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Asian Chicken Salad With Orange Ginger Dressing Recipe

This vibrant Asian-inspired chicken salad is a delightful and healthy meal, perfect for a quick lunch or light supper. Customize it to your liking! Easily adaptable for vegetarians by substituting chicken with tofu. The zesty orange ginger dressing adds a burst of flavor that will leave you wanting more! Get ready to impress your taste buds with this easy-to-make recipe.

Prep Time 15 mins
Cook Time 20 mins
Calories 173.5 kcal
Protein 31g
Rating 4.7 (3 Reviews)
Asian Chicken Salad With Orange Ginger Dressing 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Chicken Salad With Orange Ginger Dressing

  • plain nonfat yogurt
  • 1/4 cup orange juice
  • 1 tablespoon fresh gingerroot, grated
  • salt to taste
  • white sugar
  • dried orange peel
  • cayenne pepper
  • ground cinnamon
  • 5 cups romaine lettuce, chopped
  • 1 cup cooked boneless skinless chicken breast, shredded or diced
  • 1/2 cup red bell pepper, thinly sliced
  • mandarin oranges in juice
  • sliced water chestnuts
  • 1/4 cup sliced almonds
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 pinch red pepper flakes
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • black pepper to taste

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How to Make Asian Chicken Salad With Orange Ginger Dressing

  1. **Make the Orange Ginger Dressing:** In a blender, combine 1/4 cup orange juice, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 1 tablespoon honey, and a pinch of red pepper flakes. Blend until smooth and creamy.
  2. **Chill the Dressing:** Refrigerate the dressing for at least 15 minutes to allow the flavors to meld.
  3. **Prep the Salad:** Wash and chop 5 cups of mixed greens (lettuce, spinach, etc.). Cook 1 cup of chicken breast (or 1 block of firm tofu, cubed and pan-fried) until cooked through. Shred carrots (1/2 cup) and thinly slice red bell pepper (1/2 cup).
  4. **Assemble the Salad:** Place the mixed greens in a large bowl or on individual plates. Add the cooked chicken (or tofu), shredded carrots, red bell pepper, and 1/4 cup chopped green onions.
  5. **Dress and Garnish:** Drizzle half of the chilled orange ginger dressing over the salad. Garnish with 1/4 cup sliced almonds. Serve immediately, offering the remaining dressing on the side for guests to adjust to their preference.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

55g

Fat

3g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Healthy Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Salads Eggs Dairy Fruit Poultry Asian No Cook Refrigerator Chicken Dietary Citrus Oranges Meat Chicken Breasts Brunch Equipment Technique