Mandarin Orange Chicken Salad – Easy Asian-Inspired Salad with Sesame Ginger Dressing

Mandarin Orange Chicken Salad

If you’re craving something fresh, crunchy, and packed with flavor, this Mandarin Orange Chicken Salad hits the spot every time. It’s the perfect mix of juicy chicken, crisp greens, sweet mandarin oranges, and a bright sesame-ginger dressing that tastes like your favorite restaurant salad—only made right at home with simple ingredients.

What makes this salad so irresistible is the balance of textures and flavors. You get cool, crisp lettuce, tender chicken, and pops of sweetness from the oranges, plus a satisfying crunch from almonds and optional wonton strips. The homemade dressing ties it all together with a tangy, slightly sweet, citrusy kick and just enough sesame depth to make every bite addictive.

This is one of those recipes that works for almost anything—quick weeknight dinners, meal prep lunches, potlucks, or a lighter option when you still want something filling. It’s also easy to customize with what you have on hand, whether you swap in rotisserie chicken, add extra veggies like cabbage and carrots, or bump up the spice with a little sriracha.

Best of all, this Mandarin Orange Chicken Salad comes together fast and stays vibrant when prepped the right way. Keep the dressing separate until serving, and you’ll have a salad that tastes fresh, crisp, and flavorful—perfect for busy days when you want something healthy that doesn’t feel boring.

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Mandarin Orange Chicken Salad

Mandarin Orange Chicken Salad

Juicy chicken, crisp greens, crunchy almonds, and bright mandarin oranges come together with a quick sesame-ginger dressing for a salad that tastes like takeout—only lighter and fresher.

  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Salad

6 cups romaine hearts or spring mix (or a combo)

2 cups cooked chicken, sliced or shredded (about 2 large breasts)

1 can (11 oz) mandarin oranges, drained well

1 cup shredded carrots

1 cup purple cabbage, thinly sliced (optional but great crunch)

3-4 scallions, sliced

1/2 cup sliced almonds (or slivered)

1/2 cup crispy wonton strips or chow mein noodles (optional)

Sesame-Ginger Dressing

1/4 cup rice vinegar

3 tbsp orange juice (from fresh or carton)

2 tbsp low-sodium soy sauce (or tamari)

1 tbsp honey (or brown sugar)

1 tbsp toasted sesame oil

1/4 cup neutral oil (avocado/canola/vegetable)

1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

1 small garlic clove, grated or minced

1-2 tsp sriracha (optional)

1 tsp sesame seeds (optional)

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Instructions

Cook the chicken (if needed):
Season chicken with salt and pepper. Sear in a skillet with a little oil over medium heat, 5–6 minutes per side until cooked through (165°F). Rest 5 minutes, then slice.

Make the dressing:
In a jar or bowl, whisk together rice vinegar, orange juice, soy sauce, honey, sesame oil, neutral oil, ginger, garlic, and optional sriracha. Shake/whisk until emulsified.

Assemble the salad:
In a large bowl, add greens, carrots, cabbage, scallions, chicken, and mandarin oranges.

Finish & serve:
Toss with dressing right before serving. Top with almonds and optional wonton strips/chow mein noodles for crunch.

Notes

Cooking Tips

  • Dry the oranges well so the salad doesn’t get watery.

  • Add crunchy toppings last (wonton strips/noodles/almonds) to keep them crisp.

  • Use rotisserie chicken to make it a 15-minute meal.

  • Balance the dressing: If it’s too tangy, add 1–2 tsp more honey. Too sweet? Add a splash more vinegar.

  • Meal-prep friendly: Store dressing separately and assemble when ready to eat.


Variations

 

  • Mandarin Orange Chicken Salad (Asian-inspired crunch): Add 1 cup sugar snap peas and 1 tbsp toasted sesame seeds.

  • Spicy Orange Chicken Salad: Add extra sriracha + a pinch of red pepper flakes; toss chicken with a little chili-garlic sauce.

  • Healthier/lower-carb: Skip wonton strips/noodles; add cucumber and extra cabbage for crunch.

  • Protein swap: Use shrimp, grilled salmon, or tofu.

  • Nut-free: Replace almonds with toasted sunflower seeds or crispy edamame.

  • Creamy version: Add 2 tbsp mayo (or Greek yogurt) to the dressing for a creamy orange-sesame vibe.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (if cooking chicken)

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 14g
  • Sodium: 620mg
  • Fat: 24g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 32g
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