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Crunchy Asian Orange Chicken Salad

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Got leftover chicken? Don’t toss it out! Pull it apart, then toss it in this easy, flavorful salad.


Ingredients for 4 servings:

  • Salad
    • 1 lb cooked chicken breast, chopped or pulled apart
    • 2 1/2 cups Romaine lettuce, chopped
    • 2 cups coleslaw
    • 1 1/2 cups purple cabbage, shredded
    • 1 cup sugar snap peas (or snow peas)
    • 10oz mandarin oranges (if using the can MUST use oranges in water/liquid, not syrup)
  • Dressing
    • 1 1/2 tablespoon Dijon
    • 2 tablespoons low sodium soy (or lite tamari)
    • 3 tablespoons rice vinegar
    • 1 tablespoon ginger (minced, paste, or pieces)
    • 5 tablespoons peanut oil
    • juice from 1 orange (or half depending on preferences)
    • 1 teaspoon agave (optional but recommended for a little sweetness)
  • Garnish
    • Chow mein noodles for crunch (while these are lower calorie, you should not load up on them)
    • Almond slices for more crunch and to boost heartiness
    • Cilantro for flavor



  1. In a small bowl or jar, mix together the ingredients for the dressing. Set aside.
  2. Using leftover chicken breast – or your choice of lean protein – cut or pull into pieces.  Set aside.
  3. In a large mixing, add all of the ingredients for the salad.  Add a bit of the dressing and gently toss the salad in the sauce.
  4. Add the salad to a plate, then garnish!

Approximate macros for 1 of 4 servings (without garnish):

361 calories, 12g carbohydrates, 18g fat, 36g protein, 3g fiber, 8g sugar

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