4 Videos | Photo: Chinese Chicken Salad Recipe
Chef's note: If you can only find Mandarin oranges in light syrup, drain oranges and rinse with water.
Ingredients
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted
Directions
Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
Serves: 4
Calories:415
Total Fat: 14 grams
Saturated Fat: 1.5 grams
Protein:32 grams
Total carbohydrates: 41 grams
Sugar: 25 grams
Fiber: 9 grams
Cholesterol: 66 milligrams
Sodium: 930 milligrams
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By Cakes08
NY Metro Area
on April 11, 2013
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I made this tonight for my husband and myself. I did as some of the other reviewers and served the dressing on the side as my husband likes to drown his salad and I like mine more on the "just dressed" side. I did change up some of the things - I marinated the chicken in the soy & toasted sesame oil as well as some rice vinegar and then we grilled it. I used 1/2 head of regular cabbage and one head of romaine hearts. I also used a fresh orange since I don't really like mandarine oranges. I also didn't realize that I was out of sliced almonds so we replaced it with toasted sesame seeds and sunflower seeds as well as some crunchy noodles. We loved this salad - it just got better with each bite. We loved the spicy/sweet dressing. I have a gallon bag of it left for lunches and can't wait to eat it again! Yumm!
By mascher
Westchester Cou...
on March 08, 2013
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Wow, I really wanted to like this, but I really didn't. I didn't like the canned oranges at all -- why not just use much tastier fresh oranges? And the dressing was too tart. Needed some more crunch. Bland chicken. Wondering why all the sterling reviews. I'm sure I could do things to make it work, but as written? Meh.
By ElleEyeEssay29
California
on February 06, 2013
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I absolutely loved this recipe! The spiciness of the dressing was just perfect. The chicken took twice as long to cook. I also added an orange citrus glaze on the chicken which I had from a previous recipe and that kicked it up a notch. I used a combination of organic romaine lettuce and organic napa cabbage. I put the dressing on per serving. Even my picky friend who doesn't like spicy dishes or salads loved this one and couldn't stop eating it. This one is definitely a keeper! No more getting a Chinese Chicken salad out when I can make an even more delicious one at home!
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