Chicken, napa cabbage, mandarin oranges, almonds, carrots, and a honey orange ginger dressing make this Mandarin Orange Chicken Salad fresh and crunchy.

I didn’t grow up loving salads. Honestly, I grew up avoiding them. They were usually limp, overdressed, and felt like something you ate out of obligation, not joy. This Mandarin Orange Chicken Salad changed that — slowly, and then all at once. I remember having something similar years ago during a warm-weather lunch, the kind where everyone’s slightly sweaty and nobody wants hot food. One bite in and I thought, Wait… why is this good? It was crunchy. Bright. Sweet and savory at the same time. It didn’t feel like a “diet salad.” It felt like an actual meal. I went home thinking about it longer than I should’ve, which is usually my sign. After a few attempts (one with too much ginger, one where I forgot the almonds — never again), this version became a regular. It’s the salad I make when I want something fresh but still comforting, and when I want people to stop saying, “It’s just salad.” Because no. This one is not just anything.

Why you’ll Love this Mandarin Orange Chicken Salad?

There’s a lot happening in this Mandarin Orange Chicken Salad, and somehow it all works together without feeling chaotic. You get crunch from the cabbage and carrots, sweetness from the mandarin oranges, savory shredded chicken so you’re not hungry an hour later, and salty almonds that keep everything grounded. The orange sesame ginger dressing ties it all together — citrusy, slightly sweet, a little gingery, and rich enough to feel intentional. I won’t pretend it’s the only salad you’ll ever need (that feels dramatic), but I will say it’s one you’ll crave. And that’s saying something for a salad.

Ingredient Notes

Before you dive in, here are a few things I’ve learned — mostly by doing it slightly wrong the first time.

• Napa cabbage vs. green cabbage: Napa is softer and more delicate. Green cabbage is louder, crunchier, more assertive. Both are great. This is a mood decision.
• Red cabbage isn’t just here to look pretty (though it does). It adds a sharper bite that balances the sweetness of the oranges.
• Shredded chicken keeps things simple. Rotisserie chicken is perfect. Leftover grilled chicken works too. This is not the place to overthink protein.
• Fresh mandarin oranges or clementines matter. Canned works in a pinch, but fresh brings brightness that really makes this mandarin orange chicken salad pop.
• Roasted, salted almonds are doing important work. Crunch and salt? Don’t skip them unless you absolutely have to.
• Sesame oil is bold. Almost bossy. But in the best way. It’s what gives the dressing that “restaurant salad” flavor you can’t fake.

How to Make Mandarin Orange Chicken Salad?

This is one of those recipes that looks impressive but is secretly very low effort, which is probably why I make it so often.

1. You start with the dressing. Everything goes into a blender — orange juice, honey, vinegar, tamari, garlic, ginger, sesame oil — and in seconds you’ve got something glossy and fragrant. I always taste it here. Sometimes I add more honey. Sometimes more ginger. Sometimes I pause and think, Is this too much sesame oil? It never is. That’s part of the process.
2. Next comes the salad base. All the cabbage, carrots, bell pepper, green onions, and shredded chicken go into a big bowl. Bigger than you think you need. Tossing everything together before the dressing helps it mix evenly instead of pooling in one spot.
3. When the dressing goes on, it might look like a lot. It’s fine. Cabbage can handle it. Toss gently but thoroughly, then fold in the mandarin oranges and almonds last. Be gentle here — no one wants smashed oranges. A sprinkle of sesame seeds on top isn’t required, but it does make the whole mandarin orange chicken salad feel a little extra, in a good way.

Storage Options

This Mandarin Orange Chicken Salad holds up surprisingly well in the fridge. Stored in a sealed container, it’ll stay fresh for up to four days. The flavors actually deepen overnight, which I love. If you’re very serious about crunch, you can keep the almonds and oranges separate and add them later — but honestly? I’ve mixed everything together plenty of times and still enjoyed every bite.

Variations & Substitutions

This salad is flexible, forgiving, and very open to interpretation.

• Swap almonds for cashews or peanuts.
• Add sliced avocado if you want something creamy.
• Use grilled shrimp instead of chicken for a lighter feel.
• Skip the chicken and add edamame for a vegetarian version.
• Add red pepper flakes to the dressing if you like a little heat.

Ever start with a recipe and end up making it yours by accident? This mandarin orange chicken salad practically invites that.

What to Serve With Mandarin Orange Chicken Salad?

This Mandarin Orange Chicken Salad can absolutely stand on its own, but it also plays well with others. I love it with crusty bread, flatbread, or a small bowl of soup when I want something cozier. It’s perfect for lunches, potlucks, or those nights when you want dinner to feel fresh without being boring. And yes — it travels well, which makes it great for work lunches or picnics.

FAQ

Can I make this ahead of time?
Yes, and you probably should. It tastes even better after it sits for a bit. Just toss before serving.

Is the dressing very sweet?
Not overly. The citrus and ginger balance the honey nicely. You can always reduce the honey if you want it less sweet.

Can I use bottled orange juice?
You can, but fresh juice really makes a difference. It’s brighter and less flat.

If you’re craving something fresh, crunchy, and genuinely satisfying, this Mandarin Orange Chicken Salad might be exactly what you need. It’s easy, flexible, and one of those recipes that makes you feel like you made a good choice — without sacrificing flavor.

So tell me… extra almonds, or extra oranges?

Mandarin Orange Chicken Salad

Mandarin Orange Chicken Salad is a crisp, colorful salad made with shredded chicken, fresh cabbage, mandarin oranges, crunchy almonds, and a bright orange ginger sesame dressing. A refreshing, no-cook meal perfect for lunch or dinner.

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Course: Main dish, Salad

Cuisine: Asian-inspired

Keyword: Mandarin Orange Chicken Salad

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Ingredients

Salad

• 4 cups napa cabbage or green cabbage finely shredded
• 2 cups red cabbage finely shredded
• 1 cup matchstick carrots
• 1 red bell pepper thinly sliced
• ⅓ cup green onions scallions, sliced
• 2 cups cooked chicken breast shredded
• 2 mandarin oranges or clementines peeled and segmented
• ½ cup roasted and salted almonds chopped
• Sesame seeds for garnish (optional)

Orange Ginger Dressing

• ¼ cup freshly squeezed orange juice from approximately 1½ mandarin oranges
• ¼ cup honey
• 3 tablespoons rice vinegar
• 3 tablespoons tamari
• 2 garlic cloves roughly chopped
• 2- inch piece fresh ginger peeled and roughly chopped
• ½ cup sesame oil

Instructions

• In a blender, combine all dressing ingredients: orange juice, honey, rice vinegar, tamari, garlic, ginger, and sesame oil. Blend until smooth and fully emulsified. Set aside.
• In a large mixing bowl, add the shredded napa cabbage, red cabbage, carrots, bell pepper, green onions, and shredded chicken. Toss gently to combine.
• Pour the prepared dressing over the salad mixture and toss until all ingredients are evenly coated.
• Add the mandarin orange segments and chopped almonds. Gently toss again to distribute without breaking the fruit.
• Garnish with sesame seeds, if desired. Serve immediately or transfer to an airtight glass container and refrigerate.

Notes

This Mandarin Orange Chicken Salad is naturally gluten free when prepared with tamari instead of traditional soy sauce. Always verify that tamari, sesame oil, and any packaged ingredients are labeled gluten free to avoid cross-contamination.