This crunchy Sesame Chicken Salad with mandarin oranges, cabbage, almonds, and homemade sesame dressing is fresh, easy, and meal prep friendly.
This Sesame Chicken Salad with Mandarin Oranges is essentially the Chinese chicken salad so many of us loved in the ’90s, but with a fresh, homemade twist. The sesame dressing doubles as a marinade for the chicken, and because it’s made with toasted sesame oil and orange juice, it felt fitting to give this salad a name all its own.
It’s one of those recipes I make on repeat this time of year, and I’m finally sharing it here. Crisp Napa and red cabbage make this salad extra crunchy and hearty without relying on lettuce, while sweet mandarin oranges, carrots, and toasted almonds add just the right balance of sweetness and texture. I often use rotisserie chicken to keep things easy, but grilled chicken breasts or leftover roasted chicken work just as well since they’re tossed in the same flavorful sesame dressing.
Ingredients to Make Sesame Chicken Salad
This Sesame Chicken Salad is inspired by the classic Chinese chicken salad many of us grew up with, but with a fresh, homemade twist. If you’re looking for an easy Asian chicken salad recipe, this version combines crisp Napa and red cabbage, sweet mandarin oranges, crunchy almonds, and a sesame-orange dressing that doubles as both the chicken marinade and salad dressing.
Sesame-Orange Dressing
- Orange: Fresh orange zest and juice add bright citrus flavor and natural sweetness.
- Toasted sesame oil: This is the star of the dressing, giving it its rich, nutty flavor.
- Coconut aminos, tamari, or soy sauce: Adds savory umami flavor. Tamari or coconut aminos are great gluten-free alternatives.
- Avocado oil or olive oil: Balances the sesame oil and helps create a smooth dressing.
- Rice vinegar: Adds a bright, tangy finish that keeps the dressing from feeling too heavy.
- ginger: Freshly grated ginger or ginger paste both work well here.
- Garlic: Fresh garlic adds plenty of flavor to both the marinade and dressing.
- Maple syrup or honey: Just enough sweetness to balance the citrus and vinegar.
Salad ingredients
- Napa cabbage: Crisp, tender, and the perfect base for this salad. It holds up well after being dressed, making it ideal for meal prep.
- Red cabbage: Adds beautiful color and even more crunch.
- Shredded carrots: Add sweetness, color, and extra texture.
- Green onions: Mild onion flavor that complements the sesame dressing.
- Mandarin oranges: I actually prefer canned mandarin oranges for this recipe because they’re consistently sweet, juicy, and ready to use. Just drain them well before adding to the salad.
- Roasted sliced or slivered almonds: My favorite crunchy topping, but wonton strips or crushed dry ramen noodles are delicious if you’re craving that classic Chinese restaurant salad experience.
- Toasted sesame seeds (optional): Sprinkle over the top for extra crunch and sesame flavor.
For the Chicken
Shortcut: Short on time? Skip the marinade and use 2–3 cups of shredded rotisserie chicken, leftover grilled or roasted chicken, or chopped air fryer chicken thighs instead. Toss the cooked chicken with a little of the sesame-orange dressing before adding it to the salad to freshen it up.
- chicken breasts: Marinated in the sesame-orange dressing before cooking for the most flavorful chicken.
- Avocado oil: For cooking the chicken in a skillet until golden and cooked through.
how to make sesame chicken salad
If you’re marinating the chicken, let it sit at room temperature for 20-30 minutes with half of the sesame-orange dressing while you prep the cabbage and other salad ingredients. This gives the chicken time to soak up plenty of flavor without adding extra prep time.
Below are step-by-step photos to guide you through the process, with the full instructions included in the recipe card at the bottom of the post.
Storage & Make Ahead Tips
This sesame chicken salad is perfect for meal prep because the crunchy cabbage holds up much better than a traditional lettuce salad.
- Refrigerator: Store leftover salad in an airtight container in the refrigerator for up to 4 days. The cabbage will soften slightly over time but will still have plenty of crunch.
- If already dressed: This salad stores surprisingly well once tossed with the dressing. Before serving leftovers, give everything a good stir and, if needed, add a splash of any reserved dressing to freshen it up.
- For meal prep: To keep the salad at its crispiest, store the dressing separately and toss everything together just before serving. If packing lunches, keep the mandarin oranges and almonds separate until you’re ready to eat for the best texture.
- Chicken: Cook the chicken up to 3 days in advance and refrigerate until you’re ready to assemble the salad. Rotisserie chicken is another great make-ahead shortcut for busy weeknights.
Sesame Chicken Salad With Mandarin Oranges And Crunchy Cabbage
Ingredients
Sesame-Orange Dressing:
- Zest and juice of 1 medium navel orange - about ¼ cup juice
- ¼ cup toasted sesame oil
- 3 tablespoons coconut aminos - tamari, or soy sauce
- 2 tablespoons avocado or olive oil
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon grated ginger or ginger paste
- 2 cloves garlic, grated
- 1 tablespoon maple syrup or honey - plus more to taste
For the Salad:
- 3 cups thinly sliced Napa or green cabbage
- 1 cup thinly sliced red cabbage - or use 4 cups green cabbage total
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 2 cups canned mandarin oranges, drained well
- ½ cup roasted sliced or slivered almonds - or wonton chips, or crushed ramen noodles
- Optional: ¼ cup toasted sesame seeds
Sesame-Chicken
- 1 lb chicken breast, boneless and skinless - or 2-3 cups rotisserie chicken
- 1 –2 tablespoons avocado oil - for cooking
Instructions
- Make the dressing: Add the orange zest and ¼ cup fresh orange juice, toasted sesame oil, coconut aminos, avocado oil, rice vinegar, ginger, garlic, and maple syrup to a jar with a lid. Shake well until combined. You can also whisk everything together in a small bowl.
- Marinate the chicken. To a bowl, pour about half of the dressing over the chicken breasts and marinate for 20-30 minutes at room temperature while you prep the vegetables for the salad. Reserve the remaining dressing for tossing with the finished salad.
- Assemble the salad. To a large bowl, add the Napa cabbage, red cabbage, shredded carrots, green onions, cilantro, drained mandarin oranges, and almonds. Add sesame seeds, if using.
- Cook the chicken. Heat 1–2 tablespoons avocado oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let rest for about 10 minutes. Roughly chop or slice, then add to the salad.
- Pour the remaining sesame-orange dressing over the salad and toss until everything is well coated. Top with extra sliced almonds or sesame seeds for a little more crunch, if desired.
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