Asian Chicken Salad with Mandarin Oranges
Crisp, refreshing, and bursting with bright flavor — this Asian-inspired salad combines tender shredded chicken, juicy mandarin oranges, crunchy almonds, and crisp cabbage in a zesty ginger-sesame dressing. Light yet satisfying, it's the perfect quick lunch or dinner that comes together in 30 minutes.
For 4 servings
- prep · ~10 min
Poach the chicken breast.
1.Bring 2 cups water and 0.25 tsp salt to a gentle simmer in a saucepan.2.Add chicken breast and poach over low heat until cooked through (8-10 min).3.Remove chicken, let cool slightly, then shred with two forks. - prep · ~4 min
Toast the almonds and sesame seeds.
1.Place sliced almonds in a dry pan over medium heat.2.Toast until golden and fragrant (2-3 min), shaking pan often.3.Remove almonds, then toast sesame seeds until lightly golden (1 min).TIPWatch carefully — nuts and seeds burn quickly. Remove from pan immediately when done. - prep · ~10 min
Prep all the vegetables.
1.Shred napa cabbage and red cabbage into thin strips.2.Julienne or shred the carrot.3.Thinly slice scallions and chop cilantro. - mix · ~2 min
Whisk the ginger-sesame dressing.
1.Combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and 1 pinch salt in a bowl.2.Whisk until honey dissolves and dressing is emulsified. - assemble · ~3 min
Toss the salad together.
1.Combine shredded cabbages, carrot, scallions, and shredded chicken in a large bowl.2.Pour dressing over and toss well to coat everything evenly.3.Gently fold in mandarin orange segments.4.Sprinkle toasted almonds, sesame seeds, and cilantro on top.TIPAdd mandarins last and fold gently — they're delicate and can break apart. - serve
Serve immediately or chill briefly.
Serve the salad right away for the best crunch, or refrigerate 15-20 minutes for the flavors to meld. The cabbage stays crisp even after dressing.
TIPMeal prep tip: Keep dressing separate and toss just before eating for maximum crunch.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken gently at a bare simmer, not a rolling boil, to keep it tender and juicy.
- 2Toast sliced almonds and sesame seeds in separate pans because they cook at different rates.
- 3Dry the mandarin orange segments on a paper towel before adding to prevent watering down the dressing.
- 4For the best crunch, dress the cabbage and chicken first, then fold in the mandarins last.
- 5If meal-prepping, store the dressing separately and toss the salad just before serving.
Adapt it for your goals.
Low-oil
Reduce sesame oil to 1/2 tbsp and replace with extra rice vinegar or a splash of orange juice for a lighter dressing that still packs tang.
high proteinHigh-protein
Add 1/2 cup edamame or 1 chopped hard-boiled egg per serving to boost protein without changing the flavor profile.
gluten freeGluten-free
Swap soy sauce for tamari or coconut aminos to keep the salad gluten-free; verify all other ingredients are certified GF.
veganVegan
Replace chicken with 1 can of drained chickpeas or 200g baked tofu, and use maple syrup instead of honey in the dressing.
Why this is on our healthy list.
Rich in Vitamin C
Mandarin oranges and red cabbage provide a significant amount of vitamin C, which supports immune function and skin health.
Good Source of Fiber
Napa cabbage and almonds contribute dietary fiber that aids digestion and promotes satiety.
Low in Saturated Fat
Using lean poached chicken breast and a sesame-oil-based dressing keeps the saturated fat content low.
Contains Antioxidants
Red cabbage and carrots are rich in anthocyanins and beta-carotene, antioxidants that help reduce oxidative stress.
Frequently asked questions
Yes, but drain them thoroughly and pat dry with paper towels to avoid adding excess liquid that can dilute the dressing.
