Asian Chicken Salad

Serve up this Asian-inspired chicken salad in just 30 minutes. Simply cook chicken in skillet for 5 to 10 minutes, toss in spring mix salad and drizzle dressing on top – healthy and delicious when you’re short on time.









  • 1 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create two chicken breast fillets
  • 5 cups spring mix salad
  • 1 cup sliced red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup finely diced red bell peppers
  • 1/2 cup edamame
  • 1/4 cup sliced almonds
  • salt, to taste
  • ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 (11-ounce) can mandarin oranges, drained
  • 3 tablespoons Asian salad dressing

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100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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  1. Toss spring mix salad, red cabbage, carrots, red bell peppers, edamame and almonds in a medium size bowl. Set aside.
  2. Season chicken with salt and black pepper.
  3. Heat oil in a 12-inch skillet over medium high heat. Add chicken to skillet and cook 5 to 10 minutes, turning halfway through cooking, or until internal temperature reaches 165°F. Remove chicken from skillet and slice into ½" slices.
  4. Add oranges and cooked chicken slices to salad.
  5. Drizzle dressing over salad. Toss and serve.

Chicken. A great source of protein.

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