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Orange Sesame Chicken Salad Recipe

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4.8 from 5 reviews

A vibrant and flavorful Orange Sesame Chicken Salad featuring tender pan-cooked chicken, crisp green cabbage, fresh oranges and avocado, tossed in a zesty sesame-ginger dressing and topped with toasted almonds and sesame seeds for a delightful crunch.

Ingredients

Scale

Chicken and Salad

  • 2 large chicken breasts, cubbed
  • 5 cups green cabbage, shredded
  • 2 oranges, segmented
  • 1 avocado, diced
  • 1 cup green onions, sliced thin
  • 1/4 cup cilantro, chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup slivered almonds, toasted
  • 2 tbsp sesame seeds, toasted
  • 2 tbsp olive oil

Dressing

  • 1/2 cup sesame oil
  • 1/4 cup maple syrup
  • 1/3 cup soy sauce
  • 3 tbsp rice wine vinegar
  • 3 tbsp grated ginger
  • 1 orange, zested
  • 1 tbsp orange juice

Instructions

  1. Season the Chicken: In a large bowl, combine the cubbed chicken breasts with garlic powder, onion powder, kosher salt, and black pepper. Mix well to ensure the chicken is evenly coated with the spices.
  2. Cook the Chicken: Heat olive oil in a large non-stick frying pan over medium heat. Add the seasoned chicken and cook for 10 minutes or until the chicken is golden brown and fully cooked through. Remove from heat and set aside.
  3. Prepare the Dressing: In a mixing bowl, whisk together the sesame oil, maple syrup, soy sauce, rice wine vinegar, grated ginger, orange zest, and orange juice until well combined. Set aside.
  4. Assemble the Salad: In a large salad bowl, combine shredded green cabbage, cooked chicken, segmented oranges, diced avocado, sliced green onions, chopped cilantro, toasted slivered almonds, and toasted sesame seeds.
  5. Toss and Serve: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly. Garnish with extra toasted almonds and sesame seeds before serving.

Notes

  • For a nut-free option, omit the almonds or substitute with pumpkin seeds.
  • Use tamari or a gluten-free soy sauce to make this salad gluten-free.
  • Toast the almonds and sesame seeds in a dry pan over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
  • If fresh ginger is unavailable, substitute with 1 tsp ground ginger but expect a slightly different flavor.
  • Leftover salad is best enjoyed within 1 day as the dressing can wilt the cabbage.

Find it online: https://yummelle.com/orange-sesame-chicken-salad-recipe/