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Asian-style Chicken Salad

Asian-style Chicken Salad

Asian-style Chicken Salad

  • Cook Time: 35 Minutes
  • Yield: 4 Servings

A delicious medley of flavors including fresh broadleaf cabbage, chicken and slices of mandarin orange


  • 2 tbsp. rice vinegar
  • 1 tbsp. Stevia Granulated White Sweetener
  • 2 tsp. reduced-sodium soy sauce
  • ½ tsp. hoisin sauce
  • 1 tsp. salt
  • 18 tsp. ground pepper
  • 1 pinch red pepper flakes
  • 4 tsp. canola oil
  • 1 tsp. toasted sesame oil
  • 6 c. in ¾ inch strips napa cabbage
  • 3 c. in bite-size pieces roasted chicken breast
  • 1 11 oz. can well drained mandarin orange sections
  • ½ c. chopped; green and white parts green onions
  • 13 c. toasted sliced almonds
  • 4 tsp. sesame seeds, optional, for garnish


  1. Dressing: Whisk together soy sauce, vinegar, SugarTwin®, hoisin sauce, salt, pepper and pepper flakes until is well blended.

  2. Then combine the canola and sesame oils while still whisking.
  3. Salad: Lay out the broad-leaf cabbage on a large plate, and set the chicken, then the orange sections, on top of the cabbage.
  4. Dress, then sprinkle with scallions, almonds and sesame seeds.
  5. Serve after tossing.