I discovered this recipe a few summers ago when I was looking for something cool and light to bring to a family cookout. My aunt had made a version of it years before that, and I could never quite get it right on my own. Then I found a combination that finally nailed it.
This chicken salad with mandarin oranges has a flavor that kind of sneaks up on you. The first bite is creamy, then you get that little punch of citrus and crunch from the almonds. It’s one of those things where every bite is slightly different.
My kids actually fight over the last scoop, which almost never happens with anything that has the word “salad” in it. It’s become a regular at our house during the summer.
What I love most is that this Asian salad doesn’t need a lot of fuss. You toss it all together, stick it in the fridge, and let the flavors do the work. A couple hours later you’ve got a cold, creamy chicken salad that tastes like you spent way longer on it than you did.
And the best part? It actually tastes better the longer it sits. The cream cheese and mayo sort of melt into the chicken and the oranges get a little softer. If you can make it the night before, that’s the sweet spot.
Why You’ll Love This Recipe
This Asian salad gives you that same vibe as those popular restaurant chicken salads. But you’re making it from scratch in your own kitchen, and it’s going to taste even better because you can adjust everything to your liking.
- Super simple ingredients: You probably already have most of what you need sitting in your fridge or pantry right now.
- Make it ahead: This is a make-ahead dish that actually improves after a few hours in the fridge, so it’s perfect for meal prep or planning a healthy lunch.
- Crowd pleaser: Picky eaters, kids, your in-laws who judge everything. They’ll all go back for seconds.
- Great texture in every bite: You get creamy from the cream cheese, crunch from the celery and almonds, and a little sweetness from the mandarin oranges all at once.
- Versatile serving options: Eat it straight out the bowl, pile it on salad greens, or stuff it in a wrap. It works every which way.
Ingredient Notes and Substitutions
Tons of ways to make substitutions with this recipe. Keep the proportions the same, and you can go wild with the ingredients. To an extent. You know what I mean!
- Chicken: Leftover rotisserie chicken works great here. Shredded or chopped, either way is fine. Turkey is a solid swap too if that’s what you have on hand.
- Cream cheese: Make sure it’s softened before you mix it in. Cold cream cheese will leave you with lumps and nobody wants that.
- Worcestershire sauce: This gives it that little bit of savory depth. If you want to lean more into the Asian salad angle, try a splash of fish sauce instead.
- Slivered almonds: These add the crunch factor. Cashew halves or chopped peanuts work just as well if almonds aren’t your thing.
- Mandarin oranges: Canned and drained is the easiest route. This fruit adds a subtle sweetness that plays off the savory stuff really well.
Tips for Success
These are some of my quick and dirty tips to get this chicken salad absolutley perfect every single time.
- Drain the oranges well: Extra juice from the mandarin oranges can make the whole salad watery. Let them sit in a strainer for a bit before you add them in.
- Don’t skip the chill time: I know it’s tempting to dig in right away, but 4 hours in the fridge makes a huge difference in flavor.
- Shred the chicken, don’t dice it: Shredded chicken holds the dressing better and gives you a nicer texture overall.
- Taste before serving: After it chills, give it a taste and see if it needs a bit more salt or pepper. Cold food sometimes needs a little extra seasoning.
Storage and Reheating
Keep any leftovers in an airtight container in the fridge. It’ll stay good for up to 3 days, and the flavor honestly keeps getting better the next day.
This is a cold dish so you don’t need to reheat it. Just pull it out the fridge about 5 minutes before serving so it’s not ice cold.
I wouldn’t recommend freezing this one. The cream cheese and mayo don’t hold up well after being frozen and thawed, and the texture gets a little off.
Serving Suggestions
Scoop it onto a bed of salad greens and drizzle a light vinaigrette on top for a healthy lunch that actually fills you up. It’s also great stuffed into croissants or pita pockets.
My sister likes to serve chicken salad alongside crackers and sliced cucumber for a lighter snack. You can also pair it with a cup of soup if you want something more filling.
FAQs
How long can I keep this chicken salad in the fridge?
Up to 3 days in a sealed container. After that, the celery starts to get limp and the whole thing loses its crunch.
Can I turn this into more of a traditional Asian salad?
Absolutely. Skip the cream cheese and mayo, use a sesame vinaigrette as your dressing, and toss it all over salad greens with some crispy wonton strips. It’s a totally different dish but just as good.
Notes
This recipe reminds me of something my grandmother used to make for church potlucks when I was little. Hers didn’t have the mandarin oranges, but the base was the same creamy chicken salad. I added the citrus twist years later and it just clicked.
It’s one of those recipes I come back to whenever I need to feed a group without spending all day in the kitchen. Everyone always asks for the recipe.
Asian Chicken Salad With Mandarin Oranges
Ingredients
- 3 cups Green cabbage shredded (or packaged coleslaw mix)
- 3 cups Romaine lettuce chopped crisp
- 3 cups Cooked chicken breast shredded or diced
- 2 cans 11 oz. each Mandarin oranges, thoroughly drained
- 3 Green onions thinly sliced
- 1 cup Chow mein noodles or crispy wonton strips
- ½ cup Sliced almonds toasted
- 1 tbsp. Sesame seeds optional garnish
- 2 tbsp. Low-sodium soy sauce
- 3 tbsp. Rice vinegar
- 1 tbsp. Honey
- 1 tsp. Fresh ginger finely grated
- 1 Cleft garlic pressed or minced
- 2 tbsp. Olive oil
- 1 tsp. Toasted sesame oil
- 1 tsp. Chili-garlic sauce optional, for a subtle touch of heat
- Salt and freshly ground black pepper to taste
Instructions
- In a small mixing bowl or a glass mason jar, combine the low-sodium soy sauce, rice vinegar, honey, finely grated fresh ginger, minced garlic, olive oil, toasted sesame oil, and optional chili-garlic sauce.
- Whisk the mixture aggressively (or seal the jar and shake vigorously) for 30 seconds until the ingredients are fully emulsified, glossy, and unified. Taste and adjust with a pinch of salt and black pepper if desired, then set the dressing aside.
- In an extra-large salad bowl, combine the shredded green cabbage and chopped romaine lettuce, tossing the greens together with your hands to distribute them evenly.
- Add the shredded cooked chicken, thinly sliced green onions, and drained mandarin orange segments straight into the bowl with the greens.
- If you plan on eating the entire salad immediately, pour the whisked sesame-ginger dressing directly over the ingredients. Use large salad tongs to gently lift and fold from the bottom up just until the elements are uniformly coated; do not toss aggressively, or you will rupture the delicate fruit cell walls of the mandarin oranges.
- Alternatively, if you plan on saving portions for leftovers, plate the dry salad first and drizzle the dressing individual serving style to keep the residual starches and fibers from turning soggy in storage.
- Just before serving, scatter the toasted sliced almonds, crunchy chow mein noodles, and sesame seeds across the top of the salad to ensure the structural crispness remains entirely intact when biting. Serve cold.
