Mandarin Orange Chicken Salad with Crispy Rice

a big bowl of mandarin orange chicken salad topped with fresh cilantro and green onions.

Mandarin Orange Chicken Salad with Crispy Rice

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This Mandarin Orange Chicken Salad with crispy rice is fresh, crunchy, and packed with flavor. It combines crisp cabbage, shredded chicken, fresh mandarin oranges, and a golden layer of crispy rice for crunch in every bite. Tossed in a creamy sesame ginger dressing with hints of maple and orange zest, it's the perfect balance of sweet, savory, and tangy. It’s a satisfying, colorful option for easy lunches, meal prep, or a light but filling dinner.

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Prep Time5

Cook Time30

Total Time35

Servings: servings

Author: Molly Thompson

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

Chicken options: My favorite is rotisserie chicken to keep it fast and simple. You could also use leftover baked chicken, grilled chicken, or slow cooker shredded chicken.

Crispy rice swaps: Try crispy wontons (store bought) or even tortilla strips in a pinch.

Orange options: I tested this with both fresh mandarin oranges and canned mandarin oranges, and preferred fresh for the texture and flavor. However, canned is still a great option if that's what you have!

Make-ahead: Make the rice and store at room temp for up to 2 days. Toss the salad ingredients, cover tightly, and store in the fridge for up to 2 days. The dressing will stay good for up to 5 days in advance.

Meal prep tips: Mix the salad ingredients together and separate into meal prep jars. Top with the crispy rice (don't mix it in) and store the dressing separately.

Storage: leftover dressed mandarin orange salad will stay fresh for up to 1 day in the fridge. The rice won't be as crunchy, but it's still delicious!

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!