I’m a big fan of orange chicken from the Chinese restaurant. There’s just something about the sweet and tangy combination of the sauce that is just so good. Believe it or not, the flavors are just as great on a salad!
Jon and I went to his parents’ home for dinner a few weeks ago. They were making a chicken stir-fry filled with chicken and fresh crisp vegetables over a fried rice. Jon’s aunt and grandmother were also visiting, so we were asked to bring a salad. I wanted to stay with the Asian inspired theme of the evening so I came up with a yummy Orange Teriyaki Salad.
The salad was a huge success. It was fresh, cool, and crisp. It is perfect for a summertime meal or side dish. As always, serve your salad on a platter, not only is it beautiful, but you’ll get an even amount of all of the toppings!
Ingredients:
¼ cup juice from fresh orange
¼ cup sweet chili sauce (I used Frank’s Sweet Chili Sauce Frank’s RedHot Sweet Chili Sauce: 12 OZ
1/3 cup Mandarin Teriyaki sauce (I used Panda Express brand) Panda Express Chinese Mandarin Teriyaki Sauce (Pack of 2) 20.5 oz Bottles
2 tbsp honey
2 tsp white vinegar
¼ cup extra virgin olive oil
1/8 tsp ground ginger
6 cups green leaf lettuce, shredded or torn
1 cup shredded red cabbage
½ cup shredded carrots
1 cup snow peas or sugar snap peas
8.5 oz can mandarin oranges (juice drained)
¼ cup crispy rice noodles (I used La Choy brand)
Prepare the dressing by whisking together the orange juice, chili sauce, teriyaki sauce, honey, vinegar, olive oil, and ground ginger. Stir until all ingredients are combined well. Makes about 1 cup of dressing.
Next, on a platter, layer your salad: First create a layer of lettuce, then a layer of cabbage, a layer of carrots, a layer of snow or sugar snap peas, then a layer of mandarin oranges. Sprinkle on the layer of crispy rice noodles for garnish. Makes about 6 side salad portions.
Serve the salad with the dressing on the side to allow everyone to use their desired amount of dressing.
- ¼ cup juice from fresh orange
- ¼ cup sweet chili sauce (I used Frank’s Sweet Chili Sauce)
- ⅓ cup Mandarin Teriyaki sauce (I used Panda Express brand)
- 2 tbsp honey
- 2 tsp white vinegar
- ¼ cup extra virgin olive oil
- ⅛ tsp ground ginger
- 6 cups green leaf lettuce, shredded or torn
- 1 cup shredded red cabbage
- ½ cup shredded carrots
- 1 cup snow peas or sugar snap peas
- 8.5 oz can mandarin oranges (juice drained)
- ¼ cup crispy rice noodles (I used La Choy brand)
- Prepare the dressing by whisking together the orange juice, chili sauce, teriyaki sauce, honey, vinegar, olive oil, and ground ginger. Stir until all ingredients are combined well. Makes about 1 cup of dressing.
- Next, on a platter, layer your salad: First create a layer of lettuce, then a layer of cabbage, a layer of carrots, a layer of snow or sugar snap peas, then a layer of mandarin oranges. Sprinkle on the layer of crispy rice noodles for garnish. Makes about 6 side salad portions.
- Serve the salad with the dressing on the side to allow everyone to use their desired about of dressing.
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