I’m so happy to share this Ginger Soy Chicken Salad with you! It is packed with tender chicken, crisp vegetables, sweet mandarins, crunchy almonds, and a bright ginger soy dressing. Every bite has a nice mix of fresh, crunchy, sweet, and savory flavors. It is a simple meal that works especially well when you want something fresh and filling.
Level: Easy
Total Time: About 50 minutes
Prep Time: About 25 minutes
Cook Time: About 25 minutes
Yield: 4 to 6 servings
Course: Main Course
Cuisine: Asian inspired
I love how fresh and colorful this salad is. The chicken is gently cooked with ginger, garlic, green onion, and soy sauce, which gives it plenty of flavor before it even reaches the salad bowl.
The rest comes together with crisp cabbage, carrots, cucumber, sugar snap peas, mandarins, and green onions. A simple dressing made with ginger, honey, mustard, soy sauce, sesame oil, tahini, and vinegar brings everything together.
This is a great choice for lunch or dinner, especially on warmer days. You can also prepare the vegetables and dressing ahead of time and keep them separate until you are ready to eat.
How to Make Ginger Soy Chicken Salad
This salad brings together tender chicken, crunchy vegetables, sweet mandarins, and a flavorful ginger soy dressing. Here is how the different parts come together:
• Gently poach the chicken with ginger, garlic, green onion, and soy sauce.
• Let the chicken finish cooking in the hot liquid so it stays tender.
• Whisk together the homemade ginger soy dressing.
• Slice and prepare all of the crisp salad vegetables.
• Add sweet mandarin oranges and the cooked chicken to the vegetables.
• Toss the salad with just enough dressing to lightly coat everything.
• Finish with toasted almonds and crispy wonton or chow mein noodles if desired.
• Keep extra salad, dressing, and crunchy toppings separate when saving leftovers.
It is a fresh and colorful meal with plenty of crunch and a simple homemade dressing.
Ingredients
Chicken
• 3 large boneless, skinless chicken breasts, about 680 grams or 1 1/2 pounds
• 2 green onions, trimmed and cut into 1-inch pieces
• 4 large garlic cloves, peeled and smashed
• 4 slices fresh ginger, peeled
• 2 tablespoons soy sauce
• Cold water, enough to cover the chicken by about 1 inch
Dressing
• 2 teaspoons finely grated ginger
• 1 large garlic clove, crushed
• 2 tablespoons honey
• 3 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon tahini
• 5 tablespoons rice vinegar or white vinegar
• 1/4 cup canola, corn, safflower, sunflower, grapeseed, or other favorite oil
Salad
• 1 medium head Napa cabbage, washed, dried well, and thinly sliced
• 2 large carrots, peeled and shredded
• 1 English cucumber, partly peeled, seeded, and thinly sliced into half-moons
• 227 grams or 8 ounces sugar snap peas, trimmed and thinly sliced, about 3 cups
• 4 green onions, trimmed and thinly sliced
• 1 to 2 cans mandarin oranges, drained well
• 1/4 cup toasted slivered almonds
• Crispy wonton strips or chow mein noodles, for topping
Directions
- Poach the Chicken:
Place the chicken breasts in one layer in a heavy pot. Add the green onions, smashed garlic, ginger slices, and soy sauce.
Pour in enough cold water to cover the chicken by about 1 inch. - Cook the Chicken:
Set the pot over medium-high heat and bring the water to a gentle simmer. As soon as it starts simmering, cover the pot and turn the heat to low.
Simmer for about 10 minutes. - Finish Cooking the Chicken:
Remove the pot from the heat and leave the chicken in the hot liquid for another 10 to 15 minutes.
Check that the center is no longer pink and that the chicken has reached 75°C or 165°F. Smaller breasts may finish sooner, while very large ones may need a little longer. - Cool and Slice the Chicken:
Transfer the cooked chicken to a plate or cutting board. Let it cool, then slice or shred it for the salad.
You can also use the chicken warm if you prefer. - Make the Dressing:
Add the grated ginger, crushed garlic, honey, Dijon mustard, soy sauce, sesame oil, tahini, vinegar, and oil to a bowl or measuring cup.
Whisk until the dressing is well mixed. Refrigerate it if you are not serving the salad right away. - Prepare the Vegetables:
Thinly slice the Napa cabbage, green onions, cucumber, and sugar snap peas. Shred the carrots and drain the mandarins very well.
