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