Thai Citrus Chicken Salad

"This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)"
photo by Julesong photo by Julesong
photo by Julesong
Ready In:





  • Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
  • Add salt and freshly ground pepper and taste for seasoning.
  • Refrigerate 1 hour to allow flavors to infuse.
  • SALAD:

  • Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
  • Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
  • Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
  • Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
  • Place Chinese cabbage mixture on two dinner plates.
  • Arrange sliced chicken on top and pour over the remaining sauce.
  • Top with freshly chopped cilantro.

Questions & Replies

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  1. Lovely. I've made this twice now, and will certainly make it many more times. :-) Once I did not have the bean sprouts, so I substituted cucumber and celery for them. This is so light and healthy. Thanks!
  2. I used the juice of just 1 orange in part because I only had balsamic vinegar and I thought the sweetness would be enough. I decided to wilt my bok choy a bit in the same pan I did the chicken in, and tossed it with the dressing in that pan. I also used bamboo shoots and some baby corn. I topped the salad with some toasted almonds for a tasty garnish. I made the dressing a day ahead and it really improved over the 24 hours.
  3. Super yummy! Although the dressing never thickened up & it was pretty runny. The chicken I used soaked up most of it, but if chicken wasn't used, the salad would have been a bit wet. the flavors were great. Will make again!
  4. I used the dressing to pour in my cabbage and carrot salad. It was delicious!
  5. Great salad. I used coleslaw mix, Mandarin oranges and left over roast chicken, even with those changes it is a great salad. Light and nice for a warm summer afternoon.


  1. This was wonderful! I doubled the recipe leaving the cilantro and red onion as per the original recipe. In the freezer section of our grocer (Loblaws) I buy frozen fresh crushed ginger and garlic, they look like mini ice cube trays - love them! I grilled the breasts seasoning them only with a little garlic salt. I also used canned (drained) madarin oranges and subbed julienned carrots for the sprouts. The flavour of the chicken after the quick fry with the dressing is fabulous!!! TRY IT!


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
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