Make sure the vegetables are washed and dried well so the finished salad stays crisp. - Build the Salad:
Add the cabbage, carrots, cucumber, sugar snap peas, green onions, mandarin oranges, and sliced or shredded chicken to a large salad bowl.
Toss gently until everything is evenly mixed. - Dress the Salad:
Pour about half of the dressing over the salad and toss well with tongs. The vegetables should be lightly coated, not sitting in a pool of dressing.
Add more dressing a little at a time if needed. - Add the Crunchy Toppings:
Sprinkle the toasted almonds and crispy wonton strips or chow mein noodles over the top.
Serve right away for the best crunch.
Process Details
• Keeping the Chicken Tender: Gently cooking the chicken and letting it rest in the hot liquid helps it stay moist and tender.
• Building Freshness: Napa cabbage, carrots, cucumber, and sugar snap peas give the salad plenty of crisp texture.
• Balancing the Dressing: Honey adds sweetness while vinegar brings a bright tang. Ginger, soy sauce, sesame oil, and tahini give the dressing a rich savory flavor.
• Adding the Mandarins: The sweet mandarin pieces add a juicy contrast to the crisp vegetables and savory chicken.
• Dressing Lightly: Start with about half the dressing and add more only when needed. This keeps the salad fresh instead of overly wet.
• Saving the Crunch: Almonds and crispy wonton strips are best added just before eating so they do not become soft.
Tips for Success
• Dry the Vegetables Well: Extra water can make the salad watery, so dry the cabbage and other vegetables thoroughly after washing.
• Check the Chicken Early: Chicken breasts can vary in size. Check smaller pieces sooner and make sure the center reaches 75°C or 165°F.
• Use Leftover Chicken: Cooked roasted or rotisserie chicken can be used instead of poached chicken. Remove the skin and bones, then shred the meat.
• Choose Your Greens: Napa cabbage works well because it stays crisp. Romaine can also be used, but chopped romaine is best eaten the same day.
• Try Different Nuts: Almonds can be replaced with cashews, peanuts, sesame seeds, or a combination.
• Choose Fresh or Canned Mandarins: Both work well, so use whichever is easier for you.
• Keep It Crisp: If preparing the salad ahead, store the dressing and crunchy toppings separately from the vegetables.
Serving Ideas
• Fresh Main Meal: Serve a generous bowl of the salad as a complete lunch or dinner.
• Work Lunch: Pack the undressed salad in one container and keep the dressing, almonds, and crispy noodles in separate small containers.
• Extra Crunch: Add a little more toasted almond or crispy wonton strips just before serving.
• Fresh Citrus: Use fresh orange segments instead of canned mandarins when you prefer.
• More Vegetables: Add thinly sliced bell peppers, red onion, jicama, or purple cabbage to change up the crunchy vegetable mix.
• Simple Serving: Serve the salad chilled or slightly cool, depending on your preference.
Storage & Freezing
• Refrigerator: Keep leftover undressed salad in a covered container in the fridge for a day or two for the best texture.
• Dressing: Store the dressing separately in a covered container in the refrigerator until you are ready to use it.
• Crunchy Toppings: Keep almonds and wonton or chow mein noodles separate so they stay crisp.
• Romaine Note: If using romaine instead of Napa cabbage, plan to eat the prepared salad the same day because chopped romaine can lose its crisp texture quickly.
• Freezing: Freezing is not recommended for the finished salad because the fresh vegetables and crunchy toppings can lose their texture.
Nutrition Info (Approximate per Serving)
• Calories: ~500
• Protein: ~35g
• Carbohydrates: ~35g
• Fat: ~25g
• Fiber: ~6g
• Sodium: ~900mg
• Sugar: ~17g
Ginger Soy Chicken Salad is a fresh, colorful meal with tender chicken, crisp vegetables, sweet mandarins, and a flavorful homemade dressing. The toasted almonds and crispy noodles add a fun crunch, while the ginger, soy sauce, sesame oil, and vinegar give every bite plenty of flavor.
I hope you enjoy making this salad as much as you enjoy eating it. Prepare the parts ahead when you can, keep the crunchy toppings separate, and add the dressing when you are ready for a fresh and satisfying meal.
