I created an Orange Sesame Chicken Salad With Cabbage that relies on a surprising pantry swap and a simple finishing touch you won’t expect.

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I love making salads that make you stop and stare. This started as a lazy weeknight idea and then turned into something my friends bug me for.

Bright fresh orange juice lifts every bite, giving a pop that makes you pause, and there’s a tiny trick in the dressing that flips expectations. I call it Crunchy Asian Chicken Salad because it sneaks in surprising textures and sweet notes, and honestly you’ll wonder where the time went eating it.

One bite and you’ll be curious how such a bright orange note sits so well with crunchy bits and savory depth. I still cant explain exactly why it works but i know you’ll keep coming back.

Ingredients

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Chicken breast: Lean protein that keeps you full, helps muscle repair, and is versatile.
Oranges: Bright, tangy vitamin C, adds sweet sour pop and fresh juicy flavor.
Sesame oil: Intense nutty aroma, small amount gives rich flavor and healthy fats.
Soy sauce: Salty umami backbone, adds savory depth but watch the sodium.
Mixed greens: Low calorie fiber, leafy vitamins and crunchy freshness, makes it lighter.
Almonds: Crunchy healthy fat and protein, adds texture and slight nutty sweetness.
Ginger: Warm spicy brightness, aids digestion and lifts the dressing with zing.
Honey: Natural sweetener, balances acidity and salt, use sparingly if watching sugar.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts about 3 small breasts

1/4 cup low sodium soy sauce

1/4 cup fresh orange juice about 1 large orange

2 tablespoons rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons honey or maple syrup

1 tablespoon grated fresh ginger

2 cloves garlic minced

1 teaspoon cornstarch optional for thicker dressing

1 tablespoon sesame seeds toasted

6 cups mixed salad greens (spring mix, romaine and baby spinach)

1 cup shredded red cabbage

1 cup shredded carrots

1 medium cucumber thinly sliced

4 green onions thinly sliced

2 medium oranges peeled and segmented (or 1 15 oz can mandarin oranges drained)

1/2 cup toasted slivered almonds or chopped cashews

2 tablespoons neutral oil for cooking chicken (canola or vegetable)

Kosher salt and freshly ground black pepper to taste

How to Make this

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1. Make the orange sesame dressing: whisk together 1/4 cup low sodium soy sauce, 1/4 cup fresh orange juice, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 2 tablespoons honey or maple syrup, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic; if you want it thicker, dissolve 1 teaspoon cornstarch in a little cold water and stir that in.

2. Reserve about 1/3 of the dressing for the salad, then place the chicken breasts in a shallow dish or zip bag and pour the rest of the dressing over them; marinate 15 to 30 minutes at room temp or up to 2 hours in the fridge.

3. While chicken marinates, toast the seeds and nuts: heat a dry skillet over medium, toast 1 tablespoon sesame seeds until fragrant (30–60 seconds) and then toast 1/2 cup slivered almonds or chopped cashews just until golden; watch closely so they dont burn.

4. Drain the chicken from the marinade, pat it dry with paper towels and season lightly with kosher salt and freshly ground black pepper.

5. Heat 2 tablespoons neutral oil (canola or vegetable) in a large skillet over medium-high heat; add the chicken and cook until golden and cooked through, about 4–6 minutes per side depending on thickness, until the internal temp reads 165F. Remove chicken to a cutting board and let rest 5 minutes.

6. Meanwhile make the sauce: pour the reserved marinade into the hot skillet and simmer 1–2 minutes until it reduces and thickens into a glossy sauce; if you added cornstarch it will thicken faster, stir constantly so it doesnt scorch.

7. Slice the rested chicken thinly against the grain and toss or brush with a little of the warm sauce so it stays juicy.

8. Build the salad: in a large bowl combine 6 cups mixed salad greens, 1 cup shredded red cabbage, 1 cup shredded carrots, 1 medium cucumber thinly sliced, 4 green onions thinly sliced, and 2 medium oranges segmented (or a drained 15 oz can of mandarin oranges).

9. Drizzle the reserved dressing over the salad (add more or less to taste) and toss gently to coat; season with salt and pepper if needed.

