Chinese-Style Chopped Shrimp Salad

Name: Chinese-Style Chopped Shrimp Salad with Mandarin Oranges & Wonton Strips
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 unit Mandarin Oranges; 1 tablespoon Sesame Oil; 1 thumb Ginger; 1 teaspoon Garlic Powder; 2 teaspoon Honey; 5 teaspoon Rice Wine Vinegar; 1 unit Baby Lettuce; 4 ounce Red Cabbage and Carrot Mix; 10 ounce Shrimp; 1 unit Wonton Strips; 2 tablespoon Soy Sauce; 3 unit Radishes; Salt; Pepper; Cooking Oil; Olive Oil

with Mandarin Oranges & Wonton Strips

Recipe Development TeamUpdated on August 28, 2025

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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.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

High Protein

•Quick

Allergens:

Sesame

•Shellfish

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Mandarin Oranges

1 tablespoon

Sesame Oil

(Contains: Sesame)

1 thumb

Ginger

1 teaspoon

Garlic Powder

2 teaspoon

Honey

5 teaspoon

Rice Wine Vinegar

1 unit

Baby Lettuce

4 ounce

Red Cabbage and Carrot Mix

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Wonton Strips

(Contains: Wheat)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

3 unit

Radishes

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving

Calories390 kcal

Fat13 g

Saturated Fat1.5 g

Carbohydrate44 g

Sugar23 g

Dietary Fiber6 g

Protein24 g

Cholesterol180 mg

Sodium2450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Pan

•Small Bowl

•Whisk

•Large Bowl

Instructions

PDF

• 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.

Shellfish is fully cooked when internal temperature reaches 145°.