Mandarin Orange Chicken Salad
Get ready for a burst of bright flavors and satisfying crunch with this effortless Mandarin Orange Chicken Salad. It combines lean protein and fresh, vibrant veggies with a creamy, tangy peanut dressing that ties everything together. Top it with toasted slivered almonds and enjoy it as your new go-to recipe for a quick, wholesome meal that feels anything but ordinary!
A great chicken salad is a weeknight lifesaver, and my repertoire has grown far beyond the Classic Chicken Salad Recipe. I’m always experimenting with new chicken salads and dressings.
This particular orange chicken salad is a current favorite, inspired by the vibrant tastes of Southeast Asia. It’s a textural dream, combining crunchy cabbage, crisp cucumber, and tender chicken with juicy mandarin oranges and a generous handful of fresh herbs. The entire dish is brought together by an incredibly flavorful peanut-soy dressing that’s so good, you’ll want to put it on everything.
What is mandarin orange chicken salad?
This mandarin orange chicken salad offers a vibrant crunch of napa cabbage, red cabbage, fresh herbs, chopped chicken, and juicy bursts of mandarin orange, all tossed in a creamy, tangy peanut dressing. It’s topped with toasted slivered almonds for added crunch!
This satisfying and bright salad is perfect for a light summer lunch or an easy weeknight meal, loaded with wholesome ingredients and lean protein. Best of all, you can whip it up anytime with convenient pantry staples like canned mandarins and pre-cooked chicken, making it a deliciously simple option all year round!
Ingredients needed to make this orange salad
For the Orange Salad
- Cabbage: This orange chicken salad calls for a combination of thinly sliced Napa cabbage and red cabbage, both of which create a crunchy base. Napa cabbage offers a milder substitute for green cabbage while the red cabbage adds vibrant color.
- Carrots: The freshly grated carrots contribute sweetness and a moist, crunchy texture. The flavor of carrots also pairs beautifully with oranges.
- English cucumber: Offers a refreshing, crisp, and hydrating element to the orange salad. I’ve left the skin on, but you could peel the cucumber, if you prefer.
- Green onions: For a sharp, mild onion flavor and a bit of crunch.
- Fresh herbs: Add minced mint and cilantro for a pop of color and freshness.
- Chicken: Chopped chicken breast is great in this mandarin orange chicken salad as the main source of lean protein. Feel free to use leftover chicken or rotisserie chicken for convenience.
- Toasted slivered almonds: I love to buy my toasted slivered almonds from Trader Joes. They’ll add essential crunch and a nutty, toasty flavor. Feel free to use other types of nuts too.
- Canned Mandarin oranges: The canned Mandarin segments give this salad sweet, juicy bursts of citrus. Make sure to drain the canned liquid properly so that you don’t end up with a soggy orange salad. Fresh orange segments are a great fresh alternative.
For the Dressing
- Lime juice: Provides a fresh, tangy acidity that complements the orange. Always use freshly squeezed lime juice. Lemon juice can be used in a pinch.
- Peanut butter: I’ve used natural peanut butter in this dressing. It creates a creamy, rich, and nutty base for the dressing.
- Low-sodium soy sauce: Provides salty, savory, umami depth.
- Sweetener: Use agave nectar or honey to round out the sharp acidity of the dressing and complement the orange’s sweetness. Adjust the amount of your sweetener depending on your preference.
- Fish sauce: Adds a complex, savory, umami flavor (not just fishy!).
- Rice vinegar: Contributes a mild, sweet acidity to brighten the dressing.
- Chili garlic sauce: Introduces a spicy, garlicky kick. Sriracha is a common substitute.
How do you make this orange chicken salad?
Make the salad:
- In a large bowl, combine the fresh salad ingredients, leaving the slivered almonds for optional garnish.
Make the dressing:
- In a small glass bowl, combine all of the salad dressing ingredients and whisk until smooth.
