Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

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!

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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)

Kat Ashmore
This Asian Chicken Salad with Orange-Sesame Vinaigrette is 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! 
4.89 from 17 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad, Salad Dressing
Cuisine Asian
Servings 4
Calories 415 kcal

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

Calories: 415kcalCarbohydrates: 18gProtein: 25gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 513mgPotassium: 618mgFiber: 4gSugar: 10gVitamin A: 4436IUVitamin C: 69mgCalcium: 136mgIron: 3mg
Keyword Asian Salad, chicken salad, Hungry Lady Salads, Oranges, Sesame, Vinaigrette
Tried this recipe?Let us know how it was!

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20 thoughts on “Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)”

  • 4 stars
    This was a great recipe (as yours always are!!). I used regular sesame oil because I couldn’t get my hands on one that was toasted. I found it was quite a strong flavour. Would you substitute these oils or use something different?

    • I’m glad you enjoyed this one, Louise!
      You can always swap the sesame oil for more avocado oil, or find a balance between the two that is more to your taste – it can mean a little bit of experimenting but it’s worth it, I promise!
      Kat.

  • 5 stars
    This salad is delicious, and was very easy to prepare. I made it as written, and it was perfect. It has now earned a spot in my rotation of favourite salads! Thank you!

  • 4 stars
    This salad was delicious but I think too much dressing and not enough greens for me so I added arugula.. Sliced oranges bc I didn’t know what “supreme” an orange meant (googled it later). Super delicious, crunchy and filling. One giant bowl lasted me 4 days! Next time I will add the dressing to each serving as my salad was pretty soggy. All in all a winner. Thanks Kat!

    • Patricia, I’m so glad you enjoyed this one! I’m a big dressing gal, but as always, edit to your hearts content!
      Thank you so much for being here!
      Kat.

  • 5 stars
    This salad is so full of flavor. I love the sweet and savory. I used the chicken from my chicken bone broth recipe. I will make this over and over again.

    I can’t wait for your cookbook to arrive! Your website is my go-to when looking for a recipe.

    • Mary!! Thank you so much for being here, I’m so glad you loved this recipe and I can’t wait for you to get my cookbook either! The countdown is ON!
      Kat.

  • 5 stars
    Crunchy, tangy, sweet, and salty–all the good stuff for detoxing from the heavy fat and sugar bombs from the holidays. I added peanuts to mine, and gomasio in place of the salt. The rest of the recipe was just as printed. So good! Even the teenagers ate it up. And it didn’t break the bank, either. I made a double batch because a: teenagers, and b: great left over the next day. We had it with homemade hot and sour soup for dinner.

    • I love this so much, Andrea – I was craving vegetables so strongly after the Christmas/New Year festivities and I knew others would be too!
      A major compliment that your teenagers enjoyed it too, thank you for sharing!
      Enjoy,
      Kat.

  • 5 stars
    I made this for my parents on Saturday and we all LOVED it! So flavorful and tasty! Thank you for this one, it’s fabulous!!!

  • 5 stars
    I made this today and it’s delicious. I ate it for lunch and supper. I did increase the amount of cabbage but it worked fine. Healthy and filling. Thanks for the recipe.

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