Asian-style Chicken Salad

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

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


  • 2 Tbsp. rice vinegar
  • 1 Tbsp. Sugar Twin® Stevia Granulated White Sweetener
  • 2 tsp. reduced-sodium soy sauce
  • 1/2 tsp. hoisin sauce
  • 1 tsp. salt
  • 1/8 tsp. ground pepper
  • Pinch of 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 well drained mandarin orange sections
  • 1/2 cup chopped; green and white parts green onions
  • 1/3 cup toasted sliced almonds
  • 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.