This Asian Chicken Salad with Mandarin Peanut Vinaigrette brings vibrant flavors together in a fresh, easy-to-make meal. It’s inspired by the tastes I love from Chinese cuisine but assembled into a lighter, salad-style dish that’s perfect for weeknights or meal prep.
This salad takes about 30 minutes to prepare. The dressing stores well in a mason jar, making leftovers and serving simple. The combination of crunchy slaw, tender seasoned chicken, bright mandarins, and a creamy peanut vinaigrette creates a satisfying mix of textures and flavors.
Asian Chicken Salad Assembly
The base is a mix of shredded lettuce, broccoli slaw, and finely shredded cabbage. Using a prepared bagged mix saves time and gives a good balance of textures and color—carrots and red cabbage add both nutrition and visual appeal. I choose lettuce to keep the salad light.
To the greens I add crispy chow mein noodles, sliced green onions, canned mandarin segments (reserve the liquid for the dressing), water chestnuts, and bean sprouts or fresh sprouts if available. The seasoned chicken is the highlight: tender, well-seared pieces with a warm spice note that complements the salad components.
Some of the seasonings may seem unexpected—ras el hanout adds a subtle, aromatic depth that pairs nicely with lime juice to keep the flavors bright. The contrast between warm, spiced chicken and the cool, crunchy salad is what makes this dish memorable.
Mandarin Peanut Vinaigrette
The mandarin peanut vinaigrette ties everything together. Using the reserved juice from canned mandarins adds sweetness and acidity, while peanut butter creates a creamy, nutty base. A few Asian pantry staples—soy sauce, sesame oil, rice wine vinegar—round out the dressing for balanced umami and tang.
Combine the vinaigrette ingredients in a mason jar and shake until smooth. It’s an easy container for storing and serving; shake again before using if separation occurs.
The ingredient list can look long, but most items are pantry staples that will let you add Asian-inspired flavor to many dishes. If you prefer, you can substitute a store-bought Asian dressing, but the homemade vinaigrette is especially flavorful and fresh.
Ingredients needed
- Chicken
- Chicken breast (4, 6 oz)
- Olive oil
- Ras el hanout
- Ground ginger
- Roasted garlic powder
- Lime, juiced
- Kosher salt and black pepper
- Vinaigrette
- Peanut butter
- Crushed red pepper
- Soy sauce
- Sesame oil
- Olive oil
- Mandarin orange juice (reserved from the can)
- Rice wine vinegar
- Garlic, minced
- Dijon mustard
- Honey
- Sriracha (optional)
- Salad
- Shredded lettuce
- Broccoli slaw
- Shredded cabbage
- Mandarin oranges, canned (drained)
- Crispy chow mein noodles
- Water chestnuts, sliced
- Bean sprouts (optional; fresh preferred)
- Toasted cashews
Instructions
Chicken
- Dice chicken into bite-sized pieces.
- Combine ras el hanout, ground ginger, roasted garlic powder, lime juice, salt, pepper, and olive oil. Toss with chicken and let marinate at least 30 minutes or up to overnight.
- Heat a large skillet over medium-high heat and add oil or pan spray.
- Work in batches to sear the chicken until browned and cooked through. An instant-read thermometer should register 165°F (74°C).
- Let the chicken cool slightly while you prepare the vinaigrette. Serve the chicken at room temperature atop the salad.
Vinaigrette
- In a mason jar combine peanut butter, crushed red pepper, soy sauce, sesame oil, olive oil, reserved mandarin juice, rice wine vinegar, minced garlic, Dijon, honey, and sriracha if using. Seal and shake vigorously until smooth. Add more peanut butter if needed to reach desired texture.
- Use about half the vinaigrette to dress the salad and reserve the rest for serving.
Salad
- In a large bowl combine shredded lettuce, broccoli slaw, and shredded cabbage. Layer on mandarins, water chestnuts, bean sprouts, green onions, chow mein noodles, and toasted cashews.
- Top with the warm chicken and drizzle with vinaigrette. Toss gently to combine, adjusting dressing to taste.
Notes
If you prefer no heat, omit the sriracha and serve it on the side so guests can spice their portions individually.
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