Ok, so I already know the first question on many of your minds…
What’s a SATSUMA??
Yep, that’s what I was thinking too when I saw the little bag of them at the grocery store and read the label – Satsumas are also known as tangerines… and are part of the mandarin orange family!
So… pretty much a variety of mandarin, tangerine, orange… and also known as …DELICIOUS!
Satsumas are super sweet, juicy, and add the perfect citrus to this spicy Asian inspired chicken salad!
The combination of flavors and textures that make up this super healthy salad are just perfect – we’ve got the crunch and crisp of the snap peas and bell pepper, the hearty chicken breast, the juicy and sweet satsuma pieces, some more crunch from the green onion and almond slivers, and the spicy yet subtly sweet and tangy Asian dressing!
Not only is this salad bright, nutritious, healthy, and delicious (yup, I did that on purpose), it’s EASY as can be!
I always keep some cooked chicken breast in the fridge (I make batches of chicken breast on a couple days during the week to save time), and so really, all I had to do was some slicing, dicing, and whisking, and this salad was ready to go in a snap!
The spicy, sweet, and tangy dressing is also healthier than most pre-made Asian dressings and marinades you’ll find in the store. More often than not those are packed with sugar and sodium. Using low sodium soy sauce, and raw honey instead helps to cut down on that added sugar and sodium!
I like to make my own dressings as often as possible because then I know I am in control of the quality and nutrient quanitity of my dressings! Check out my DIY Dressing post to see the many variations on how to make your own salad dressing!
Salads in my opinion should always be bright, full of nutrients, bursting with flavor, and not loaded down with heavy, high calorie or sugar laden dressings, or pointless additions like fried noodles or candied nuts that don’t add any nutritional value to the salad.
I like to just keep it clean and simple!
I hope you all had an amazing weekend, and will give this salad a try during the week – it’s even better tasting than it looks (if that could even be possible!!)
- 2 cups romaine lettuce
- ½ cup shredded cabbage
- ¼ cup sugar snap peas, diced
- ¼ cup sliced red bell pepper
- 1 green onion, sliced
- 1 small satsuma (mandarin orange) peeled and segmented
- 4 oz plain baked or grilled chicken breast, sliced
- 1 tablespoon slivered almonds, to garnish
- 1 teaspoon rice wine vinegar
- 1 teaspoon chili garlic sauce (I used Red Rooster)
- 1 tablespoon low sodium soy sauce (or liquid aminos for gluten free option)
- 1 teaspoon ground ginger or minced fresh ginger
- 1 teaspoon raw honey
- 1 teaspoon sesame oil
- In a small bowl whisk together dressing ingredients. Set aside
- In a medium bowl combine salad ingredients.
- Toss cooked chicken with half of the dressing and layer on the salad.
- Drizzle remainder of the dressing over the salad.
- Garnish with slivered almonds.
Nutritionist in the Kitch