Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)
Jan 05, 2024, Updated Feb 02, 2024
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It’s January which means only one thing…. Hungry Lady Salads are back! You’ve been asking when the next installment would be and honestly, I can’t think of a better way to kick off a new year than to say: welcome to episode 45 of Hungry Lady Salads! A salad like this will easily set you back $20 a pound at a gourmet market, but now, you can make it yourself (between you and me: that’s my preference anyway!) This Asian Chicken Salad with Orange-Sesame Vinaigrette is fast, it’s fresh and really, really satisfying. It’s gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all!
How To Make My Asian Chicken Salad with Orange-Sesame Vinaigrette
Step 1. In a large serving bowl, whisk all dressing ingredients to combine.
Step 2. To the dressing, add the cabbage and salt and toss it with the dressing.
Step 3. Add the carrots, green onions, and cooked chicken. Toss again to combine.
Step 4. Gently stir in oranges, cilantro, parsley, roasted almonds, toasted sesame seeds and red pepper flakes.
Step 5. Taste it and add more salt if it needs it.
Step 6. Enjoy!
What Else Can I Use?
- If you don’t eat meat, simply leave the chicken out, or swap in some chickpeas for some protein.
- Salmon or shrimp would be a great protein here instead of the chicken too.
- Use drained, canned mandarin oranges if you’d prefer not to segment the fresh oranges.
- If you don’t eat nuts, just leave them out. You get plenty of crunch from the fresh veggies.
This Asian Chicken Salad with Orange-Sesame Vinaigrette is special because:
It’s great way to use up leftover chicken.
It’s perfect for meal prepping and will last in the fridge, dressing and all, for up to 5 days.
It’s versatile and can be made to be vegan or vegetarian if you want it to be!
Hungry Lady Salads Galore!
‘Cheesy’ Vegan Kale Salad
Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)
If you make my Asian Chicken Salad with Orange-Sesame Vinaigrette, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Asian Chicken Salad with Orange-Sesame Vinaigrette(Gluten Free, Dairy Free)
Ingredients
Orange-Sesame Vinaigrette:
- 1 large clove garlic, grated
- Zest and juice from ½ of a medium orange
- ¼ cup toasted sesame oil
- ¼ cup coconut aminos, or soy sauce
- ¼ cup avocado oil
- 5 tablespoons unseasoned rice vinegar
- ½ teaspoon ground ginger
Salad:
- 4 cups thinly sliced Napa or green cabbage
- Kosher salt
- 1 cup shredded carrots
- 3 green onions, white and green parts, thinly sliced
- 3 cups cooked shredded chicken, (12 ounces cooked)
- 2 cups orange segments, supreme an orange, or cut fresh orange segments into chunks
- ½ cup cilantro, chopped
- ½ cup fresh parsley, chopped
- ½ cup roasted sliced almonds
- ¼ cup toasted sesame seeds
- ½ teaspoon red pepper flakes
Instructions
- In a large serving bowl, whisk all dressing ingredients to combine.
- To the dressing, add the cabbage and salt and toss it with the dressing.
- Add the carrots, green onions, and cooked chicken. Toss again to combine.
- Gently stir in oranges, cilantro, parsley, roasted almonds, toasted sesame seeds and red pepper flakes. Taste it and add more salt if it needs it.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Insanely good!! This one will definitely be on repeat!
This means the world, Emily!!
Enjoy,
Kat.