Spicy Orange Chicken Salad Recipe

Name: Spicy Orange Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup low sodium chicken broth; ¾ cup fresh orange juice; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 4 boneless skinless chicken breast halves (about 1 lb. total weight); 4 ounces snow peas, trimmed; 1 tablespoon honey; 1 tablespoon creamy peanut butter; 1 tablespoon rice wine vinegar; 2 teaspoons soy sauce; 2 teaspoons dark sesame oil; 4 cups sliced napa cabbage; 4 cups sliced romaine lettuce; 1 (8 ounce) can sliced water chestnuts, drained and rinsed; 1 red bell pepper, cut into 2-inch long strips; 2 tablespoons chopped unsalted peanuts

Servings: persons

1 cup low sodium chicken broth
¾ cup fresh orange juice
1 tablespoon grated fresh ginger
2 garlic cloves, minced
4 boneless skinless chicken breast halves (about 1 lb. total weight)
4 ounces snow peas, trimmed
1 tablespoon honey
1 tablespoon creamy peanut butter
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
2 teaspoons dark sesame oil
4 cups sliced napa cabbage
4 cups sliced romaine lettuce
1 (8 ounce) can sliced water chestnuts, drained and rinsed
1 red bell pepper, cut into 2-inch long strips
2 tablespoons chopped unsalted peanuts

1
In a saucepan, mix together the broth, orange juice, ginger, and garlic.
2
Bring to a simmer.
3
Add in chicken breasts; cook, covered, for 15 minutes or until internal temperature registers 170 on an instant read thermometer; turn over halfway through the cooking.
4
Add in the snow peas; cover and cook 2 minutes or until crisp tender.
5
Remove chicken and snow peas using a slotted spoon; cool chicken and cut into cubes.
6
Meanwhile, boil cooking liquid until reduced to 3/4 cup (about 10 minutes).
7
Whisk in the honey, peanut butter, vinegar, soy sauce, and sesame oil to make a dressing (may serve this warm or chill in the freezer for 15 minutes).
8
To serve salad: line individual salad plates with cabbage and romaine lettuce.
9
Toss the chicken, snow peas, water chestnuts, bell pepper, and half the dressing; spoon mixture onto salad plates.
10
Sprinkle with peanuts; serve with remaining dressing.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup low sodium chicken broth, ¾ cup fresh orange juice, 1 tablespoon grated fresh ginger, 2 garlic cloves, minced, and more.

Yes, Spicy Orange Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Orange Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions