Skip to main content

Green and Orange Chicken Salad

A bright and flavorful salad with a toasty soy dressing.
Kid friendly
Large bowl of mandarin orange and chicken salad.
Prep time: 20 minutes
Makes: 12 cups
Nutrition Facts: View label

Ingredients

SALAD
1 package (10 ounces) salad greens (about 6 cups, any type)
1 medium carrot, grated
1 bunch green onions, sliced diagonally
½ 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)

DRESSING
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)

Directions

  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.
     

Notes

  • 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.
     

Comments

Another great Food Hero salad recipe!  We used snap peas and they tasted great and we didn't have water chestnuts.  The dressing was great, we served it on the side, and used the remaining in a stir-fry the next day!

This recipe is delicious & nutritious! Very quick and easy to make.

The dressing is well balanced. I never add the sugar to the dressing and I think it turns out just fine.

A wonderful website about cooking, you have posted a recipe of Asian chicken salad, which looks delicious. You have written the recipe in detail which is easy to follow. I will soon cook this dish.
 

The dressing is what makes this recipe!  It's perfectly sweet, salty, and spicy!

I love this salad!  The dressing is perfect -- just sweet enough to add some zing, and it doesn't make the salad too soggy.  It actually tastes even better if you dress the greens, then let it chill in the fridge for an hour. 

You might also like...

Recipes A to Z (without photos)

Savory Yogurt Dip
Small bowl of creamy dip with a plate of sliced vegetables and served in a veggie wrap.

Savory Yogurt Dip

A thick and creamy herbed yogurt dip that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Fruit and Nut Slaw
Colorful, crunchy vegetable mix in a large bowl.

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Prepare:
20 minutes
Makes:
8 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Salsa Roja
Bowl of textured tomato salsa.

Salsa Roja

This fresh and spicy red salsa can be used with a variety of dishes including tacos and enchiladas, with eggs and for dipping most anything.
Prepare:
10 minutes
Cook:
25 minutes
Makes:
1 ½ cups
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Sweet and savory roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Was this page helpful to you?