Crispy Asian Chicken Salad - SK Khazana

Fresh, crunchy and tasty salad that serves as a pick-me up anytime you feel like it This is a Sanjeev Kapoor exclusive recipe.

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Crispy Asian Chicken Salad - SK Khazana

Main Ingredients Boneless chicken breast, Salt
Cuisine Oriental,Fusion
Course Salads
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Crispy Asian Chicken Salad - SK Khazana

  • 1 Boneless chicken breast
  • to taste Salt
  • to taste Black peppercorns
  • 1 Lemon juice
  • Oil 1 tablespoon + for deep frying
  • 2 Spring roll wrappers
  • 2-3 Romaine lettuce leaves
  • 2-3 Iceberg lettuce leaves
  • 1/4 cup Chinese cabbage shredded
  • 1 medium Carrot peeled and cut into thin strips
  • 1/2 medium Green capsicum cut into thin strips
  • 4-5 Fresh coriander sprigs
  • 4-5 Fresh mint sprigs
  • 1 tablespoon Sweet chilli sauce
  • 1 tablespoon Toasted peanuts
  • for garnish Fresh mint sprigs


  1. Heat sufficient oil in a kadai. Heat a non-stick grill pan.
  2. Take chicken breast in a bowl, add salt, pepper powder and juice of ½ lemon and rub well.
  3. Add 1 tablespoon oil to the hot grill pan. Place the marinated chicken breast in it and grill, turning sides, till both sides are golden brown and fully done. Transfer it onto the worktop and let it rest for 5 minutes.
  4. Meanwhile cut spring roll sheets into thin 3-4 inch long strips, put them into hot oil and deep-fry till light golden brown and crisp. Drain on absorbent paper.
  5. Tear romaine lettuce leaves and iceberg lettuce leaves and put them into a mixing bowl. Add Chinese cabbage, carrot strips, green capsicum strips, coriander sprigs and mint sprigs .
  6. Thinly slice the grilled chicken breast, add to salad mixture. Add salt, pepper powder, sweet chilli sauce and peanuts and toss well. Squeeze the juice of ½ lemon and toss well.
  7. Put the chicken salad in a serving bowl, top with fried spring roll strips and serve garnished with mint leaves.