Orange Chicken Salad

Prep Time
4 Minutes
Cook Time
16 Minutes
Per Serving
4 People
370 Per Serving

Primary Protein

Orange Chicken


  • 12 ounces John Soules Foods Orange Chicken, frozen
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1 tablespoon soy sauce
  • 1 (6-ounce) bag baby spinach
  • 1 cup shredded purple cabbage
  • 1 large red bell pepper, thinly sliced, or 1 cup packaged sliced bell peppers
  • 1/2 large red onion, thinly sliced, or 1/2 cup packaged sliced red onion
  • 1/4 cup dry roasted unsalted peanuts, chopped
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  1. Preheat oven to 325°F. Place chicken in even layer on rimmed baking sheet. Bake, flipping halfway through, until fully heated through, about 14 to 16 minutes.
  2. Meanwhile, whisk oil, lemon juice and soy sauce together until combined.
  3. Toss spinach and cabbage together in large bowl. Divide spinach mixture among four bowls. Top with cooked chicken, bell pepper, red onion and peanuts. Drizzle lemon mixture over salad and serve.

Tip: Packaged sliced bell peppers and sliced red onions can usually be found in the produce aisle
of your local grocer.

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