Description
This Mandarin Orange Chicken Salad is a vibrant, multi-textured masterpiece that delivers a refreshing crunch in every bite. Unlike traditional salads, this recipe features a unique homemade oven-baked crispy rice that provides a savory, toasted element that is absolutely addictive. Combined with a creamy sesame ginger dressing, sweet mandarin oranges, and protein-packed chicken, this salad is a nutrient-dense and satisfying meal that is as beautiful as it is delicious.
Ingredients
Crispy Rice
- 2 cups cooked rice, cooled (jasmine rice preferred)
- 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 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, shredded
- 2 cups red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1 cup edamame, shelled and thawed
- 2 cups shredded chicken (rotisserie chicken works great)
- 3 fresh mandarin oranges, peeled and separated
- 1/3 cup slivered almonds
- For serving: sesame seeds, extra green onions, and fresh cilantro
Instructions
Step 1: Crisp the Rice
Preheat your oven to 400°F. On a large parchment-lined sheet pan, toss the cooled rice with 1 tablespoon of tamari and 1 tablespoon of sesame oil. Spread the rice into a thin, even layer. Bake for 30 to 40 minutes, tossing halfway through, until the rice is golden brown and crunchy.
Step 2: Whisk the Dressing
In a medium bowl or jar, combine the sesame oil, tahini, maple syrup, grated ginger, minced garlic, soy sauce, salt, rice vinegar, and orange zest. Whisk vigorously until the dressing is smooth and emulsified.
Step 3: Assemble the Salad Base
In a large mixing bowl, combine the shredded green and red cabbages, shredded carrots, sliced green onions, and thawed edamame. Add the shredded chicken and mandarin orange segments.
Step 4: Combine and Garnish
Add the cooled crispy rice and slivered almonds to the salad. Pour the sesame ginger dressing over the top just before serving to maintain the maximum crunch of the rice.
Step 5: Final Touch
Garnish with sesame seeds and fresh cilantro. Toss gently and serve immediately.
Notes
Storage and Crunch: To keep the rice from getting soggy, store the crispy rice in an airtight container at room temperature. Never refrigerate the crispy rice, as moisture will cause it to lose its signature texture.
Pro Slicing Tip: Use a mandoline or a very sharp chef’s knife to get the cabbage into ultra-fine, restaurant-style shreds. This allows the cabbage to soften slightly and absorb the dressing more effectively.
Tahini Adjustment: Because tahini thickness can vary by brand, if your dressing is too thick to pour, add a teaspoon of warm water at a time until it reaches a smooth, velvety consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 545
- Sugar: 16g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg
Keywords: mandarin orange chicken salad, crispy rice salad, sesame ginger chicken salad, healthy asian salad, rotisserie chicken salad recipe, high protein salad