Bright, crunchy, and layered with bold citrus and sesame flavors, this Sesame Ginger Orange Chicken Salad is the kind of weeknight-to-weekend recipe that feels both special and effortless. Think crisp cabbage and lettuce, tender shredded chicken, buttery avocado, and juicy orange slices all tossed in a vibrant sesame-ginger-orange dressing. Wonton strips add the perfect crunchy finish, while toasted sesame oil and sesame seeds ramp up the nutty aroma. This salad is refreshing, satisfying, and makes a great make-ahead lunch or dinner.

Why you’ll love this Sesame Ginger Orange Chicken Salad

Fast to assemble if you have cooked chicken on hand.
Balanced textures: crisp greens, creamy avocado, juicy orange, and crunchy wonton strips.
Bright, tangy dressing that doubles as a marinade or dipping sauce.
Easy to scale up for a crowd or pack for lunches.
Uses pantry-friendly ingredients like tamari or soy sauce and toasted sesame oil.

Ingredients

Yield: Serves 4

▢1/3 cup sesame oil
▢1/4 cup toasted sesame oil
▢1/3 cup honey
▢1/3 cup tamari or soy sauce
▢3 tablespoons rice vinegar
▢2 tablespoons fresh grated ginger
▢1-2 cloves garlic, grated
▢1 rounded tablespoon orange zest
▢2 tablespoons sesame seeds
▢avocado oil, for frying
▢1 package wonton wrappers, sliced into strips
▢3 cups shredded cabbage
▢3 cups shredded lettuce
▢1-2 cups cooked shredded chicken
▢1/3 cups slivered almonds or peanuts
▢1 cup fresh orange slices
▢2 avocados sliced
▢1/3 cup chopped green onions
▢chili oil, for serving (optional)

Prep and substitutions

If you want to shorten prep time, use rotisserie or leftover cooked chicken that you shred. You can swap peanuts for slivered almonds or vice versa depending on preference. If you prefer less sweetness in the dressing, reduce the honey slightly. Wonton strips crisp up quickly, so have a bowl lined with paper towels ready to drain them.

Flavor notes

The dressing is the star: sesame oil and toasted sesame oil give deep nutty tones, while fresh ginger, garlic, orange zest, rice vinegar, and tamari/soy sauce create a bright and savory-sweet balance. Toasted sesame seeds sprinkled on top echo the dressing and add gentle crunch. Optional chili oil brings a smoky heat if you like a little spice.

Step-by-step instructions

Make the dressing: In a medium mixing bowl, combine 1/3 cup sesame oil, 1/4 cup toasted sesame oil, 1/3 cup honey, 1/3 cup tamari or soy sauce, 3 tablespoons rice vinegar, 2 tablespoons fresh grated ginger, 1–2 cloves garlic grated, and 1 rounded tablespoon orange zest. Whisk thoroughly until the honey is fully blended and the dressing is smooth. Stir in 2 tablespoons sesame seeds. Taste and adjust if you want more tang (add a splash more rice vinegar) or more sweetness (add a bit more honey).
Prepare the wonton strips: Slice 1 package wonton wrappers into thin strips. In a large skillet, pour enough avocado oil to cover the bottom in a thin layer and heat over medium-high heat until shimmering but not smoking. Working in batches to avoid overcrowding, fry the wonton strips for about 30–60 seconds, stirring constantly, until they are golden and crisp. Use a slotted spoon to transfer them to a plate lined with paper towels to drain. Allow them to cool completely; they will crisp further as they cool.
Assemble the salad base: In a large salad bowl or on a platter, combine 3 cups shredded cabbage and 3 cups shredded lettuce. Toss briefly to mix the greens so you get both cabbage’s crunch and lettuce’s tender leaves in each bite.
Add the protein and crunchy mix-ins: Scatter 1–2 cups cooked shredded chicken over the greens. Sprinkle 1/3 cups slivered almonds or peanuts across the salad for extra texture. Add 1/3 cup chopped green onions for a fresh oniony bite.
Layer the fruit and avocado: Arrange 1 cup fresh orange slices and 2 avocados sliced over the top of the salad. The orange brings juicy brightness while the avocado adds a creamy counterpoint that balances the dressing.
Dress and toss: Pour the prepared sesame-ginger-orange dressing over the salad. Use salad tongs or two large spoons to gently toss everything together, ensuring the dressing coats the greens, chicken, and fruit without mashing the avocado. Taste and add a little more dressing if you want more sauciness.
Finish with crunchy wonton strips and sesame seeds: Right before serving, sprinkle the cooled fried wonton strips over the salad so they stay crisp. If you want extra sesame flavor, toast a few additional sesame seeds in a dry skillet over medium heat for 1–2 minutes and scatter them on top.
Serve: Divide the salad among plates or bowls and serve immediately. Offer chili oil on the side for anyone who wants a hit of heat. Leftovers can be stored with dressing separate to keep the wonton strips crunchy; reassemble right before eating.

Make-ahead and storage tips

Keep the dressing in an airtight container in the refrigerator for up to 1 week.
Store fried wonton strips in an airtight container at room temperature for up to 2 days; they’ll lose crispness if exposed to humidity.
Assemble the salad without the wonton strips and avocados if you plan to pack lunches; add them right before serving to retain texture.
Leftover dressed salad is best eaten the same day; greens will wilt after sitting for several hours.

Serving suggestions

This Sesame Ginger Orange Chicken Salad is wonderful on its own as a light dinner or hearty lunch. Pair it with steamed rice or serve alongside a bowl of miso soup for a fuller meal. For a shared platter, double the recipe and serve the dressing on the side so everyone can control how much they want.

Variations

Vegetarian version: Replace the shredded chicken with cooked chickpeas or marinated baked tofu. Pan-fry cubed tofu in a little avocado oil until golden, then toss it with some dressing.
Grilled fruit: For a smoky twist, grill the orange slices briefly to caramelize their sugars before adding them to the salad.
Nut-free: Omit the almonds/peanuts and swap in roasted pumpkin seeds for crunch.
Greens swap: Use a mix of baby spinach and shredded napa cabbage instead of lettuce and cabbage for a softer base.

Notes on ingredients

Use tamari or soy sauce depending on your preference for depth and saltiness; tamari is slightly richer and can be a good choice if you want a fuller umami note. Two types of sesame oil are called for: sesame oil provides a neutral sesame base while toasted sesame oil is more intensely aromatic; both together give complexity. Fresh ginger and garlic are essential here — their brightness is what lifts the dressing and keeps the salad from feeling one-dimensional.

Quick checklist before serving

Is the dressing well emulsified and balanced? Adjust honey or rice vinegar if needed.
Are the wonton strips completely cooled before adding so they stay crisp?
Have you reserved any extra dressing for drizzling at the table?
Offer chili oil at the table for anyone who wants extra heat.

Final thoughts

This Sesame Ginger Orange Chicken Salad hits satisfying contrasts: sweet and savory, soft and crunchy, cool and bright. It’s a reliable crowd-pleaser that showcases how a handful of aromatic pantry staples — sesame oil, toasted sesame oil, tamari/soy sauce, honey, ginger, and orange — can transform simple shredded chicken and greens into something memorable. Make it for a weeknight dinner, bring it to a potluck, or pack it for a colorful lunch that tastes like sunshine.

Enjoy every bite of this Sesame Ginger Orange Chicken Salad — the textures, the citrusy lift, and that irresistible sesame-ginger finish.