Skip to main content


Asian Satsuma Chicken Salad



For salad

2 cups chicken, cooked & shredded
1 small green cabbage, thinly chopped
1/3 cup green onions, sliced
1 red bell pepper, thinly sliced
1 cup satsuma segments
2 carrots, shredded
1/2 cup cashews, chopped
Large handful cilantro, chopped &more for topping
1 cup wonton strips
2 tbsp. black sesame seeds

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


Step 1

In a large bowl toss together the satsumas, 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, oil, peanut butter, garlic, honey, crushed red pepper flakes, sriracha and water. Whisk the dressing mixture until smooth. Toss the chicken with 1/3 of the salad dressing. Pour the remainder dressing on top of the vegetable mixture.

Step 3

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