Name: Easy Katsu Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-Inspired
Ingredients: 2 boneless, skinless chicken breasts or thighs; Salt and black pepper, to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1/3 cup oil for frying (vegetable or canola); 4 cups romaine, iceberg, or mixed greens; 1 cup shredded cabbage; 1 carrot, julienned; 1 cucumber, sliced; 1 cup cherry tomatoes, halved; 2 green onions, thinly sliced; Dressing (homemade tonkatsu-style):; 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp ketchup; 1 tbsp Worcestershire sauce; 1 tsp honey or sugar; 1 tsp sesame oil; 1 clove garlic or 1 tsp ginger, grated (optional)

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Easy katsu chicken salad is my favorite way to enjoy crispy, golden chicken cutlets alongside fresh, crunchy greens and a tangy-sweet dressing. It takes everything I love about Japanese chicken katsu — that crispy coating and juicy interior — and lightens it up into a satisfying salad that’s perfect for lunch or dinner. It’s quick, flavorful, and always leaves me feeling full without feeling heavy.

Why You’ll Love This Recipe

I like this recipe because it combines comfort and freshness in one bowl. The crispy katsu gives the dish a satisfying crunch, while the salad adds brightness and balance. The homemade or store-bought tonkatsu-style dressing brings everything together with sweet, savory, and umami notes. Whether I’m making it as a quick meal or prepping ahead, it’s always a hit on my plate. Easy Katsu Chicken Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the katsu chicken:

Boneless, skinless chicken breasts or thighs
Salt and pepper
All-purpose flour
Eggs
Panko breadcrumbs
Oil for frying (vegetable or canola)

For the salad:

Romaine, iceberg, or mixed greens
Shredded cabbage
Carrots, julienned
Cucumber, sliced
Cherry tomatoes, halved
Green onions or scallions, thinly sliced

For the dressing (optional homemade tonkatsu-style):

Soy sauce
Rice vinegar
Ketchup
Worcestershire sauce
Honey or sugar
Sesame oil
Grated garlic or ginger (optional)

Directions

I start by pounding the chicken to even thickness and seasoning it with salt and pepper.
I dredge each piece in flour, dip it into beaten egg, then coat it in panko breadcrumbs.
I heat oil in a skillet over medium heat and fry the chicken until golden and cooked through, about 3–4 minutes per side. I transfer it to a paper towel-lined plate to drain and let it rest before slicing.
While the chicken rests, I assemble the salad by layering greens, cabbage, carrots, cucumbers, tomatoes, and green onions in a bowl.
I whisk together the dressing ingredients or use a bottled tonkatsu or sesame dressing.
I slice the chicken into strips and place it over the salad, then drizzle everything with dressing just before serving.

Servings and timing

This recipe serves 2–4 people depending on portion size. It takes me around 15 minutes to prep and about 15 minutes to cook, so it’s ready in roughly 30 minutes — perfect for a quick and tasty meal.

Variations

Sometimes I use chicken thighs for more flavor or swap in tofu for a vegetarian version. If I want to add grains, I serve the salad over a bed of rice or cold soba noodles. I’ve also tried drizzling with Japanese mayo and a squirt of sriracha for extra punch.

storage/reheating

I store the salad and chicken separately if I’m making it ahead. The katsu stays crispy when stored in the fridge in an airtight container for up to 2 days. I reheat it in the oven or air fryer at 350°F for a few minutes to get it crispy again. The dressing can be kept in the fridge for up to a week. Easy Katsu Chicken Salad

FAQs

What’s the best cut of chicken for katsu?

I like using boneless chicken thighs for juicy flavor, but breasts work great too if I pound them evenly for quick cooking.

Can I bake or air fry the katsu?

Yes, I bake it at 425°F for about 20 minutes or air fry at 375°F for 12–15 minutes, flipping halfway. It still turns out crispy and delicious.

Is there a store-bought dressing I can use?

Definitely. I often use Japanese sesame dressing, tonkatsu sauce, or even miso ginger dressing when I want to save time.

How do I keep the chicken crispy in a salad?

I wait to slice and add the chicken until right before serving, and I keep the dressing on the side until it’s time to eat.

Can I meal prep this salad?

Yes, I prep the salad and store it in containers, keeping the katsu and dressing separate. It’s perfect for grab-and-go lunches during the week.

Conclusion

Easy katsu chicken salad is one of those meals that feels indulgent but still fresh and balanced. It combines crispy, juicy chicken with cool, crunchy vegetables and a flavorful dressing that ties everything together. Whether I’m craving a light dinner or a fun lunch idea, this salad always hits the spot.