Sometimes the best recipes come from those moments when you're staring into your fridge wondering what to make for dinner. That's exactly how this mandarin orange chicken salad came about! Emily had just gotten back from soccer practice, and I needed something quick, fresh, and filling that wouldn't require turning on the oven.
I had some leftover rotisserie chicken (thank goodness for those!), a bag of coleslaw mix that was about to expire, and a few mandarin oranges sitting on the counter. What started as a "let's use what we have" meal turned into one of our most requested dinners.
This crunchy, colorful salad is packed with fresh vegetables, tender shredded chicken, sweet mandarin oranges, and the most amazing sesame ginger dressing that ties it all together. Plus, it's ready in just 20 minutes - perfect for those busy weeknight dinners when you want something healthy but don't want to spend hours in the kitchen.
If you're looking for more delicious chicken salad ideas, you'll love my asian inspired chicken salad that's equally fresh and satisfying!
Why You Will Like This Mandarin Orange Chicken Salad
- Super quick to make - No cooking required! Just chop, mix, and serve in 20 minutes
- Incredibly crunchy and fresh - The combination of napa cabbage, red cabbage, and bell peppers gives you the perfect texture
- That amazing dressing - The orange sesame ginger dressing is seriously addictive and makes this salad special
- Great for meal prep - Make a big batch and you've got lunch sorted for days
- Kid-friendly - Emily actually asks for seconds, which is saying something!
- Packed with protein - Two cups of shredded chicken make this a complete, satisfying meal
Fresh Ingredients For Mandarin Orange Chicken Salad
For The Salad:
- 4 cups napa cabbage, shredded (or green cabbage works too)
- 2 cups red cabbage, shredded
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- ⅓ cup green onions, chopped
- 2 cups shredded chicken breast
- 2 mandarin oranges, peeled and segmented
- ½ cup roasted salted almonds, chopped
- sesame seeds for topping (optional but so good!)
For The Orange Ginger Dressing:
- ¼ cup freshly squeezed orange juice (about 1½ mandarin oranges)
- ¼ cup honey
- 3 tablespoons rice vinegar
- 3 tablespoons tamari (or soy sauce)
- 2 garlic cloves, roughly chopped
- 2-inch knob fresh ginger, roughly chopped
- ½ cup sesame oil
The key to this salad is using really fresh ingredients. I've tried it with wilted cabbage before, and it just doesn't have the same amazing crunch. Trust me on this one!
How To Make The Best Mandarin Orange Chicken Salad
Preparing The Dressing
- Make the dressing first - Add orange juice, honey, rice vinegar, tamari, garlic, and ginger to a blender or food processor.
- Blend until smooth - Process for about 30 seconds until the garlic and ginger are completely minced.
- Slowly add sesame oil - With the blender running, slowly drizzle in the sesame oil until the dressing is smooth and emulsified.
- Taste and adjust - The dressing should be sweet, tangy, and have a nice ginger kick. Add more honey if you want it sweeter!
Assembling The Salad
- Prep your vegetables - Shred both cabbages, slice the bell pepper thin, and chop your green onions.
- Combine the base - In a large mixing bowl, toss together the napa cabbage, red cabbage, carrots, and bell pepper.
- Add the protein - Mix in your shredded chicken. I use rotisserie chicken because it's already seasoned and saves time.
- Incorporate the oranges - Gently fold in the mandarin orange segments. Be careful not to break them up too much!
- Dress the salad - Pour about ¾ of the dressing over the salad and toss gently to coat everything.
- Final touches - Top with chopped almonds, green onions, and sesame seeds if using.
The first time I made this, I added all the dressing at once and it was way too much. Start with less - you can always add more!
Storage And Reheating Tips For Your Chicken Salad
This mandarin orange chicken salad is actually better the next day once all the flavors have had time to meld together. Store it covered in the refrigerator for up to 3 days.
Here's my trick for keeping it fresh - store the dressed salad separately from the almonds and sesame seeds. Add those crunchy toppings right before serving so they don't get soggy.
The dressing will keep in the fridge for up to a week, so I often make a double batch. It's great on other salads too!
If you're meal prepping, pack the salad in individual containers and keep the dressing on the side. Just give it a good shake and pour it over when you're ready to eat.
Creative Variations For Orange Chicken Salad
Protein swaps: Try this with rotisserie turkey, grilled shrimp, or even leftover pork tenderloin. Each brings its own flavor to the party!
Make it vegetarian: Skip the chicken and add edamame, chickpeas, or cubed tofu for protein.
Switch up the fruit: Fresh pineapple chunks or sliced strawberries work beautifully in place of the mandarin oranges.
Different nuts: Cashews, peanuts, or even toasted coconut flakes are delicious alternatives to almonds.
Spice it up: Add a pinch of red pepper flakes to the dressing if you like a little heat.
Emily's personal request? She loves when I add crispy wonton strips on top. You can find them in the Asian section of most grocery stores, and they add the perfect crunch!
Frequently Asked Questions About Mandarin Chicken Salad
Yes! Prep all ingredients separately and store the dressing separately. Combine everything just before serving to prevent the cabbage from wilting.
Absolutely! Drain canned mandarin oranges well and pat dry with paper towels to remove excess moisture before adding to the salad.
You can substitute tamari with soy sauce (use the same amount) or coconut aminos for a soy-free option.
Store covered in the fridge for up to 2-3 days, though the vegetables may lose some crispness over time.
Recipes You May Like
- Asian Inspired Chicken Salad - Another fresh Asian-style salad with incredible flavors
- Homemade Grilled Chicken Salad - Perfect for when you want to grill your own chicken
- Chicken Avocado Caprese Salad - A Mediterranean twist on chicken salad
Final Thoughts On This Amazing Chicken Salad
This mandarin orange chicken salad has become one of those recipes I turn to again and again. It's fresh, satisfying, and so much more interesting than regular green salads.
The combination of sweet mandarin oranges, crunchy vegetables, and that incredible sesame ginger dressing makes every bite exciting. Plus, it's one of those meals that feels fancy but is actually super simple to make.
Give this recipe a try and let me know what you think! I'd love to hear if you try any of the variations I mentioned. Don't forget to save this to Pinterest for later - you'll definitely want to make it again!
Mandarin Orange Chicken Salad
Ingredients
Equipment
Method
- Make the dressing first - Add orange juice, honey, rice vinegar, tamari, garlic, and ginger to a blender or food processor.
- Blend until smooth - Process for about 30 seconds until the garlic and ginger are completely minced.
- Slowly add sesame oil - With the blender running, slowly drizzle in the sesame oil until the dressing is smooth and emulsified.
- Taste and adjust - The dressing should be sweet, tangy, and have a nice ginger kick. Add more honey if you want it sweeter!
- Prep your vegetables - Shred both cabbages, slice the bell pepper thin, and chop your green onions.
- Combine the base - In a large mixing bowl, toss together the napa cabbage, red cabbage, carrots, and bell pepper.
- Add the protein - Mix in your shredded chicken. Rotisserie chicken works perfectly here!
- Incorporate the oranges - Gently fold in the mandarin orange segments. Be careful not to break them up too much!
- Dress the salad - Pour about ¾ of the dressing over the salad and toss gently to coat everything.
- Final touches - Top with chopped almonds, green onions, and sesame seeds if using. Serve immediately and enjoy!
