Chinese Chicken Salad with Orange-Soy Dressing: A Reimagined American Classic

Chinese Chicken Salad with Orange-Soy Dressing: A Reimagined American Classic

This Chinese-inspired chicken salad offers a contemporary twist on traditional American comfort, preserving the beloved sweet-savory notes of soy and sesame while introducing a bright, citrusy dimension from fresh orange juice. It delivers restaurant-quality flavor with minimal effort, making it ideal for a balanced meal or a light, satisfying appetizer.

Ingredients

Serves 4

For the Chicken

• Option 1 (Homemade): 1 lb boneless, skinless chicken breast (seasoned for tenderness)

• Option 2 (Convenient): 3–4 cups pre-cooked rotisserie chicken, shredded (as per convenience)

For the Salad Base

• 4 cups mixed salad greens (butter lettuce, arugula, or romaine)

• 1 medium cucumber, diced into ½-inch cubes

• 1 medium carrot, julienned into thin strips

• ½ cup red cabbage, shredded (optional, for texture and color)

• ¼ cup toasted sesame seeds (for garnish)

For the Orange-Soy Dressing

• 3 tbsp low-sodium soy sauce

• 1 tbsp toasted sesame oil

• 2 tbsp fresh orange juice (from 1 medium orange, strained)

• 1 tbsp rice vinegar (to balance sweetness)

• 1 tsp honey (optional, for enhanced depth; omit if orange juice is sufficiently sweet)

• Pinch of salt and black pepper to taste

Preparation Steps

1. Preparing the Chicken

2. Homemade Chicken (Option 1): Season chicken breasts with ½ tsp grated ginger, ¼ tsp garlic powder, and ½ tsp soy sauce. Marinate for 15 minutes. Sear in a non-stick pan over medium heat for 3–4 minutes per side until golden, then reduce heat to low and cook 6–8 minutes until internal temperature reaches 165°F (74°C). Rest 5 minutes, then shred into bite-sized pieces.

3. Rotisserie Chicken (Option 2): Discard bones and skin; shred meat into ½-inch strips. Toss with 1 tbsp soy sauce and ½ tsp sesame oil to intensify flavor.

4. Prepping Salad Greens & Vegetables

Wash greens thoroughly and spin dry. Dice cucumber, julienne carrot, and shred red cabbage (if using). Arrange all vegetables in a large salad bowl.

1. Crafting the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, orange juice, honey (if using), salt, and pepper. Slowly drizzle in toasted sesame oil while whisking to emulsify. Adjust flavor with additional orange juice (for brightness) or a pinch of sugar if the sweetness is insufficient.

1. Assembling the Salad

Add shredded chicken to the salad bowl. Pour the dressing over the mixture and toss gently to coat all ingredients evenly. Sprinkle with toasted sesame seeds for texture and a final nutty aroma.

Pro Tips

• For extra protein, add ¼ cup cooked quinoa or glass noodles.

• To elevate freshness, include sliced avocado or toasted almonds.

• Store leftover dressing separately to prevent greens from wilting; combine just before serving.

This salad marries the comforting familiarity of classic Asian-American flavors with a vibrant citrus twist, ensuring every bite is both satisfying and refreshing.