A Healthier Take on a Classic
Orange chicken salad is a fresh twist on the classic takeout favorite. It delivers the tangy, sweet, and savory notes you love but in a lighter, homemade version. Instead of deep-fried, saucy chicken, this salad uses lightly fried chicken with a simple, homemade dressing. The result is a dish packed with vibrant flavors and nutrients, ideal for a satisfying lunch or dinner.
Fresh, Flavorful Ingredients
Built on a bed of crisp greens, this salad includes crunchy cabbage, hearts of palm, and scallions, topped with sesame seeds for texture. The chicken, tossed in a blend of orange juice, garlic, and a hint of soy sauce, adds subtle sweetness and depth, perfectly balancing the fresh ingredients. A ginger and rice vinegar dressing ties everything together with a bright, zingy kick.
A Customizable Takeout Alternative
Making this takeout favorite at home gives you control over the ingredients, creating a healthier meal and saving money. You can easily customize it by adding your favorite veggies or adjusting the dressing to suit your taste. This salad offers the familiar flavors of orange chicken with wholesome ingredients that nourish your body.
This salad is also great for meal prep, as the flavors deepen when stored overnight. Make a batch and enjoy it throughout the week—it’s a convenient way to have a tasty, nutritious option on hand.
Orange Chicken Salad
Ingredients
For the salad:
- 10 cups of mixed greens
- ½ head red cabbage thinly sliced
- 1 can hearts of palm drained and sliced
- 1 leek thinly sliced
- 3 tbsp soy sauce
- 1 tbsp ginger grated
- 3 tbsp rice vinegar
- 3 tbsp olive oil
For the chicken:
- 3 lbs boneless skinless chicken thighs cubed
- 4 eggs beaten
- ½ cup flour
- ¾ cup cornstarch
- 3 tsp salt
- 3 cups vegetable oil
For the sauce:
- 1 ½ tbsp cornstarch
- 1 cup rice vinegar
- ½ cup water
- 1 tsp sesame oil
- ½ cup soy sauce
- 1 cup brown sugar
- 2 tbsp orange zest
- 1 orange juiced
- 2 cloves garlic grated
- 2 tsp ginger grated
- 1 tbsp sesame seeds
Instructions
- In a bowl, whisk together the ¾ cup cornstarch, ½ cup flour, and 3 tsp salt.½ cup flour, ¾ cup cornstarch, 3 tsp salt
- Add the beaten 4 eggs to a separate bowl.4 eggs
- Heat the 3 cups vegetable oil in a large pan over medium-high heat.3 cups vegetable oil
- Dip the 3 lbs boneless skinless chicken thighs pieces into the eggs and then the flour mixture, fully coating the chicken but also lightly shake off the excess flour.3 lbs boneless skinless chicken thighs
- Add the chicken to the oil and reduce the heat to medium. Cook for 8 minutes and flip the chicken, cooking for another 5 minutes on the other side. Make sure that the chicken is not touching each other in the pan. Overcrowding the pan will result in a soggy crust. You will most likely have to fry the chicken in 5-6 batches depending on the size of your pan. When the chicken is done frying, transfer to a paper towel lined plate.
- To start the sauce, in a saucepan, whisk together the juiced 1 orange, 1 cup rice vinegar, ½ cup water, 1 tsp sesame oil, ½ cup soy sauce, and 1 cup brown sugar. Bring the mixture to a simmer on medium heat. Cook for 5 minutes. Stir in the 2 tbsp orange zest, 2 cloves garlic, and 2 tsp ginger, and cook for an additional 5 minutes.1 tbsp ginger, 1 cup rice vinegar, ½ cup water, 1 tsp sesame oil, ½ cup soy sauce, 1 cup brown sugar, 2 tbsp orange zest, 2 cloves garlic, 1 orange
- In a small bowl, whisk together the 1 ½ tbsp cornstarch with equal parts water. Add the cornstarch mixture to the sauce and stir over medium-low heat for about 3 minutes until thickened. Remove the sauce from the heat and let cool for 10 minutes.1 ½ tbsp cornstarch
- Add the chicken to a bowl and pour the sauce over top. Stir the chicken until each piece is fully coated in the sauce.
- In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp ginger, 3 tbsp rice vinegar, and 3 tbsp olive oil.3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tsp ginger, 3 tbsp olive oil
- In a large bowl, toss together the 10 cups of mixed greens, ½ head red cabbage, 1 can hearts of palm, and 1 leek.10 cups of mixed greens, ½ head red cabbage, 1 can hearts of palm, 1 leek
- Pour the dressing over the salad and toss to fully coat. Serve the orange chicken over the salad greens and sprinkle with 1 tbsp sesame seeds.1 tbsp sesame seeds
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