcal, Carbohydrates: 21g, Protein: 54g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 184mg, Sodium: 722mg, Potassium: 1166mg, Fiber: 3g, Sugar: 5g, Vitamin A: 7733IU, Vitamin C: 17mg, Calcium: 105mg, Iron: 4mg

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