Description
A refreshing and satisfying Crunchy Chinese Chicken Salad featuring tender chicken, crisp vegetables, mandarin oranges, and a tangy sesame-ginger dressing. Easy to make for a light lunch or dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil (or other neutral oil)
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can mandarin oranges, drained (reserve some juice for the dressing if desired)
- 1/2 cup slivered almonds or sliced almonds, toasted
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (scallions)
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped celery
- Optional: 1/4 cup chopped water chestnuts for extra crunch
- Optional: 1/4 cup fried wonton strips or chow mein noodles for topping
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2 tablespoons olive oil or neutral oil
- Optional: A pinch of red pepper flakes for a touch of heat
- Optional: 1-2 tablespoons of reserved mandarin orange juice
Instructions
- 1. Cook the Chicken: Season chicken with salt and pepper. Cook in a skillet with olive oil until done (165°F). Let rest, then shred or dice.
- 2. Prepare Ingredients: Toast nuts. Wash and shred cabbage and carrots. Chop celery, cilantro, and green onions.
- 3. Make the Dressing: Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and olive oil. Add optional red pepper flakes and mandarin juice if desired.
- 4. Assemble Salad: In a large bowl, combine shredded cabbage, carrots, celery, cilantro, green onions, and mandarin oranges. Add water chestnuts if using.
- 5. Add Chicken: Add the cooked chicken to the bowl.
- 6. Dress and Toss: Pour about half to two-thirds of the dressing over the salad and toss gently to coat. Add more dressing as needed.
- 7. Add Crunch: Just before serving, gently fold in toasted almonds and optional wonton strips or chow mein noodles to preserve crispness.
- 8. Serve: Divide among bowls or plates and drizzle with additional dressing if desired.
Notes
Store any leftover salad in an airtight container in the refrigerator for 2-3 days. For best texture, store dressing separately and consider storing crunchy toppings (nuts, noodles) apart as well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-450 (varies based on ingredients and portion size)
- Sugar: Approx. 10-15g
- Sodium: Approx. 500-800mg (varies based on soy sauce)
- Fat: Approx. 15-25g
- Carbohydrates: Approx. 20-30g
- Fiber: Approx. 4-6g
- Protein: Approx. 30-40g