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Green and Orange Chicken Salad


1⁄3 cup
rice vinegar
3 Tablespoons
soy sauce
2 teaspoons
1 1⁄2 Tablespoons
toasted sesame oil
1⁄2 teaspoon
hot chili oil
1 package
(10 ounces) salad greens or 6 cups of other lettuce
medium carrot, grated
1 bunch
green onions, sliced diagonally
1⁄2 cup
chopped cilantro leaves
1 can
(8 ounces) sliced water chestnuts, rinsed
1 can
(11 ounces) mandarin oranges
1 package
(6 ounces) snow peas, sliced diagonally
2 cups
cooked boneless chicken meat, shredded


  1. Mix dressing ingredients in a small bowl.
  2. Toss greens, carrot, onion and cilantro with dressing.
  3. Drain mandarin oranges and water chestnuts, then add to salad.
  4. Add snow peas and chicken; mix lightly.
  5. Refrigerate leftovers within 2 hours.


  • Sprinkle with chopped, dry roasted peanuts
Photo of Asian Chicken Salad
Prep time: 20 minutes
Makes: 12 cups
Nutrition Facts: View Label
Last updated: 08/24/20

4 Comments for "Green and Orange Chicken Salad"

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.