Hi loves, with spring finally arriving and Christmas time nearing, we all need more delicious salad recipes. This is why I would like to show you how to make this delicious Chinese Chicken and Orange Salad.
Ok, as much as I know this salad doesn't really come from China, but this doesn't concern me much. It still has all the flavors you expect an Asian salad to have and is absolutely delicious. It is fresh, colorful, crunchy, nourishing, and easy to make, for me a winning combination.
The Asian Salad Dressing
While I love vegetables in all their forms, dressings and sauces are those little extras that bring the best out of any recipe. And this Asian-style dressing pairs everything together perfectly. It is nice and sweet, and a little tangy. It has all the ingredients a good Asian dressing must have, rice vinegar, soy sauce (or coconut aminos), sesame oil, mmmm... so good....
Is this salad easy to make?
The answer is yes, however, it requires a little bit of grating and chopping. If you are in a real hurry you can use premade salad bags from your local supermarkets. I know my local Coles has a good variety of pre-made salads. And speaking of Coles, they have beautiful free-range roast chicken too. So there is no need to cook chicken either. All you are left to do is to mix up the dressing and cut the oranges. Nice and simple.
Can I make this salad ahead of time?
Absolutely. Vegetables will stay fresh in an airtight container for up to 4 days, so will the dressing. You can shred the chicken and freeze it in a zip-lock bag. The only thing I would recommend doing on the day are the oranges.
How to serve the Chicken and Orange Salad
This salad is so versatile and this is why I like it so much. It is certainly a meal on its own because it has all the ingredients a well-balanced meal requires. But you can also make it for a BBQ or serve it as part of a Christmas lunch or dinner.
How to make the best Chinese Chicken and Orange Salad
- 2 cups thinly sliced white or Chinese cabbage
- 1 cup thinly sliced red cabbage
- 1 cup grated or julienned carrots
- ½ cup sugar snap peas thinly sliced
- 2 cups cooked chicken shredded
- 1 cup orange segments
- ½ cup fresh coriander leaves cilantro, roughly chopped
- 2 teaspoon toasted sesame seeds
- ¼ cup rice vinegar
- 1 tablespoon toasted sesame oil
- 3 tablespoons of coconut aminos or use Tamari gluten-free soy sauce
- 3 tablespoons of extra virgin olive oil
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Combine all dressing ingredients in a glass jar or a mixing bowl and shake or whisk to combine. Set aside.
- In a large salad bowl combine cabbage, carrots, and snow peas.
- Add half of the dressing to the salad bowl and mix well, so everything is nicely combined.
- Add shredded chicken, orange pieces, and coriander (cilantro) leaves with the remaining dressing and gently mix everything together.
- Sprinkle sesame seeds on top and serve. Enjoy!
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