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Sesame Ginger Orange Chicken Salad Recipe
Ash Tyrrell

Sesame Ginger Orange Chicken Salad Recipe

I just made this Sesame Ginger Orange Chicken Salad, and I absolutely loved how fresh it tasted. The combination of sweet oranges and zesty ginger made every bite exciting. I couldn’t believe how quickly it came together for such a flavorful dish. The crunch from the wontons and nuts added the perfect texture
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Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1/3 cup sesame oil — creates a rich nutty base for deep flavor.
  • 1/4 cup toasted sesame oil — adds extra roasted aroma and intensity.
  • 1/3 cup honey — balances salty and tangy notes with natural sweetness.
  • 1/3 cup tamari or soy sauce — provides savory umami flavor.
  • 3 tablespoons rice vinegar — brightens the dressing with acidity.
  • 2 tablespoons fresh grated ginger — adds fresh spicy warmth.
  • 1 –2 cloves garlic grated — enhances depth and aroma.
  • Zest of 1 orange — boosts citrus flavor throughout the salad.
  • 2 tablespoons sesame seeds — add texture and visual appeal.
  • Avocado oil — ideal for frying wonton strips because of its high smoke point.
  • 1 package wonton wrappers sliced into strips — creates crispy topping.
  • 3 cups shredded cabbage — provides sturdy crunch.
  • 3 cups shredded lettuce — adds freshness and light texture.
  • 1 –2 cups cooked shredded chicken — delivers protein and substance.
  • 1/3 cup slivered almonds or peanuts — gives nutty crunch.
  • 1 cup fresh orange slices — adds juicy sweetness.
  • 2 avocados sliced — provide creamy richness.
  • 1/3 cup chopped green onions — bring mild sharpness.
  • Chili oil optional — adds heat and extra flavor depth.

Method
 

  1. In a bowl or jar, whisk together sesame oils, honey, tamari, rice vinegar, ginger, garlic, orange zest, and sesame seeds. Mix until fully combined and slightly thickened. Set aside so the flavors can blend while you prepare the salad.
  2. Heat avocado oil in a skillet over medium heat. Add sliced wonton wrappers in small batches. Fry until golden and crisp, then drain on paper towels.
  3. In a large bowl, combine cabbage, lettuce, chicken, nuts, and orange slices. Drizzle half of the dressing and toss gently to coat everything evenly. Add avocado slices and most of the green onions.
  4. Top with crispy wonton strips. Drizzle remaining dressing over the salad. Add chili oil if desired and serve immediately for best texture.

Notes

  • I always zest the orange fresh — it makes the dressing brighter.
  • I fry the wontons right before serving so they stay extra crunchy.
  • I sometimes double the ginger because I love the bold flavor.
  • I let the dressing sit for 10 minutes before using it for deeper taste.
  • I slice the avocado last to prevent browning.