Crunchy Orange Chicken Salad
Brighten up your mealtime with this vibrant and flavorful Crunchy Orange Chicken Salad! Packed with tender, golden-seared chicken, crisp romaine lettuce, tangy red cabbage, and juicy mandarin oranges, this salad is a refreshing twist on a classic. The real showstoppers are the crispy fried wonton strips and toasted almonds, which add a satisfying crunch to every bite. Drizzled with a zesty homemade orange-ginger dressing, this salad is a perfect balance of savory, sweet, and citrusy flavors. Quick and easy to prepare in just 40 minutes, this recipe is a versatile option for lunch, dinner, or a crowd-pleasing side dish. Elevate your healthy eating game with this colorful and texture-rich Crunchy Orange Chicken Salad!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 head romaine lettuce
- 1 cup red cabbage
- 1 large carrot
- 1 cup mandarin oranges (canned, drained)
- 10 pieces wonton wrappers
- 1 cup vegetable oil
- 0.25 cup sliced almonds
- 2 stalks green onions
- 0.25 cup orange juice (freshly squeezed)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon ginger (grated)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side until golden brown and fully cooked. Let rest, then slice into thin strips.
Cut the wonton wrappers into thin strips. Heat 1 cup of vegetable oil in a small pot until shimmering. Fry the wonton strips in batches until golden and crispy, then drain on paper towels.
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
Wash and chop the romaine lettuce into bite-sized pieces. Thinly slice the red cabbage and grate the carrot. Chop the green onions finely.
In a large mixing bowl, combine the lettuce, cabbage, carrot, mandarin oranges, and green onions.
To make the dressing, whisk together orange juice, rice vinegar, soy sauce, honey, sesame oil, and grated ginger in a small bowl.
Toss the salad with the dressing until evenly coated.
Top the salad with the sliced chicken, fried wonton strips, and toasted almonds just before serving for optimal crunchiness.
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 143.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 60.3 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2425 mg | 52% | |
*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.
