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Asian Satsuma Chicken Salad



For salad

1 small green cabbage, thinly chopped
1 red bell pepper, thinly sliced
1 cup satsuma segments
2 carrots, shredded
Large handful cilantro, chopped

For dressing

Juice from two satsumas
Juice from one lime
2 tbsp. soy sauce
2 tbsp. white wine vinegar
1 tbsp. olive oil
1/4 cup creamy peanut butter
4 cloves garlic, minced
2 tbsp. honey
1/2 tsp. crushed red pepper flakes
1 tsp. sriracha
1/4 cup water

For topping

1 cup wonton strips
2 tbsp. black sesame seeds
1/3 cup green onions, sliced
1/2 cup cashews, chopped
cilantro for garnish
green onion for garnish
2 cups chicken, cooked & shredded


Step 1

In a large bowl toss together the satsumas segment, chopped cabbage, sliced green onions, sliced red bell peppers, shredded carrots and cilantro. Set aside.

Step 2

In a medium bowl add in lime and satsuma juices, soy sauce, white wine vinegar, olive oil, peanut butter, garlic, honey, crushed red pepper flakes, sriracha, and water. Whisk until smooth. Toss the chicken with 1/3 of the salad dressing. Pour the remainder dressing on top of the salad mixture.

Step 3

Top salad off with chicken, cashews, more green onions and cilantro, wonton strips and black sesame seeds. Serve salad chilled.