Orange-Cashew Chicken Salad
A vibrant and flavorful chicken salad featuring bright orange segments, crunchy pea pods, and toasted cashews. The tangy orange-marmalade dressing with ginger and soy adds a sweet and savory touch, making it perfect for a light lunch or a refreshing dinner option that appeals to citrus lovers and salad enthusiasts alike.
Ingredients
- 1 large navel orange
- 2 cups diced cooked chicken or turkey
- 6 oz. frozen pea pods, thawed and halved or 2 cups fresh pea pods, blanched ⓘ
- 1 small red bell pepper, cut into short, thin strips ⓘ
- 1/3 cup thinly sliced red onion rings ⓘ
- 1/3 cup Pace picante sauce ⓘ
- 1/4 cup orange marmalade ⓘ
- 1 tablespoon soy sauce ⓘ
- 2 teaspoons finely shredded fresh ginger ⓘ
- lettuce leaves
- 1/3 cup cashew halves or coarsely chopped cashews ⓘ
Instructions
- Peel and separate the orange into sections, then cut each section in half.
- In a large bowl, combine the orange segments, diced cooked chicken, thawed or blanched pea pods, red bell pepper strips, and red onion rings.
- In a small bowl, mix together the Pace picante sauce, orange marmalade, soy sauce, and shredded fresh ginger to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Serve the salad on lettuce leaves, topped with cashew halves or chopped cashews.
Tips & Substitutions
For added flavor, consider substituting the red bell pepper with yellow or orange bell peppers for a sweeter touch. If you're looking for a crunchier texture, you can add chopped celery or cucumbers. To enhance the ginger's freshness, freshly grate it just before adding to the dressing. This salad is versatile and can also be enjoyed with leftover meats or protein from other chicken recipes.
Serving Suggestions
This Orange-Cashew Chicken Salad pairs beautifully with a side of crusty bread or can be served with a light soup, such as a Chutney Salad. For a complete meal, consider adding a side of quinoa or brown rice. A refreshing drink, like iced tea or lemonade, complements the flavors perfectly.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, to maintain the crispness of the vegetables and lettuce, it's best to keep the dressing separate until ready to serve. If reheating the chicken, do so gently in the microwave or a skillet to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Cashew Chicken Salad contains roughly 229 calories, with 8g protein, 43g carbohydrates, and 4g fat. It is an excellent source of iron (30% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut instead of cashews?
Absolutely! Almonds or walnuts can be great alternatives if you're looking for a different flavor or texture. Just keep in mind that the overall taste will change slightly, but it will still be delicious.
Is this salad suitable for meal prep?
Yes, this salad is perfect for meal prep! Just store the dressing separately and combine it with the salad ingredients right before serving to keep everything fresh and crunchy.
Can I make this salad vegetarian?
Certainly! You can substitute the chicken or turkey with chickpeas or tofu for a protein boost. Make sure to adjust the seasoning and dressing to complement the flavors of your chosen protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).