Meet your new go-to salad—a bright, crunchy bowl packed with fresh greens, lively herbs, tender rotisserie chicken, creamy avocado, salty cashews, and loads of crispy wontons. Everything gets tossed in my favorite dressing: a mix of toasted sesame, orange, garlic, and ginger turmeric. It’s the perfect combo of savory, sweet, and just a little spicy. Plus, there’s no cooking involved, it comes together in no time, and it’s seriously so good.
I’m totally back on my salad game! Funny how after a stretch of nonstop cooking (weeks, really), I hit a rhythm and suddenly fall in love with the recipes I’m making. Right now? I’m all in on fresh, colorful dishes for spring and summer.
This week, I grabbed the most gorgeous herbs—even a few dahlias! Having all that spring produce and flowers around has me feeling extra inspired in the kitchen.
The second I saw that beautiful Thai basil, I knew this salad had to happen.
It’s one of my easiest go-to meals, especially when I’ve got my homemade rotisserie-style chicken ready. With the chicken prepped ahead, this salad practically makes itself.
Now, let’s talk about that dressing. A turmeric-ginger vinaigrette with a sweet, citrusy punch from orange. I recently realized how amazing turmeric and orange are together—they add such a fresh, vibrant kick.
These are the details
Ingredients – for the dressing
- Toasted sesame oil
- Honey
- Orange or apricot jam
- Orange juice
- Rice vinegar
- Ginger
- Garlic
- Turmeric
- Sesame seeds
Ingredients – for the salad
- Cabbage/kale
- Rotisserie chicken
- Cilantro/Thai basil
- Jalapeños
- Avocados
- Salted cashews
- Green onions
- Crispy wontons (store-bought or homemade)
Special Tools
Just the essentials—a cutting board, a sharp knife, a jar for the dressing, and a big salad bowl!
Step 1: Make the turmeric orange ginger dressing
This dressing is so good. It’s a blend of toasted sesame oil (adds amazing depth), honey, orange jam, fresh orange juice, vinegar, ginger, garlic, turmeric, and sesame seeds.
I like shaking everything up in a glass jar, then seasoning with salt and black pepper. Always use pepper with turmeric—it helps unlock all the flavor and nutrients!
If you’re not into spice, feel free to skip the hot sauce or chili pepper.
Step 2: The wontons
This part is optional—you can grab store-bought crispy wontons or make your own.
If you DIY, you’ll just need oil for frying, wonton wrappers (or egg roll wraps), and sea salt. I fry the wonton strips until golden, then sprinkle them with sea salt and sometimes lime zest. So addictive!
Step 3: The salad
For the base, I use shredded green cabbage, kale, and purple cabbage. Then pile on the rotisserie chicken, Thai basil, cilantro, and jalapeños.
Step 4: Toss it all together
I drizzle the dressing over everything, then top it off with avocado, cashews, and extra dressing. And, obviously, a mountain of fried wontons—because they’re the best part!
This is hands-down one of my favorite salads right now. It’s perfect for spring and summer, and I can’t wait to throw some fresh corn in there too. SO good!
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