Orange chicken salad: just the name conjures up images of sunshine, bright flavors, and a delightful crunch! Forget boring lunches and predictable picnics; this vibrant salad is about to become your new go-to for a quick, satisfying, and utterly delicious meal. Have you ever wondered how the humble chicken salad could be elevated to such heights?
While the exact origins of orange chicken salad are a bit of a mystery, its inspiration clearly draws from the classic American chicken salad, a dish that gained popularity in the late 19th century. But this isn’t your grandmother’s chicken salad! The addition of citrus, particularly orange, brings a modern twist, adding a zesty brightness that cuts through the richness of the mayonnaise and complements the savory chicken perfectly. It’s a fusion of comfort food and refreshing flavors.
People adore this dish for its incredible versatility and satisfying combination of textures and tastes. The tender chicken, the juicy orange segments, the crisp celery and nuts it’s a symphony in your mouth! Plus, it’s incredibly convenient. Whether you’re packing a lunch for work, need a quick and easy dinner, or want to impress guests at a potluck, orange chicken salad is always a winner. The bright, citrusy flavor is especially appealing during warmer months, making it the perfect dish to enjoy outdoors. I know you’ll love it!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup vegetable oil, for frying
- For the Orange Sauce:
- 1/2 cup orange juice, fresh squeezed is best!
- 1/4 cup rice vinegar
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1 tablespoon grated orange zest
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- For the Salad:
- 8 cups mixed greens (spring mix, romaine, or your favorite)
- 1 cup mandarin orange segments, drained
- 1/2 cup sliced almonds, toasted
- 1/2 cup crispy chow mein noodles
- 1/4 cup thinly sliced green onions
- 1/4 cup sesame seeds, toasted (optional)
- For the Dressing (optional, or use your favorite Asian dressing):
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Preparing the Chicken:
- In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. This is our dry coating for the chicken, and it helps it get nice and crispy.
- In a separate bowl, beat the egg. This will help the dry mixture adhere to the chicken.
- Dip each chicken cube into the beaten egg, making sure it’s fully coated.
- Then, dredge the egg-coated chicken in the cornstarch mixture, pressing gently to ensure it’s evenly coated on all sides. Make sure to shake off any excess flour mixture. We don’t want it to be too thick!
Cooking the Chicken:
- Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot enough that a small piece of chicken sizzles immediately when dropped in.
- Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Work in batches if necessary.
- Fry the chicken for about 3-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the skillet with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
Making the Orange Sauce:
- In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, honey, brown sugar, orange zest, cornstarch, ginger, garlic, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring constantly.
- Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. If it’s too thick, add a tablespoon or two of water to thin it out. If it’s too thin, simmer for another minute or two.
- Remove the saucepan from the heat and set aside.
Assembling the Orange Chicken Salad:
- In a large bowl, combine the mixed greens, mandarin orange segments, sliced almonds, chow mein noodles, and green onions.
- Add the cooked chicken to the bowl and gently toss to combine.
- Pour the orange sauce over the chicken and salad, tossing gently to coat everything evenly. Be careful not to over-dress the salad, as it can become soggy. You can always add more sauce if needed.
- If using, drizzle the optional dressing over the salad.
- Sprinkle with sesame seeds (if using) for added flavor and visual appeal.
- Serve immediately and enjoy! This salad is best served fresh, as the chow mein noodles will soften over time.
Tips and Variations:
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. They will be more flavorful and stay moister. Just be sure to trim any excess fat before cutting them into cubes.
- Vegetarian Option: For a vegetarian version, use firm tofu, cut into cubes, instead of chicken. Press the tofu to remove excess water before coating and frying.
- Spicy Orange Chicken: Increase the amount of red pepper flakes in the orange sauce for a spicier kick. You can also add a dash of sriracha or chili garlic sauce.
- Pineapple: Add some pineapple chunks to the salad for a tropical twist.
- Bell Peppers: Add some sliced bell peppers (red, yellow, or orange) to the salad for added color and crunch.
- Broccoli: Add some steamed or roasted broccoli florets to the salad for added nutrients.
- Make Ahead: You can prepare the chicken and orange sauce ahead of time. Store them separately in the refrigerator until ready to assemble the salad. The salad itself is best assembled just before serving.
- Air Fryer Chicken: For a healthier option, you can air fry the chicken instead of frying it in oil. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 10-12 minutes, flipping halfway through, or until golden brown and cooked through.
- Dressing Variations: If you don’t want to make the optional dressing, you can use your favorite store-bought Asian dressing, such as sesame ginger dressing or a light vinaigrette.
- Nut Allergies: If you have nut allergies, you can omit the almonds or substitute them with sunflower seeds or pumpkin seeds.
- Gluten-Free: To make this recipe gluten-free, use gluten-free soy sauce and gluten-free all-purpose flour.
Serving Suggestions:
This Orange Chicken Salad is a complete meal on its own, but you can also serve it with:
- Steamed rice
- Quinoa
- Brown rice
- Egg rolls
- Spring rolls
Storage Instructions:
Store leftover Orange Chicken Salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the chow mein noodles will soften over time. It’s best to store the salad and dressing separately to prevent the salad from becoming soggy.
Nutritional Information (approximate, per serving):
Calories: 500-600
Protein: 30-40g
Fat: 20-30g
Carbohydrates: 40-50g
Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.
Why This Recipe Works:
This Orange Chicken Salad recipe is a delicious and healthy twist on a classic takeout dish. The crispy chicken is coated in a tangy and sweet orange sauce, and the salad is packed with fresh greens, mandarin oranges, and crunchy toppings. It’s a perfect balance of flavors and textures that will satisfy your cravings without all the guilt. The recipe is also easy to customize to your liking, with plenty of variations and substitutions available. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish for a potluck, this Orange Chicken Salad is sure to be a hit!
