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colorful Chinese chicken and orange salad on a white plate

How to make the best Chinese Chicken and Orange Salad

  • Author: Elena Elliott
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This Chicken and Orange Salad has all flavours you expect an Asian salad to have. Fresh, colourful, crunchy, nourishing, and easy to make! Perfect addition for the upcoming BBQ and Christmas season. Don’t forget to pin it.



The salad:

2 cups thinly sliced white or Chinese cabbage

1 cup thinly sliced red cabbage

1 cup grated or julienned carrots

1/2 cup sugar snap peas, thinly sliced

2 cups cooked chicken, shredded 

1 cup orange segments 

1/2 cup fresh coriander leaves (cilantro), roughly chopped

2 tsp toasted sesame seeds

The Dressing:

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



  1. Combine all dressing ingredients in a glass jar or a mixing bowl and shake or whisk to combine. Set aside.
  2. In a large salad bowl combine cabbage, carrots, and snow peas. 
  3. Add half of the dressing to the salad bowl and mix well, so everything is nicely combined.
  4. Add shredded chicken, orange pieces, and coriander (cilantro) leaves with the remaining dressing and gently mix everything together.
  5. Sprinkle sesame seeds on top and serve. Enjoy!


To save time you can use premade salad bags from the supermarket.

You can also buy roast chicken from your local shop to save even more time.

If you would like to make this salad in advance read the instruction above.

This recipe was inspired by the Chinese-Inspired Chicken Salad on Real Food Dietitians. 

  • Prep Time: 30
  • Category: salad
  • Method: no cook
  • Cuisine: Asian

Keywords: Chicken and Orange Salad, asian salad, gluten free salad