Green and Orange Chicken Salad

Name: Green and Orange Chicken Salad
Prep time: 20 minutes
Yield: 12 cups
Ingredients: SALAD1 package (10 ounces) salad greens (about 6 cups; any type)1 medium carrot; grated1 bunch green onions; sliced diagonally½ cup chopped cilantro1 can (11 ounces) mandarin oranges; drained and rinsed1 package (6 ounces) or 2 ½ cups snow peas; sliced diagonally2 cups sliced or shredded cooked chicken1 can (8 ounces) sliced water chestnuts; drained and rinsed (optional)DRESSING⅓ cup rice vinegar3 Tablespoons low-sodium soy sauce2 teaspoons sugar1 ½ Tablespoons toasted sesame oil½ teaspoon hot chili oil or hot sauce (optional)

A bright and flavorful salad with a toasty soy dressing.

Video

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

Wash hands with soap and water.
Rinse or scrub fresh fruits and vegetables under running water before preparing.
In a large bowl, mix the greens, carrot, onion and cilantro.
In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
Pour dressing over vegetables and toss to mix.
Add mandarin oranges, snow peas, chicken and water chestnuts, if desired; mix lightly. Refrigerate until served.
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

Submitted by tierrabonita on Tue, 11/03/2020 - 10:41

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!

Submitted by JNel16 on Wed, 08/09/2017 - 16:07

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.

Submitted by mark22 (not verified) on Thu, 01/21/2016 - 21:22

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.

Submitted by JanPlum on Fri, 01/15/2016 - 09:53

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

Submitted by Killer Tomato on Fri, 10/24/2014 - 16:25

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.