What are the 4 ingredients in chicken salad?

While traditional chicken salad typically includes chicken, mayonnaise, celery, and onions, this Sesame Orange Chicken Salad reimagines the concept with bold Asian-inspired flavors. Here, the essentials are marinated chicken, fresh crunchy vegetables, mandarin oranges, and a creamy sesame-ginger dressing. It’s a nutritious upgrade that packs texture and complexity into every bite.

What is in the orange chicken salad?

Our orange chicken salad features marinated chicken, mandarin orange segments, shredded green and red cabbage, bell peppers, carrots, green onions, and toasted almonds. Everything comes together under a rich tahini-based sesame-ginger dressing, making it a vibrant and satisfying dish you’ll crave often.

How is sesame chicken different from orange chicken?

Sesame chicken typically has a nuttier, savory profile with sesame oil and seeds as the stars. Orange chicken, on the other hand, leans sweet and citrusy. In this Sesame Orange Chicken Salad, we blend the best of both—zesty lime and orange notes meet the richness of sesame and tahini, creating a fusion that captures both worlds in one refreshing bowl.

What to serve with sesame chicken salad?

This salad is satisfying on its own, but if you’re looking for sides, consider serving it with jasmine rice, quinoa, or soba noodles for a more filling meal. You could also pair it with a light soup or simple appetizer like spring rolls. Its versatility makes it easy to serve in any setting—from quick lunches to potluck spreads.

Sesame Orange Chicken Salad That’s Bright, Crisp & Protein-Packed

Description

Sesame Orange Chicken Salad blends citrus, sesame, and juicy chicken in one bold, protein-packed bowl. Quick, fresh, and flavor-forward.

Ingredients

For the Chicken Marinade:
- 2 tablespoons low-sodium soy sauce
- 1–2 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
For the Sesame-Ginger Dressing:
- 3–4 tablespoons tahini
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey (adjust to taste)
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly grated or ½–1 teaspoon ground ginger
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
For the Salad:
- 2 cups thinly sliced Napa or green cabbage (or use a 12–14 oz bag of coleslaw mix)
- 1 cup thinly sliced red cabbage
- 1 small red bell pepper, thinly sliced
- ½ cup matchstick carrots
- 2–3 small mandarin oranges, peeled and segmented (or use canned, drained)
- 2 green onions, thinly sliced
- ¼ cup sliced almonds, toasted if desired (or substitute with cashews, peanuts, or sesame seeds)
- 3–4 tablespoons chopped fresh cilantro

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Instructions

Marinate the Chicken:
In a large bowl, whisk together soy sauce, lime juice, sesame oil, and olive oil. Add the chicken, coat well, and let it marinate at room temperature for 15–20 minutes.
Cook the Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from the marinade and cook for about 7–9 minutes total, flipping halfway through, or until internal temperature reaches 165°F. Set aside to rest, then slice.
Make the Dressing:
In a small bowl, whisk together tahini, soy sauce, honey, lime juice, sesame oil, ginger, salt, pepper, and garlic powder. Adjust seasoning to taste—add more salt, lime juice, or honey as needed.
Prepare the Salad Base:
In a large bowl or serving platter, combine the cabbage, bell pepper, carrots, oranges, green onions, almonds, and cilantro.
Optional – Toast Nuts:
Toast the almonds in a dry skillet over medium-low heat for 2–3 minutes, stirring often until golden and fragrant.
Assemble the Salad:
Top the salad with sliced chicken. Drizzle dressing over the top just before serving. Garnish with optional herbs or extra toppings if desired.