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Orange Almond Chicken Salad

Course Dinner, lunch, Salad
Keyword cabbage salad, chicken salad, chopped salad
Prep Time 20 minutes
Servings 4

Ingredients

  • 4 cup green cabbage, shredded
  • 1 large orange, cut into segments
  • 3/4 cup green onions, diced
  • 1/2 cup cilantro, chopped
  • 1 avocado, cut into small chunks
  • 1 cup shelled edamame beans
  • 2 large cooked chicken breasts, chopped You can use pre-cooked Rotisserie chicken, or season with 1 tsp each: salt, pepper, garlic powder, onion powder. Panfry until cooked through. Cool before adding to salad.
  • 1/4 cup almonds, slivered or chopped

Dressing

  • 1/4 cup olive oil
  • 1/8 cup sesame oil
  • 1/8 cup pure maple syrup
  • 1/4 cup low sodium soy sauce
  • 2 tbsp grated ginger
  • 2 tbsp rice vinegar
  • zest of an orange
  • 1 tbsp fresh orange juice

Instructions

  1. In a large bowl add shredded cabbage, orange segments, avocado, cilantro, green onions, edamame beans.

  2. Chop up pre-cooked chicken, or season and panfry your chicken until brown. Cool before adding to the salad.

  3. Toast the almonds in a pan over medium heat until lightly brown. Keep an eye on these so they don't burn!

  4. Add all of the dressing ingredients to a jar or magic bullet and shake or blend.

  5. Pour dressing over salad, add chicken and toasted almonds.