- Taste and adjust as needed.
Assemble & serve:
- Toss the salad gently with the dressing, making sure not to break up the mandarin oranges.
- Garnish the salad with the toasted almonds and serve!
Serving
Serve this mandarin orange chicken salad in a large, wide bowl or on individual plates as a complete and satisfying lunch or light dinner. The combination of protein, veggies, and hearty dressing makes it a full meal.
If you’re lucky enough to have any leftovers, use it the next day to make some tasty wraps or Summer Spring Rolls.
Serve a portion of the salad over a bed of cooked jasmine rice, quinoa, or brown rice to make it even more filling. The dressing acts as a delicious sauce for the grains. It’s also fantastic served over rice vermicelli noodles for a heartier, Southeast Asian-inspired meal.
Sandy’s tips and substitutions:
- Salad storage: This fresh and crisp salad should not be stored for longer than 2 days as the crunchy salad ingredients will start to wilt and turn soggy. Add it into bread rolls, load it into wraps or spring rolls to stretch it out over another meal.
- Dressing storage: Store the dressing in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars, but any sealable jar or airtight container will work. Bring the chilled dressing to room temperature and give it a good shake or whisk before using again.
- Make ahead: It’s easiest to make the dressing ahead of time and store it in the fridge. I recommend only preparing the fresh orange salad ingredients just before serving for the best texture.
- Salad add-ins: Salads can be so versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with other varieties of salad ingredients, such as red onion, seeds, crumbled cheese, and more.
- Turn up the heat: Increase the chili garlic sauce, add fresh chilies (minced serrano or jalapeño peppers), incorporate a chili oil, or add in some cayenne pepper.
- Double the recipe: Make a double batch of this orange chicken salad when serving a larger crowd.
- Uniform size matters: I like to make sure that the salad ingredients are sliced, diced, or chopped in uniform pieces so that the salad looks more appealing and to ensure every bite includes a perfect mix of flavors and textures.
- Be gentle with the mandarin oranges: When tossing the salad with the dressing, be careful that you don’t break up the oranges. You don’t want to end up with a mushy, wet texture from being too heavy-handed. Your salad is also more visually appealing when the mandarin orange segments are intact in the salad.
From a Curried Chicken Salad to a Southwest Avocado version, I’m all in for these new flavors of this crowd-pleasing salad! Don’t forget this salad for your next potluck or game day! It will be devoured :)
More mandarin-inspired salads you may want to try:
- Mandarin Crunch Salad
- Asian Chicken Cranberry Salad
- Layered Harvest Quinoa Salad
- Blueberry Spinach Salad
- Shaved Brussels Sprout Salad
Get the Recipe:
Mandarin Orange Chicken Salad
Ingredients
For the Salad:
- 8 cups Napa cabbage thinly sliced
- 2 cups red cabbage thinly sliced
- 1 cup carrots grated
- ½ English cucumber, diced
- 6 green onions thinly sliced
- ¼ cup minced mint
- ¼ cup minced cilantro
- 4 cups cooked chopped chicken breast
- ¼ cup slivered almonds toasted
- 2 11 oz cans mandarin oranges, drained
For the Dressing:
- 3 lime juiced
- ½ cup natural peanut butter
- ⅓ cup low-sodium soy sauce
- 2 Tbsp agave nectar or honey
- 2 Tbsp fish sauce
- 2 Tbsp rice vinegar
- 1 Tbsp chili garlic sauce
Instructions
- In a large bowl, combine the Napa cabbage, red cabbage, carrots, cucumbers, green onion, cilantro, mint and chopped chicken breast. Add the drained mandarin oranges.
- In a small glass bowl, combine the lime juice, peanut butter, soy sauce, agave nectar, fish sauce, rice vinegar and chili garlic sauce. Whisk until smooth.
- Toss the salad gently with the dressing (to not break up the mandarin oranges). Garnish with the toasted almonds. Serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
