Oriental Chicken Summer Salad
Bright, colorful, and bursting with flavor, this Oriental Chicken Summer Salad combines tender, perfectly seasoned chicken breast with a medley of vibrant, crisp vegetables and sweet mandarin orange segments for a refreshing and nutritious meal. The base of romaine lettuce, shredded red cabbage, and grated carrots is enhanced by crunchy sliced almonds and aromatic green onions, while a zesty homemade dressing made with soy sauce, rice vinegar, honey, sesame oil, and ground ginger ties everything together beautifully. Finished with optional toasted sesame seeds for an extra touch of texture, this easy, 35-minute recipe is a perfect balance of savory, sweet, and tangy flavors. Ideal for a light lunch or dinner, this Asian-inspired chicken salad is as nutritious as it is delicious, making it a must-try for your summer menu!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 head romaine lettuce
- 1 cup red cabbage
- 2 medium carrots
- 1 cup mandarin orange segments (canned, drained)
- 0.5 cup sliced almonds
- 2 stalks green onions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1.5 tablespoons honey
- 1 teaspoon sesame oil
- 0.5 teaspoon ground ginger
- 1 teaspoon toasted sesame seeds (optional)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a skillet over medium heat and add olive oil. Cook the chicken breasts for 6-7 minutes per side, or until they are fully cooked and have reached an internal temperature of 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Wash and chop the romaine lettuce into bite-sized pieces. Place it in a large salad bowl.
Shred the red cabbage and grate the carrots. Add them to the salad bowl along with the romaine lettuce.
Add the mandarin orange segments, sliced almonds, and thinly sliced green onions to the salad bowl.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and ground ginger to make the dressing.
Drizzle the dressing over the salad and toss to combine evenly.
Top the salad with the sliced chicken breasts and sprinkle with toasted sesame seeds if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.2 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 872 mg | 19% | |
*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.
