Recipes
Crunchy Orange Chicken Salad
Serves 4
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Orange Cardamom
Discover The Recipe
Merging global flavors is our jam, and this Scandinavian-Asian fusion dish is the latest testament to that culinary alchemy. Picture a crisp afternoon in Copenhagen, the comforting aroma of warm spices wafting from a nearby bakery. Now, translate that sensory delight into a vibrant, refreshing dish that marries the hearty soul of Scandinavian cuisine with the bright, zesty punch of Asian flavors. Enter the Crunchy Orange Chicken Salad—a masterpiece that bridges continents with every bite.
This salad is a symphony of textures and tastes, featuring crisp romaine and shredded cabbage, all interspersed with juicy orange segments that punctuate each mouthful with a burst of sunshine. The magic lies in our Orange-Cardamom spice blend, a fragrant mix of orange peel, cardamom, cinnamon, allspice, and nutmeg. This blend, inspired by Scandinavian spice traditions, imbues the chicken with a warmth and complexity that's both familiar and exotic. Roasted to perfection, the chicken develops a golden, crispy exterior while remaining tender and succulent inside. The salad is brought together with a tangy honey dressing and finished with sesame seeds for a subtle nuttiness. For a plant-based twist, swap the chicken with your favorite meatless alternative or spiced baked tofu. This Crunchy Orange Chicken Salad is perfect for an on-the-go meal or a weeknight dinner, taking you from the cozy kitchens of Scandinavia to the bustling streets of Asia.
Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 Tbsp oil
½ Tbsp Piquant Post Orange Cardamom
1 tsp salt
For the salad:
3 cups romaine or iceberg lettuce, finely chopped
2 cups red cabbage, shredded
½ of the chicken, shredded or cut into small cubes
¼ cup green onion, thinly sliced
1/2 cup jarred mandarin oranges, drained
1 instant ramen packet or vermicelli noodles, crushed (discard the flavor packet from the Ramen)
For the dressing:
3 Tbsp rice wine vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp hoisin sauce
2 Tbsp soy sauce
1 tsp ginger, minced or grated
1 clove garlic, minced or grated
¼ cup olive (or any neutral flavored oil)
For garnish: sesame seeds, a handful of almonds, roughly chopped or sliced
Notes
You can cook and chop the chicken the night before and toss it with the salad ingredients the next day.
Instructions
Preheat oven to 425 degrees. Place chicken on a baking tray and drizzle with oil. Season both sides of the chicken breasts well with Piquant Post Orange Cardamom and salt. Bake for 25-30 mins until cooked and no longer pink in the center.
Remove the chicken from the oven and set aside to cool. Once cool enough to handle, shred or cut into small cubes and set aside.
In a large bowl, toss the salad ingredients together then set aside. In a separate bowl, mix the dressing ingredients until smooth and combined. Alternatively, you can add the ingredients to a high-speed blender and process until smooth.
When you are ready to serve, drizzle half of the dressing over the salad and toss to coat. Top with the remaining chicken and a final drizzle of the dressing. Garnish with sesame seeds and almonds.
Alternatives & Substitutions
This Crunchy Orange Chicken Salad is super nutritious and perfect for meal prep. Crisp vegetables and sweet mandarin oranges are bathed in an umami dressing and topped with crunchy noodles and roasted chicken.
The salad gets its name from the addition of dried, instant ramen noodles, but you can substitute for crispy wonton strips.
Tofu is a great substitute for chicken in this recipe because it can soak up the bold flavors from the dressing and spice blend. Use an extra firm version for the best results.
Try these baked recipes using our Orange Cardamom blend: Swedish Cardamom Buns, Cardamom Orange Coffee Cake, Orange Cardamom Rye Bread, and Danish Fruit Bread, or our easy Vegan Orange Raspberry Cardamom Scones.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Crunchy Orange Chicken Salad
Serves
4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Orange Cardamom
Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 Tbsp oil
½ Tbsp Piquant Post Orange Cardamom
1 tsp salt
For the salad:
3 cups romaine or iceberg lettuce, finely chopped
2 cups red cabbage, shredded
½ of the chicken, shredded or cut into small cubes
¼ cup green onion, thinly sliced
1/2 cup jarred mandarin oranges, drained
1 instant ramen packet or vermicelli noodles, crushed (discard the flavor packet from the Ramen)
For the dressing:
3 Tbsp rice wine vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp hoisin sauce
2 Tbsp soy sauce
1 tsp ginger, minced or grated
1 clove garlic, minced or grated
¼ cup olive (or any neutral flavored oil)
For garnish: sesame seeds, a handful of almonds, roughly chopped or sliced
Instructions
Preheat oven to 425 degrees. Place chicken on a baking tray and drizzle with oil. Season both sides of the chicken breasts well with Piquant Post Orange Cardamom and salt. Bake for 25-30 mins until cooked and no longer pink in the center.
Remove the chicken from the oven and set aside to cool. Once cool enough to handle, shred or cut into small cubes and set aside.
In a large bowl, toss the salad ingredients together then set aside. In a separate bowl, mix the dressing ingredients until smooth and combined. Alternatively, you can add the ingredients to a high-speed blender and process until smooth.
When you are ready to serve, drizzle half of the dressing over the salad and toss to coat. Top with the remaining chicken and a final drizzle of the dressing. Garnish with sesame seeds and almonds.
Notes
You can cook and chop the chicken the night before and toss it with the salad ingredients the next day.
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