Asian-style Chicken Salad

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

  • Servings: 4
  • Cook Time: Prep Time: 35 mins
  • Main Ingredient: Chicken


  • 2 Tbsp. rice vinegar
  • 1 Tbsp. SugarTwin® STEVIA Granulated White
  • 2 tsp. reduced-sodium soy sauce
  • 1/2 tsp. hoisin sauce
  • 1 tsp. salt
  • 1/8 tsp. ground pepper
  • pinch red pepper flakes
  • 4 tsp. canola oil
  • 1 tsp. toasted sesame oil
  • 6 cups Napa cabbage (in 3/4 inch strips)
  • 3 cups roasted chicken breast (in bite-size pieces)
  • 1 11 oz. can mandarin orange sections (well drained)
  • 1/2 cup green onions (chopped; green and white parts)
  • 1/3 cup sliced almonds (toasted)
  • 4 tsp. sesame seeds (optional, for garnish)


Dressing: Mix together soy sauce, vinegar, SugarTwin®, hoisin sauce, salt, pepper and pepper flakes until is well blended, by whisking. Then combine the canola and sesame oils while still whisking. Salad: Lay out the broad-leaf cabbage on a large plate, and set the chicken, then the orange sections, on top of the cabbage. Dress, then sprinkle with scallions, almonds and sesame seeds. Serve after tossing.