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Sesame Chicken Salad With Mandarin Oranges And Crunchy Cabbage

This crunchy Sesame Chicken Salad with mandarin oranges, cabbage, almonds, and homemade sesame dressing is fresh, easy, and meal prep friendly.
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Prep Time: 20 minutes
Cook Time: 10 minutes
resting time (chicken): 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 560kcal
Author: Nichole Crews

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.

Notes

Shortcut: Skip cooking the chicken and use 2–3 cups cooked, shredded rotisserie chicken or air fryer chicken thighs instead.

Nutrition

Serving: 1bowl | Calories: 560kcal | Carbohydrates: 39g | Protein: 32g | Fat: 27g | Fiber: 5g
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