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Vibrant Chinese Chicken Salad with Mandarin Oranges

Chinese chicken salad - featured image
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A light, refreshing Chinese chicken salad featuring crunchy cabbage, sweet mandarin oranges, and tender chicken, tossed in a tangy sesame dressing. Perfect for a quick summer lunch or light dinner.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or chopped (leftover rotisserie chicken works great)
  • 4 cups shredded green cabbage (about half a medium head)
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup mandarin orange segments, drained (canned in juice or fresh)
  • ½ cup sliced almonds, toasted
  • 3 green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped (optional)
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon chili flakes (optional)

Instructions

  1. Rinse the green and red cabbage under cold water and dry thoroughly using a salad spinner or clean towel. Shred both cabbages finely using a sharp knife or mandoline. Peel and shred the carrots, then slice the green onions thinly. Chop the cilantro if using.
  2. Heat a dry skillet over medium heat. Add the sliced almonds and stir frequently for 2-3 minutes until golden and fragrant. Remove from heat immediately to prevent burning. Let cool on a plate.
  3. If using freshly cooked chicken, shred or chop it into bite-sized pieces. If using leftover rotisserie chicken, shred it finely. Aim for about 2 cups of cooked chicken.
  4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and chili flakes if desired. Whisk until honey dissolves and dressing is well combined. Taste and adjust sweetness or saltiness as preferred.
  5. In a large bowl, combine shredded green and red cabbage, carrots, green onions, cilantro, mandarin orange segments, and chicken. Pour dressing over the salad and toss gently but thoroughly to coat everything evenly.
  6. Add toasted almonds last and give a gentle toss to keep them crunchy.
  7. Let the salad sit for 5-10 minutes before serving to allow flavors to meld but not so long that the cabbage goes soggy. Serve chilled or at room temperature.

Notes

Toast almonds carefully to avoid burning. Use fresh ginger for best flavor. Add dressing just before serving to keep salad crunchy. Use tamari instead of soy sauce for gluten-free option. Substitute proteins or toppings as desired.

Nutrition

Keywords: Chinese chicken salad, mandarin oranges, summer salad, healthy lunch, quick salad, sesame dressing, crunchy salad

Find it online: https://tempotaste.com/vibrant-chinese-chicken-salad-with-mandarin-oranges-easy-recipe-for-perfect-summer-lunch/