Main Dishesbluejeanchef
Chinese 5-Spice Chicken Salad
This light and colorful Chinese Five Spice Chicken Salad makes a delicious lunch or light dinner. You can use the air fryer or a skillet on the stovetop to cook the chicken and then just toss all the colorful vegetables together and you're in for a treat.
👥 4 Servings⏱️ Prep & Cook: 21 min⏳ Prep: 15 min🔥 Cook: 6 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- whisk
- skillet
- cutting board
📝 Preparation Steps
1
Drain the can of mandarin orange segments and reserve ¼ cup of the juice.
2
Make the dressing by combining the mandarin orange juice, rice wine vinegar, sugar, soy sauce, and ginger in a bowl or food processor. While whisking or with the processor running, slowly pour in the oil until the dressing is emulsified. (It’s ok if it separates again – just whisk it back together.) Season with freshly ground black pepper. Refrigerate until ready to use.
rice wine vinegar3 tablespoonssugar2 teaspoonssoy sauce2 teaspoonsSalt and freshly ground black pepperFreshly ground black pepper
3
Season the chicken thighs on both side with the Chinese 5-spice seasoning, salt and freshly ground black pepper.
Chinese 5-spice seasoning1 teaspoonSalt and freshly ground black pepperFreshly ground black pepper
4
Pre-heat a large skillet over medium-high heat. Add the vegetable oil and sauté the chicken thighs for 12 to ⏱️ 15 minutes, turning them over halfway through. Alternately, spritz the chicken thighs with a little vegetable oil and air-fry at 400°F for 10 to ⏱️ 12 minutes, turning them over halfway through. Transfer the cooked thighs to a cutting board and let them rest for a few minutes.
Vegetable oil
5
While the chicken is cooking, assemble the salad. Cut the butter lettuce and romaine lettuce into bite-sized pieces and place in a large salad bowl. Add the red cabbage, carrots, and red pepper. Drizzle half of the dressing over the salad and toss together. Season with salt and freshly ground black pepper. Gently toss in the mandarin oranges and cashews. Transfer the salad to individual plates.
shredded red cabbage2 cupscarrot (shredded)1red pepper (julienned)1Salt and freshly ground black pepperFreshly ground black pepper
6
Slice the cooked chicken thighs and place chicken on top. Serve immediately with the extra dressing at the table.
Nutrition Facts
calories
575 kcal
fat Content
40 g
serving Size
1 of 4 servings
fiber Content
6 g
sugar Content
16 g
sodium Content
445 mg
protein Content
31 g
trans Fat Content
0.1 g
cholesterol Content
73 mg
carbohydrate Content
28 g
saturated Fat Content
4 g
unsaturated Fat Content
33 g
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