Chinese-Style Chopped Chicken Salad
with Dark Meat Chicken, Mandarin Oranges & Wonton Strips
- Soy
- Wheat
- Sesame
Now with more chicken and vegetables! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. This vibrant Chinese-style chopped salad combines tender dark meat chicken with a crisp mix of lettuce, cabbage, carrots, and radishes. It’s tossed in a zesty soy-ginger-orange dressing, then topped with juicy mandarin segments and crunchy wonton strips for a sweet, savory, and refreshing meal full of texture and flavor.
Ingredients
1 unit
Baby Lettuce
5 teaspoon
Rice Wine Vinegar
20 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
2 teaspoon
Honey
½ tablespoon
Sesame Oil
(Contains: Sesame)
3 unit
Radishes
1 unit
Wonton Strips
(Contains: Wheat)
2 unit
Mandarin Orange
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate ginger. Peel and dice half the oranges into bite-size pieces (set aside for use in Step 4). Zest and halve remaining orange. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve radishes; thinly slice into half-moons.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the garlic powder (you'll use the rest in the next step), salt, and pepper; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
In a small bowl, whisk together ginger, orange zest, soy sauce, vinegar, honey, half the sesame oil, remaining garlic powder, ½ TBSP olive oil, and juice from orange halves (all the sesame oil and 1 TBSP olive oil for 4 servings).
Add lettuce, cabbage and carrot mix, radishes, and half the wonton strips to a large bowl. Transfer chicken to bowl.
Add dressing and toss until evenly coated.
Divide chopped chicken salad between bowls. Top with diced orange and remaining wonton strips. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some loved the zesty soy-ginger-orange dressing, while others found it too salty or acidic. Adjust soy sauce to taste 🍲.
- Ease of prep: Quick and easy to make, though a few noted considerable slicing and dicing required.
- Suggestions: Consider adding cilantro, peanuts, or scallions for extra crunch and flavor. Try white meat chicken if you prefer.
- Portions: Several mentioned not enough lettuce; consider supplementing with extra greens for a more filling meal.
- Texture: Crunchy wonton strips and fresh vegetables were highlights. Some found the dressing too thin; try reducing for a thicker consistency.
Reviews from our home cooks
This tastes like a salad you would get at a restaurant. All the flavors together were delicious. The ginger, radishes, and dressing all were a great combination.
This dish had a lot of slicing and dicing, but it tasted great and was a refreshing summer meal.
This was really delicious! I loved that we almost had a rainbow of colors in the meal.
This was amazing. Easy to make too. The dressing was great. Please put in on the menu again
Really fresh and fun! The flavors combined well and the dressing was tasty.
I gave this 3 stars not because of anything wrong with the meal but with the ingredients. The recipe card refers to "peel and dice half the oranges," to "zest and half remaining orange." There were no "oranges," but one small tangerine! Fortunately I had one orange on hand which I managed to use. Then the amount of lettuce included was a pathetically small head of romaine, not really enough for 2 servings. Our salads will hardly be whole meals.
I loved this one so it still gets 4 stars. However, I really should have docked a star because the Mandarin oranges that came with the box were about 2 inches round. I don't think I've ever seen them so small. When it came to the salad topper, that was fine. For the dressing, using 1 orange was just not enough. After the dressing was prepped I tasted it and it was bitter, oily and gross. I am so lucky I had mandarin oranges on hand. I added 2 additional normal sized mandarins to the dressing and one more to the chicken while it was cooking. After the additional orange juice was added, the dressing was perfect! Definitely this recipe would be better off with a larger orange variety.
I really liked this dish. I thought, however, that it would have been better with less vinegar. I have a question about the chicken. I am having difficulty getting the chopped chicken to brown. What might I be doing wrong? It tastes good but isn't browning.
This would have been 4 stars if it hadn't been so salty. I couldn't taste the orange past the soy sauce! If I could do it again, I'd use only one packet of soy sauce instead of 2. Was I really meant to use 2 full packets in the dressing? Now that the quantities have been removed from the recipe card ingredient list, there's no way to check during cooking if what I've received is what I was supposed to get!
Good salad. I used only half of the ginger and used all of the oranges on the salad, even the ones I juiced. Nice combination of sweet and zesty.