10. Plate the salad, top with the sliced chicken, spoon any extra warm sauce over the top, then sprinkle with the toasted sesame seeds and toasted nuts. Serve immediately and enjoy.

Equipment Needed

1. Measuring cups and measuring spoons
2. Whisk
3. Medium bowl or jar for mixing the dressing
4. Shallow dish or resealable zip bag for marinating the chicken
5. Large skillet (nonstick or stainless)
6. Instant read thermometer
7. Chef knife
8. Cutting board
9. Tongs or a sturdy spatula
10. Large salad bowl and serving utensils

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, thighs work great, theyre juicier and a bit more forgiving. Use boneless thighs for ease, cook until internal temp is 165 F, and adjust cooking time since they might take a few minutes longer than breasts.

Q: How do I make the dressing thicker? A: Make a cornstarch slurry, mix 1 teaspoon cornstarch with 1 teaspoon cold water, stir it into the sauce and warm it on the stove or microwave a few seconds until glossy. You can also simmer the sauce gently to reduce it, but watch it so it doesnt burn.

Q: Can I make this ahead and store it? A: Totally. Keep the dressing in a jar in the fridge up to 4 days, cooked chicken 3 to 4 days. Keep salad greens and crunchy toppings separate until serving so they stay crisp, dress just before you eat.

Q: I have a nut allergy, what can I swap for the almonds or cashews? A: Leave them out or use toasted sesame seeds, pepitas, or sunflower seeds for crunch. If tree nuts are fine but you want different flavor, try chopped peanuts or soy nuts.

Q: Can I make this vegetarian or vegan? A: Yes, swap the chicken for firm tofu, tempeh, or roasted chickpeas. Press and pan sear or bake the tofu so it gets some color, then toss with the orange sesame dressing. Use maple syrup instead of honey to keep it vegan.

Q: My dressing tastes flat or bitter, how do I brighten it? A: Add a splash more fresh orange juice or a teaspoon of rice vinegar, a pinch of salt, and a little honey to balance bitterness. Also use fresh orange segments not canned if you can, and remove any white pith from the peel which can make things bitter.

Orange Sesame Chicken Salad Recipe Substitutions and Variations

Low sodium soy sauce: swap with tamari (1:1) for a gluten free option, or use coconut aminos for lower sodium and a slightly sweeter flavor, just add a pinch of salt if it tastes too mild.
Fresh orange juice: use bottled not from concentrate orange juice 1:1, or for a brighter twist try 1/2 cup pineapple juice plus 1 tbsp water; if you use canned mandarin juice, cut back on any added sweetener.
Toasted sesame oil: if you dont have it, stir 1 tbsp tahini into 1 tbsp neutral oil (canola/vegetable) to mimic the nutty depth, or lightly toast sesame seeds and crush them into your oil.
Toasted slivered almonds or cashews: swap with toasted peanuts, chopped walnuts, or pepitas for the crunch; for a nut free salad use roasted sunflower seeds instead.

Pro Tips

1) Dont marinate the chicken forever, or the acid from the orange and vinegar will start to make the meat mushy. 30 minutes to 2 hours is enough. Also always reserve a portion of the marinade and bring that portion to a full boil for at least a minute before using it as a sauce so you kill any raw chicken germs.

2) Pat the chicken very dry before it hits the pan, use a high smoke point oil, and dont crowd the skillet. You want a quick sear for color and flavor, then finish to temp. Use an instant read thermometer to hit 165 F so you dont overcook it. Let it rest a few minutes before slicing against the grain for juicy, tender pieces.

3) Toast seeds and nuts separately and watch them like a hawk, they go from perfect to burnt in seconds. A dry skillet on medium works fast, but if you want less babysitting use the oven at 350 F for 6 to 8 minutes. Chop the nuts after toasting if you want more even distribution in the salad.

4) If you want a glossy clingy sauce, make a cold cornstarch slurry and whisk it into the reserved marinade while it simmers, or reduce the sauce slowly until syrupy. For extra shine and richness add a small pat of cold butter at the end and swirl it in. Finally, add crunchy toppings right before serving so they dont get soggy.