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Photo of Green and Orange Chicken Salad
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12 cups
Prep time:
20 minutes



1 package (10 ounces) salad greens (about 6 cups, any type)

1 medium carrot, grated

1 bunch green onions, sliced diagonally

1⁄2 cup chopped cilantro

1 can (11 ounces) mandarin oranges, drained and rinsed

1 package (6 ounces) or 2 ½ cups snow peas, sliced diagonally

2 cups sliced or shredded cooked chicken

1 can (8 ounces) sliced water chestnuts, drained and rinsed (optional)

⅓ cup rice vinegar
3 Tablespoons low-sodium soy sauce
2 teaspoons sugar
1 ½ Tablespoons toasted sesame oil
½ teaspoon hot chili oil or hot sauce (optional)


  1. Wash hands with soap and water.
  2. In a large bowl, mix the greens, carrot, onion and cilantro.
  3. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  4. Pour dressing over vegetables and toss to mix.
  5. Add mandarin oranges, snow peas, chicken and water chestnuts, if desired; mix lightly. Refrigerate until served.
  6. Refrigerate leftovers within 2 hours.


  • Sprinkle with chopped, dry-roasted peanuts or toasted sesame seeds.
  • No canned mandarin oranges? Use 1 ½ cups bite-size cut fresh orange sections.
  • No rice vinegar? Try cider vinegar.
  • No toasted sesame oil?  For a nutty flavor, use regular sesame oil, peanut oil or olive oil. For a neutral flavor, use canola, corn or other vegetable oil.