Chinese Chicken Salad with Orange-Soy Dressing
This recipe for easy Chinese Chicken Salad is a total gamechanger. It's a very healthy alternative for Chinese takeout salads you get.
Equipment
- 12-inch non-stick skillet with lid
- Large mixing bowl
- Paring knife
- Citrus juicer or reamer
- Whisk
- Serving platter
Ingredients
- 3 medium oranges
- ⅓ cup rice vinegar 80ml
- 3 tablespoons soy sauce 45ml
- 3 tablespoons fresh ginger about 1.5 oz / 40g, peeled and finely grated
- 1 tablespoon Asian chilli-garlic sauce 15ml, such as sambal oelek
- 1 tablespoon honey 21g
- 3 tablespoons vegetable oil 45ml
- 2 teaspoons toasted sesame oil 10ml
- 1 piece boneless, skinless chicken breast about 8 oz / 225g, trimmed
- 1 small head napa cabbage cored and sliced thin
- 2 medium red bell peppers stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 cup fresh cilantro leaves about 16g
- 6 stalks scallions sliced thin
- ½ cup salted dry-roasted peanuts 70g, chopped
Instructions
- Cut away peel and pith from oranges. Holding fruit over a large bowl, use a paring knife to slice between membranes to release segments; transfer segments to a second bowl and set aside. Squeeze juice from the membranes into the first bowl — you should get about 6 tablespoons (90ml). If you get a little more, that's fine; if you're short, top up with store-bought orange juice.3 medium oranges
- Whisk vinegar, soy sauce, ginger, chilli-garlic sauce, and honey into orange juice in the large bowl; transfer ½ cup of the orange juice mixture to a 12-inch skillet and set aside. Whisking constantly, slowly drizzle vegetable oil and sesame oil into the remaining orange mixture in the bowl; set aside.⅓ cup rice vinegar, 3 tablespoons soy sauce, 3 tablespoons fresh ginger, 1 tablespoon Asian chilli-garlic sauce, 1 tablespoon honey, 3 tablespoons vegetable oil, 2 teaspoons toasted sesame oil
- Bring orange juice mixture in skillet to a boil over medium-high heat. Add chicken, reduce heat to medium-low, cover, and simmer, flipping halfway through cooking, until the thickest part of the chicken registers 160°F / 71°C on an instant-read thermometer, 10 to 15 minutes.1 piece boneless, skinless chicken breast
- Transfer chicken to a plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces. Off heat, return shredded chicken and any accumulated juices to skillet and let sit for 10 minutes.1 piece boneless, skinless chicken breast
- Add cabbage, bell peppers, cilantro, and scallions to vinaigrette in bowl and toss to combine. Transfer to serving platter and top with shredded chicken, orange segments, and peanuts. Serve.1 small head napa cabbage, 2 medium red bell peppers, 1 cup fresh cilantro leaves, 6 stalks scallions, 3 medium oranges, ½ cup salted dry-roasted peanuts
Notes
Storage: Dressing and shredded chicken keep separately in airtight containers in the fridge for up to 2 days. Do not dress the salad until ready to serve.
Freezer: Not recommended — napa cabbage and fresh orange segments do not freeze well.
Make-Ahead: Poach and shred the chicken, make the dressing, and prep all vegetables up to 1 day ahead. Store each component separately and assemble just before serving.
Substitution: Swap peanuts for cashews or toasted almonds if preferred. Use tamari in place of soy sauce for a gluten-free version.
Pro Tip: Let the shredded chicken rest in the skillet liquid off heat for the full 10 minutes — this step reabsorbs the orange-soy juices and prevents dry, bland chicken.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 23gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 12mgSodium: 734mgPotassium: 791mgFiber: 6gSugar: 14gVitamin A: 2172IUVitamin C: 130mgCalcium: 167mgIron: 1mg
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