Chinese Orange Chicken Salad
Discover a delightful fusion of flavors with this Chinese Orange Chicken Salad, a vibrant and refreshing dish that seamlessly blends crispy, golden-brown chicken pieces with a medley of fresh greens, juicy mandarin oranges, crunchy shredded carrots, and nutty sliced almonds. Perfectly balanced with a tangy-sweet homemade dressing made from rice vinegar, honey, orange juice, and a hint of fresh ginger, this recipe brings a burst of brightness to your table. Ideal for lunch or a light dinner, this 40-minute salad offers a satisfying crunch, bold citrus notes, and a hint of umami from sesame oil and soy sauce. Packed with texture, color, and flavor, it’s a crowd-pleaser that’s as enjoyable to eat as it is to prepare.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.5 cups Cornstarch
- 0.5 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Soy sauce
- 0.5 cups Vegetable oil
- 6 cups Mixed greens or romaine lettuce
- 1 cup Mandarin oranges (canned, drained)
- 1 cup Shredded carrots
- 0.25 cups Sliced almonds
- 2 stalks Green onions (sliced)
- 1 tablespoon Sesame seeds
- 3 tablespoons Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon Toasted sesame oil
- 2 tablespoons Fresh orange juice
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic (minced)
Instructions
Begin by preparing the chicken. Cut the chicken breasts into bite-sized pieces.
In a medium mixing bowl, whisk together the cornstarch, flour, and a pinch of salt. In a separate bowl, beat the egg and mix it with 2 tablespoons of soy sauce.
Dip each piece of chicken into the egg mixture, then coat it in the cornstarch-flour mixture.
Heat the vegetable oil in a large skillet or wok over medium heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess oil.
Prepare the salad base by combining the mixed greens, mandarin oranges, shredded carrots, sliced almonds, green onions, and sesame seeds in a large bowl.
To make the dressing, whisk together the rice vinegar, honey, toasted sesame oil, fresh orange juice, grated ginger, and minced garlic in a small bowl. Adjust for seasoning as desired.
Add the crispy chicken pieces to the salad bowl. Drizzle the dressing over the salad and gently toss to mix all the ingredients evenly.
Serve immediately, garnished with extra sesame seeds or sliced almonds if desired.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
