Why You’ll Love This Mandarin Orange Chicken Salad
This is one of those recipes my whole family fights over. My husband asks for this one by name. The sesame ginger dressing is what pushes it over the edge! Tahini gives it body, the fresh ginger and orange zest keep it bright, and you’re going to want to drink what’s left in the jar.
I first made this because I was trying to recreate my favorite takeout Chinese chicken salad at home. I don’t typically keep wontons on hand to fry up, but I almost always have a bag of rice, minute rice, or leftover rice to get that crunchy element.
I’m obsessed with the viral crispy rice salad, so I thought adding it to this salad would achieve the same crunchy result.
That was the game-changer.
Baked crispy jasmine rice stays shatter-crunchy for hours and it turns a salad into an actual dinner (bonus that it’s gluten-free).
Ingredients You’ll Need
For the sesame ginger dressing
- Sesame oil and tahini: adds rich sesame flavor and umami.
- Maple syrup: balances everything with a little sweetness.
- Grated ginger: I’ve also made it with ginger paste to save time.
- 1 clove garlic, grated or minced
- Low sodium soy sauce: tamari works for a gluten-free option. Coconut aminos does too, but it’s higher in sugar so keep that in mind.
- Rice vinegar: cuts through the sweet and savory to brighten it up.
- Orange zest: ties in the orange flavor from the mandarin oranges.
For the salad
- Crispy rice: cooked rice, sesame oil, and soy sauce
- Cabbage: I love a mix of green cabbage and red cabbage for color. If you have leftover, make these blackened shrimp tacos next.
- Shredded carrots: for crunch and color.
- ½ cup sliced green onions (about 4-5 stalks)
- Edamame: make sure to buy shelled to save time. It usually comes frozen so soak in warm/hot water before adding it to the salad.
- Shredded chicken: rotisserie is my favorite shortcut for weeknights but you could use baked chicken breast, slow cooker shredded chicken, or even grilled chicken breast or grilled chicken thighs.
- Mandarin oranges: I tested these with fresh mandarin oranges and canned oranges and found the fresh had a better texture and a bright birst of juice, so it’s definitely my preference. But canned was still delish! Clementines work too if that’s what your store has.
- Slivered almonds: for nutty flavor and more crunch.
- For serving (highly recommend): sesame seeds, more green onions, fresh cilantro, a squeeze of orange juice
How to Make Crispy Rice (The Secret Weapon)
This element is the difference between a fine salad and a great one. Here’s exactly how to make crispy rice:
- Use cold, cooked rice. Day-old rice straight from the fridge is ideal. Fresh cooked rice is kind of moist and may steam a bit more, but it still works (I’ve done it!). I don’t recommend sticky rice.
- Toss with oil and tamari. Spread in a single even layer without piling it up.
- Bake 30-40 minutes, tossing halfway. You’re looking for deeply golden, shatter-crisp rice. If any piece still has a chewy center, keep going, rotating the pan. Edges should be caramelized and the rice should sound dry when you stir it.
- Cool completely before adding to the salad. Warm crispy rice steams the greens.
My favorite trick: Make a double batch. Leftover crispy rice is ridiculous with ground chicken lettuce wraps or mixed in this easy salmon salad.
How to Make Mandarin Orange Chicken Salad
Step 1. Make the crispy rice: Spread the rice on a sheet pan with tamari and sesame oil. Flatten it in a single layer and bake for 3-40 minutes, tossing halfway. Every time I’ve made this I’ve had to cook mine closer to the 40 min mark.
Step 2. Whisk the dressing: Add sesame oil, tahini, maple syrup, grated ginger, minced garlic, tamari, salt, rice vinegar, and orange zest to a jar or medium bowl. Shake or whisk until completely smooth. It should look glossy and pourable so if it’s too thick, add a splash of water.
Step 3. Build the salad: In a large bowl and all of the salad ingredients. Toss gently to distribute without breaking up the mandarin segments. Top with crispy rice.
Step 4. Dress and serve: Right before serving, pour the dressing over and toss well. Finish with extra green onions, fresh cilantro, and sesame seeds.
The Sesame Ginger Dressing That Makes It
Most Chinese-chicken-salad dressings are thin vinaigrettes using rice vinegar, soy, maybe a little sugar. This one is different.
Tahini gives the dressing body, so it clings to the cabbage instead of pooling at the bottom of the bowl. Maple syrup rounds out the saltiness. Fresh ginger + orange zest make it taste like it came out of a restaurant.
Here’s the key: grate your ginger on a microplane. Pre-minced ginger from a jar works in a pinch, but fresh microplaned ginger is what gives this dressing its kick.
This dressing keeps in the fridge for up to a week. It’s also incredible on roasted veggie quinoa bowls and grilled chicken, or drizzled over baked salmon.
Recipe Tips From Testing
- Use day-old rice for the crispy rice. Fresh rice can be wet and may not crisp as well (but it still works in a pinch).
- Spread the rice in a single even layer. If you pile it up, the middle stays soft.
- Taste the dressing before tossing the whole salad. Adjust salt, tang, or sweetness now, not after.