Troubleshooting:
- Chicken not crispy: Make sure the oil is hot enough before adding the chicken. Don’t overcrowd the pan, and drain the chicken on a wire rack lined with paper towels.
- Sauce too thick: Add a tablespoon or two of water to thin it out.
- Sauce too thin: Simmer for another minute or two.
- Salad too
Conclusion:
This isn’t just another chicken salad recipe; it’s a vibrant, zesty explosion of flavor that will redefine your lunchtime routine! The bright citrus notes of orange perfectly complement the savory chicken, creating a harmonious balance that’s both refreshing and satisfying. Trust me, once you try this orange chicken salad, you’ll wonder how you ever settled for anything less. It’s a must-try for anyone looking to add a little sunshine to their plate.
But the best part? It’s incredibly versatile! For a light and refreshing lunch, serve it on a bed of crisp lettuce with a sprinkle of toasted almonds. Craving something heartier? Pile it high on a croissant or toasted whole-wheat bread for a satisfying sandwich. And if you’re feeling adventurous, try stuffing it into an avocado half for a healthy and delicious snack.
Looking for variations? Absolutely! If you prefer a sweeter flavor profile, add a handful of dried cranberries or golden raisins. For a bit of heat, a pinch of red pepper flakes will do the trick. You can also experiment with different types of nuts, such as pecans or walnuts, to add a unique textural element. And if you’re watching your calorie intake, feel free to substitute Greek yogurt for some of the mayonnaise it’ll still be creamy and delicious!
Don’t be afraid to get creative and make this recipe your own. The possibilities are endless! I personally love adding a little chopped celery for extra crunch, or a squeeze of lime juice for an extra zing. Sometimes, I even grill the chicken before shredding it for a smoky flavor.
This orange chicken salad is not only delicious but also incredibly easy to make. It requires minimal ingredients and comes together in just minutes, making it perfect for busy weeknights or last-minute gatherings. Plus, it’s a great way to use up leftover cooked chicken.
I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s a guaranteed crowd-pleaser and a surefire way to impress your friends and family. Imagine serving this at your next picnic or potluck it’s bound to be a hit!
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of orange chicken salad. I promise you won’t be disappointed.
And most importantly, I want to hear about your experience! Did you try any variations? What did you serve it with? What did your family think? Share your photos and comments below I can’t wait to see your creations! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Let’s spread the joy of delicious food together! Happy cooking!
Orange Chicken Salad: A Delicious & Easy Recipe
Crispy fried chicken coated in a tangy orange sauce, served over a bed of fresh greens with mandarin oranges, almonds, and chow mein noodles. A delicious and healthy twist on takeout!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup vegetable oil, for frying
- 1/2 cup orange juice, fresh squeezed is best!
- 1/4 cup rice vinegar
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 1 tablespoon grated orange zest
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 8 cups mixed greens (spring mix, romaine, or your favorite)
- 1 cup mandarin orange segments, drained
- 1/2 cup sliced almonds, toasted
- 1/2 cup crispy chow mein noodles
- 1/4 cup thinly sliced green onions
- 1/4 cup sesame seeds, toasted (optional)
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce, low sodium
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
Instructions
- Preparing the Chicken: In a medium bowl, whisk together the cornstarch, flour, salt, and pepper. In a separate bowl, beat the egg. Dip each chicken cube into the beaten egg, making sure it’s fully coated. Then, dredge the egg-coated chicken in the cornstarch mixture, pressing gently to ensure it’s evenly coated on all sides. Shake off any excess flour mixture.
- Cooking the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Fry the chicken for about 3-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the cooked chicken from the skillet with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
- Making the Orange Sauce: In a medium saucepan, whisk together the orange juice, rice vinegar, soy sauce, honey, brown sugar, orange zest, cornstarch, ginger, garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring constantly. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency. Remove the saucepan from the heat and set aside.
- Assembling the Orange Chicken Salad: In a large bowl, combine the mixed greens, mandarin orange segments, sliced almonds, chow mein noodles, and green onions. Add the cooked chicken to the bowl and gently toss to combine. Pour the orange sauce over the chicken and salad, tossing gently to coat everything evenly. If using, drizzle the optional dressing over the salad. Sprinkle with sesame seeds (if using) for added flavor and visual appeal. Serve immediately.
Notes
- Chicken Thighs: You can substitute chicken thighs for chicken breasts.
- Vegetarian Option: Use firm tofu, cut into cubes, instead of chicken.
- Spicy Orange Chicken: Increase the amount of red pepper flakes in the orange sauce.
- Pineapple: Add some pineapple chunks to the salad.
- Bell Peppers: Add some sliced bell peppers (red, yellow, or orange) to the salad.
- Broccoli: Add some steamed or roasted broccoli florets to the salad.
- Make Ahead: You can prepare the chicken and orange sauce ahead of time. Store them separately in the refrigerator until ready to assemble the salad.
- Air Fryer Chicken: For a healthier option, you can air fry the chicken instead of frying it in oil. Preheat your air fryer to 400°F (200°C). Place the coated chicken in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 10-12 minutes, flipping halfway through, or until golden brown and cooked through.
- Dressing Variations: If you don’t want to make the optional dressing, you can use your favorite store-bought Asian dressing, such as sesame ginger dressing or a light vinaigrette.
- Nut Allergies: If you have nut allergies, you can omit the almonds or substitute them with sunflower seeds or pumpkin seeds.
- Gluten-Free: To make this recipe gluten-free, use gluten-free soy sauce and gluten-free all-purpose flour.
