Asian Chicken Salad with Orange and Edamame

A nice refreshing salad with a citrus-honey-mustard vinaigrette that is perfect for a spring or summer meal. This is also a pretty salad that would work well for a buffet.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 83.

Total Time1 hour 20 minutes
Course: Main Course - Chicken - Poultry, Prepare Ahead - Serve Later, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano


  • 1 pound pan fried boneless skinless chicken breast approximately 3 halves
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup cashews dry-roasted, unsalted
  • 1 cup frozen shelled edamame beans
  • 6 cups butterhead lettuce leaves approximately 1 head, Bibb or baby greens are also fine. Gently torn into bite sized pieces.
  • 1 cup frisee lettuce or baby arugula in bite-size pieces
  • 2 stalks celery peeled, halved lengthwise, and very thinly sliced
  • 2 navel oranges sectioned
  • 1/2 small red onion very thinly sliced
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 6 tablespoons canola oil
  • 1 teaspoon honey
  • 1/2 teaspoon Asian chili sauce or Sriracha sauce
  • 1/2 teaspoon kosher salt



  • Cook boneless chicken breast by following recipe for Boneless Chicken Breasts for Salads - Pan Fried. When cool, thinly slice chicken on diagonal.
  • Boil water in a 1 quart sauce pan; cook edamame for 3 minutes. Drain and rinse under cold water until cool.
  • Combine lettuce and frisee or arugula; arrange on single large platter or individual plates. Sprinkle with edamame, celery, and red onion. Arrange orange segments and sliced chicken on top. Sprinkle with cashews.


  • In a small bowl, combine all vinaigrette ingredients and whisk until combined.
  • When serving salad, pass dressing.


Ingredients can be prepared in advance and the salad can be assembled shortly before serving.
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