- Peel the mandarins by hand and pull off as much of the white pith as you can — it makes the segments taste sweeter and cleaner.
- Toss right before serving. Dressed cabbage holds up well for an hour, but the crispy rice is at its best the first 10 minutes.
Ingredient Swaps That Actually Work
- No rotisserie chicken? Any leftover shredded chicken works. Baked chicken, slow cooker shredded chicken, or even grilled chicken breast that you’ve chopped up.
- No jasmine rice? Any medium-grain or short-grain rice works. Long-grain basmati is a little flakier but still crisps up.
- No tahini? Sub almond butter or cashew butter (it’ll be slightly nuttier).
- No mandarin oranges? Fresh orange segments, clementines, or in a pinch, canned mandarin oranges (drain very well).
- No edamame? Frozen peas work, or just leave them out.
- Nut-free: Skip the almonds and double the crispy rice (it’s the crunch MVP anyway).
- Gluten-free: Use tamari instead of soy sauce (most tamari is GF but double-check).
What to Serve With It (or Turn It Into)
This is absolutely a full dinner on its own. But a few ways to stretch it:
- Wrap it up in rice paper rolls for a fresh lunch
- Pile it into a bowl over extra jasmine rice for a heartier meal
- Serve alongside potstickers or dumplings for an easy dinner-in night
- Add extra edamame and serve as a protein-heavy lunch bowl
How to Meal Prep This Salad
This salad is a meal-prep dream if you store things separately:
- Cabbage mix and chicken (cabbage, carrots, green onions, edamame): airtight container for 4 days.
- Dressing: jar in the fridge, up to 7 days
- Crispy rice: store at room temp in a paper-towel-lined airtight container, up to 3 days (fridge will make it soft).
- Almonds and oranges: add right before eating
Assemble and dress right before you’re ready to eat. Day-2 leftovers that have already been dressed will still taste great, but the crispy rice will soften. It’s still worth it if you need the convenience!
Can I Use Canned Mandarin Oranges?
You can, just drain them very well and pat them dry. Fresh mandarin oranges have firmer texture and brighter juice, which I prefer.
FAQs
Deeply golden, no chewy centers, and the rice sounds dry when you stir it with a spoon. If in doubt, give it another 5 minutes so it’s shatter-crisp.
Yes! Prep everything separately and dress/top with crispy rice in the 10 minutes before guests arrive.
With tamari (instead of soy sauce) and verified-GF tahini, yes.
Technically yes, but spread it on a plate and chill it in the fridge for 20-30 minutes first to dry it out.
You can, but you need to swap it with some sort of crunchy element. If you’re in a rush, crispy wonton strips or crushed rice crackers work.
More Salads with Protein
Mandarin Orange Chicken Salad with Crispy Rice
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Ingredients
Crispy Rice
- 2 cups cooked rice cooled (I used jasmine rice)
- 1 Tablespoon tamari or soy sauce
- 1 Tablespoon sesame oil or olive oil
Sesame Ginger Dressing
- 1/3 cup sesame oil
- 3 Tablespoons tahini
- 3 Tablespoons maple syrup
- 1 teaspoon fresh grated ginger or 1 tsp ginger paste
- 1 clove garlic grated or minced
- 1/4 cup low sodium soy sauce or tamari
- 1/2 teaspoon kosher salt
- 3 Tablespoons rice vinegar
- 1 teaspoon orange zest
Mandarin Orange Salad
- 4 cups green cabbage (about 1 small head)
- 2 cups red cabbage (1/2 of a small head)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 cup edamame shelled and thawed
- 2 cups shredded chicken I used rotisserie chicken
- 3 fresh mandarin oranges peeled and separated
- 1/3 cup slivered almonds
- For serving: sesame seeds, green onions, and cilantro,
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Make the crispy rice: Add the rice to the sheet pan and drizzle with oil and soy sauce. Toss to coat and spread into a single layer. Bake for 30-40 minutes, tossing halfway through, until golden brown and very crispy. Allow it to cool slightly when it’s done. Make the dressing, chop, and assemble the salad while it's cooking to maximize time.2 cups cooked rice, 1 Tablespoon tamari or soy sauce, 1 Tablespoon sesame oil
- Combine the dressing: Add all of the dressing ingredients to a medium bowl or jar. Whisk or shake until completely combined.1/3 cup sesame oil, 3 Tablespoons tahini, 3 Tablespoons maple syrup, 1 teaspoon fresh grated ginger, 1 clove garlic, 1/4 cup low sodium soy sauce, 1/2 teaspoon kosher salt, 3 Tablespoons rice vinegar, 1 teaspoon orange zest
- Assemble the salad: Add the cabbage, carrots, green onion, edamame, mandarin oranges, chicken, and almonds to a bowl. Finish with the crispy rice. Pour the dressing over top right before serving and toss well. Serve with more green onions, fresh cilantro and sesame seeds.4 cups green cabbage, 2 cups red cabbage, 1 cup shredded carrots, 1/2 cup sliced green onions, 2 cups shredded chicken, 3 fresh mandarin oranges, 1/3 cup slivered almonds, For serving: sesame seeds, green onions, and cilantro,, 1 cup edamame
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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