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Looking down on two white bowls of Chinese five spice chicken salad with orange napkins.
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Chinese 5-Spice Chicken Salad
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 
This light and colorful Chinese Five Spice Chicken Salad makes a delicious lunch or light dinner. You can use the air fryer or a skillet on the stovetop to cook the chicken and then just toss all the colorful vegetables together and you're in for a treat.
Course: Entrées, Salads
Cuisine: Asian
Keyword: Chicken, Gluten Free, Lunch
Servings: 4 people
Calories: 575 kcal
Ingredients
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon Chinese 5-spice seasoning
  • Salt and freshly ground black pepper
  • Vegetable oil
  • 1 head butter lettuce
  • ½ head romaine lettuce
  • 2 cups shredded red cabbage
  • 1 carrot shredded
  • 1 red pepper julienned
  • ½ cup roasted salted cashews
  • 1 11-ounce can mandarin orange segments, drain and reserve juice
Asian Dressing:
  • ¼ cup mandarin juice reserved from can
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 1- inch fresh ginger minced
  • ½ cup vegetable or canola oil
  • Freshly ground black pepper
Instructions
  1. Drain the can of mandarin orange segments and reserve ¼ cup of the juice.
  2. Make the dressing by combining the mandarin orange juice, rice wine vinegar, sugar, soy sauce, and ginger in a bowl or food processor. While whisking or with the processor running, slowly pour in the oil until the dressing is emulsified. (It’s ok if it separates again – just whisk it back together.) Season with freshly ground black pepper. Refrigerate until ready to use.
  3. Season the chicken thighs on both side with the Chinese 5-spice seasoning, salt and freshly ground black pepper.

  4. Pre-heat a large skillet over medium-high heat. Add the vegetable oil and sauté the chicken thighs for 12 to 15 minutes, turning them over halfway through. Alternately, spritz the chicken thighs with a little vegetable oil and air-fry at 400°F for 10 to 12 minutes, turning them over halfway through. Transfer the cooked thighs to a cutting board and let them rest for a few minutes.

  5. While the chicken is cooking, assemble the salad. Cut the butter lettuce and romaine lettuce into bite-sized pieces and place in a large salad bowl. Add the red cabbage, carrots, and red pepper. Drizzle half of the dressing over the salad and toss together. Season with salt and freshly ground black pepper. Gently toss in the mandarin oranges and cashews. Transfer the salad to individual plates.
  6. Slice the cooked chicken thighs and place chicken on top. Serve immediately with the extra dressing at the table.
Nutrition Facts
Chinese 5-Spice Chicken Salad
Amount Per Serving (1 of 4 servings)
Calories 575 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 4g20%
Trans Fat 0.1g
Polyunsaturated Fat 10g
Monounsaturated Fat 23g
Cholesterol 73mg24%
Sodium 445mg19%
Potassium 1192mg34%
Carbohydrates 28g9%
Fiber 6g24%
Sugar 16g18%
Protein 31g62%
Vitamin A 13232IU265%
Vitamin C 105mg127%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.