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This colorful Chinese-inspired chicken dish combines crunchy veggies, juicy chicken, and sweet oranges in a light but filling meal. The homemade sauce perfectly blends sweet and savory without all the extra sugar and salt you'd typically get when ordering out.
I stumbled upon this dish during a scorching summer when I needed something refreshing but substantial. These days it's my favorite lunch to make when friends come over, and they always beg for the instructions before they leave.
What You'll Need
- Napa or green cabbage: Creates a crunchy foundation with a subtle taste that makes other ingredients pop
- Red cabbage: Gives a gorgeous purple contrast and loads of healthy compounds
- Shredded carrots: Add natural sugar and vitamin A goodness
- Sugar snap peas: Deliver a satisfying snap and garden-fresh taste
- Green onions: Offer a gentle flavor kick without being too strong
- Cooked shredded chicken: Turns this into a full meal with quality protein
- Orange segments: Bring bursts of sweetness and bright flavor notes
- Fresh cilantro leaves: Supply that unique herb flavor that ties everything together
- Toasted almonds: Give crucial crunch and rich nutty taste
- Rice vinegar: Forms the tangy foundation for our sauce without harsh sharpness
- Toasted sesame oil: Contributes that signature Asian flavor that defines the whole dish
- Coconut aminos: Deliver savory depth with less salt than regular soy sauce
- Avocado oil: Rounds out the dressing with good-for-you fats
Simple Cooking Steps
- Mix your veggie base:
- Throw both types of cabbage, carrots, sugar snap peas, and green onions into your biggest bowl. All these different colors and textures work together perfectly. Just make sure you cut everything thin and about the same size for the best eating experience.
- Toss in your chicken:
- Mix in your shredded chicken, giving everything a gentle toss to spread it throughout. Store-bought rotisserie chicken works great and saves time, but any leftover chicken you've got will do the trick.
- Whip up your sauce:
- Put rice vinegar, toasted sesame oil, coconut aminos, avocado oil, ginger, and garlic powder in a small container. Mix it well or shake until it's all blended together. Your sauce should look a bit thicker and have one uniform color.
- Coat the salad:
- Just before you're ready to eat, pour your sauce over everything. Give it all a good mix so every bite gets some flavor. Doing this right at the end keeps everything nice and crisp.
- Top it off:
- Carefully fold in orange pieces, cilantro, and toasted almonds. We add these last so they don't break apart. Sprinkle some sesame seeds on top if you want it to look extra fancy and taste even better.
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Coconut aminos totally changed how I cook Asian dishes. I found this soy sauce alternative while helping a friend with food restrictions and now I actually like its gentler, slightly sweeter taste that lets all the fresh ingredients really shine through.
Prep In Advance
This dish works great for busy evenings because you can get stuff ready ahead of time. Cut all your veggies and keep them in different containers in the fridge for up to 2 days. You can mix the sauce and keep it cold for up to 5 days. When you're hungry, just throw everything together and you'll have an amazing fresh meal in minutes without any last-minute rush.
Ways To Switch It Up
What's great about this dish is how easy it is to change. Don't eat meat? Swap the chicken for baked tofu or tempeh. Want more crunch? Toss in some water chestnuts or crispy wonton pieces. In summer, try using mango instead of oranges for a tropical feel. If you like spicy food, add thin jalapeño slices or mix a bit of sriracha into your sauce.
What To Serve With It
Enjoy this as a cool main dish for lunch or a light dinner. If you need something more filling, pair it with hot and sour soup or some veggie dumplings. It's also great for parties, sitting alongside spring rolls and rice so guests can build their own plates just how they like them.
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This dish shows off the perfect mix of fresh flavors and textures. It's easy, healthy, and totally satisfying!
Frequently Asked Questions
- → Can I prep this Asian chicken salad beforehand?
You can totally prep everything 1-2 days early, but keep stuff separate. Put the cabbage, carrots, snap peas and chicken in one box, and store the oranges, herbs, and nuts in another. Just add the dressing and toppings when you're ready to eat so everything stays nice and crunchy.
- → What can I use instead of chicken?
This easy salad works great with many other proteins. You might want to try grilled shrimp, thin slices of beef, baked tofu, or tempeh. If you want to go meat-free, throw in some chickpeas or edamame. Just cook them right and stick with the same flavor mix.
- → How do I get the almonds toasty for my salad?
To get those almonds nice and toasty, lay them flat on a baking sheet and stick them in a 350°F oven for 5-7 minutes until they turn golden and smell amazing. Or you can toss them in a dry pan over medium heat for 3-4 minutes, moving them around often. Let them cool down before you toss them into your salad.
- → What's the deal with coconut aminos in this sauce?
Coconut aminos is a tasty sauce that comes from coconut sap. We use it in this dressing as a way to cut down on salt compared to soy sauce, and it's a bit lighter and sweeter too. It doesn't have soy or gluten, so it's great for folks who can't eat those things.
- → Can I just grab a rotisserie chicken from the store?
For sure! A store-bought rotisserie chicken makes this salad super quick to put together. Just pull off the skin, tear or cut up the meat, and scoop out 3 cups. The light seasoning on most store chickens goes really well with the Asian-inspired sauce in our mix.
- → How long can I keep this in the fridge?
If you've already mixed in the dressing, try to eat it within a day, though the cabbage won't get too soft. If you want it to last longer, keep all the parts separate in the fridge for up to 3 days, and just mix in your dressing and add your toppings when you're ready to eat.