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Orange Ginger Asian Salad with Chicken

Orange Ginger Asian Salad with Chicken

Serves: 4

Category: Main Dishes - Non-Vegan
Tags: Non-Vegan

Average Rating: 
Rated by: 5 members

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Just a small portion of chicken is used to flavor this Asian-inspired salad.

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For the Orange Ginger Dressing and Marinade:
1 navel orange, peeled
2 tablespoons unhulled sesame seeds, lightly toasted
2 tablespoons rice vinegar
1 tablespoon fresh ginger, finely chopped
1 teaspoon coconut aminos
1 small garlic clove
1 teaspoon Dijon mustard
For the Salad:
1 (4-6 ounce) chicken breast, (see note)
3 heads romaine lettuce, shredded 1/2" thick
1/2 head savoy cabbage, shredded 1/4" thick
1 (5 ounce) can water chestnuts, drained
1 red bell pepper, seeded and chopped
2 green onions, chopped
1/2 cup celery, chopped
1 navel orange, peeled and cut into 1 inch pieces
1/4 cup sliced raw almonds, lightly toasted, divided


Blend dressing/marinade ingredients in a high-powered blender.

Marinade chicken breast in half the blended mixture for 30 minutes. Preheat oven to 400 degrees F. Bake the chicken breast for 10 minutes on each side or until cooked through.

Place shredded romaine lettuce, shredded cabbage, water chestnuts, bell pepper, green onions, celery, orange pieces and 3 tablespoons of the sliced almonds, in a bowl and toss, adding remaining dressing to taste. Thinly slice or shred warm chicken. Heap tossed salad on dinner plates and top with chicken and remaining tablespoon of almonds.

Note: Eight ounces of tofu, cut into 1-inch cubes, may be substituted for the chicken. Marinate and then bake for about 20 minutes or until lightly browned, stirring occasionally.

Calories 303; Protein 20 g; Carbohydrates 42 g; Sugars 17 g; Total Fat 9.5 g; Saturated Fat 1.1 g; Cholesterol 24.1 mg; Sodium 147 mg; Fiber 17.1 g; Beta-Carotene 25581 ug; Vitamin C 123 mg; Calcium 259 mg; Iron 6.2 mg; Folate 756 ug; Magnesium 154 mg; Potassium 1879 mg; Zinc 2.6 mg; Selenium 12.9 ug

Comments (5):



07/26/2006 08:57 PM

Rated this recipe:

I used this recipe to "springboard" into a different and fresh version of the salad without the chicken/tofu. I also substituted fresh orange for the canned mandarin and used soaked raw almonds instead of toasted.

For the dressing I eliminated the aminos as I'm sensitive to MSG and used a squeeze of lemon instead. I also eliminated the mustard and vinegar, increasing the fresh orange juice to 5 teaspoons. To emulsify the dressing I used a handful of the soaked almonds and one raw brazil nut. (For a creamier and sweeter dressing you could use soaked cashews.) I added raw sesame seeds to garnish the tossed salad. This made a really fresh as well as satisfying salad.


12/09/2007 03:50 PM

Rated this recipe:

This is a great dish for sharing with SAD folks. The salad is delishous and very attractive. I used mandarin oranges from the plastic containers which taste much fresher than the canned variety and increased the quantity. I loved the dressing as written but the quantity needs to be increased. The mung beans are a wonderful ingredient.


12/13/2010 07:53 PM

Rated this recipe:

I actually only made the dressing that is detailed in this recipe and it was great! I poured it over shredded cabbage, romaine lettuce, sliced almonds, sesame seeds, chopped dried apricots and chick peas. Now that I think about it, some shredded carrots would have been really great in my version. My husband loved it!


11/15/2016 09:04 AM

Rated this recipe:

I wasn't a fan of this. I'm not sure if it's because I really don't like Romaine as my main green, or what. Maybe with a variety of greens, I would appreciate it more.


08/26/2017 05:20 PM

Rated this recipe:

My wife and I liked this salad.  She added one date to the dressing to make it slightly sweeter and bring out the orange flavor more.  The chicken is quite tasty in it.  I would also add a few more almonds for a bit more crunch.