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Chinese chicken salad with mandarins

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For a dinner or lunch option that’s easy to make, give this Chinese chicken salad recipe a go. Packed with crunchy sesame tuiles and mandarins, it will certainly delight your tastebuds.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + 5 mins resting time
Chinese chicken salad with mandarins


  • ⅓ cup (80ml) soy sauce, divided
  • ⅓ cup (80ml) vegetable oil, divided
  • 2 tbs brown sugar, divided
  • 2 tbs fresh lemon juice
  • 2 tbs very finely chopped peeled ginger
  • 1 tbs sesame oil
  • 4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 500g), trimmed
  • ½ head wombok (about 335g), thinly sliced crossways
  • 100g baby spinach leaves
  • 2 carrots, peeled, cut into matchsticks
  • 2 spring onions, thinly sliced
  • ½ cup (75g) cashews, toasted, coarsely chopped
  • 2 mandarins, peeled, torn into segments
  • Sesame tuiles (see recipe, below), to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a bowl, whisk ¼ cup (60ml) soy sauce, ¼ cup (60ml) vegetable oil, 1 tbs sugar, lemon juice, ginger and sesame oil. Season with salt and pepper. Refrigerate.
  2. Step 2

    Preheat grill. For easy cleanup, line a baking tray with foil and top with a wire rack. Season chicken with salt and pepper. In a small bowl, whisk remaining 1 tbs soy sauce, 1 tbs vegetable oil and 1 tbs sugar until sugar dissolves. Place chicken on prepared baking tray, brush with some sauce and place under grill. Grill for 6 mins. Turn chicken and brush with more sauce. Grill for 6 mins or until chicken is cooked through and glazed. Rest for 5 mins on a board. Thinly slice.
  3. Step 3

    In a large bowl, toss wombok, spinach, carrots, onions, cashews, chicken and dressing to coat. Season with salt and pepper.
  4. Step 4

    Divide salad among 4 plates. Garnish with mandarin and sesame tuiles.

Recipe tip

Sesame Tuiles: Make the tuile batter up to 2 days ahead. Bring to room temperature before spreading.

You will need:

• Non-stick cooking spray
• 90g unsalted butter, softened
• 1 Coles Australian Free Range Egg White
• 1/3 cup (50g) plain flour, sifted
• 1 tbs caster sugar
• 1 tsp salt
• 1/2 tsp sesame oil
• 1/3 cup (50g) sesame seeds

1. Preheat oven to 190C. Lightly spray 2 large baking trays with non-stick cooking spray, then line with baking paper. Lightly spray paper with non-stick cooking spray.

2. In a medium bowl, using electric hand mixer, beat butter for 1 min or until very smooth and creamy. Add egg white, flour, sugar, salt and oil and beat until smooth.

3. Using an offset spatula, evenly spread half of the batter, about 1/3 cup, into 30cm x 25cm rectangles on each prepared tray. Sprinkle batter with sesame seeds.

4. Bake tuiles, rotating trays halfway through baking, for 8-10 mins or until light golden. Set aside to cool completely.

5. Gently lift and break tuiles into large shards and store in an airtight container.

MAKE IT AHEAD: Make the dressing up to 2 days ahead, cover and refrigerate. Whisk to blend before serving.