By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 1
379 cal · 14 min
Chicken, Cabbage, and Tangerine Salad
Recipe GLPRfc627d4a8560ad
A bright, refreshing salad combining tender pan-roasted chicken with crisp Napa cabbage, sweet tangerine segments, and a savory sesame-miso vinaigrette. Topped with toasted sliced almonds for a satisfying crunch.
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Ingredients
2 tablespoons sliced almonds
4 ounces pan-roasted chicken, sliced
2 cups chopped Napa cabbage
1 tangerine, peeled, segmented, with juices reserved
1 scallion, thinly sliced
2 tablespoons sesame-miso vinaigrette
Directions
Preheat oven to 350°F. Spread the sliced almonds in a single layer on a small rimmed baking sheet. Toast in the oven for about 4 minutes, stirring once halfway through, until the almonds are fragrant and light golden brown. Remove from the oven and allow to cool completely.
In a serving bowl, combine the sliced pan-roasted chicken, chopped Napa cabbage, tangerine segments with their reserved juices, and thinly sliced scallion.
Drizzle the sesame-miso vinaigrette over the salad and toss gently until all ingredients are evenly coated.
Top the salad with the cooled toasted almonds and serve immediately.
Comments
Ingredient-wise, this assembles from everyday Charlotte stores: rotisserie chicken from any of them, napa cabbage and scallions at Harris Teeter or Kroger, almonds and tangerines (in season October through April) widely available. Miso paste may push you to a second stop at Harris Teeter or Publix if your Food Lion doesn't stock it, a real friction for a weeknight. At roughly $5–6 per serving with rotisserie chicken as the spine and almonds adding cost, it lands mid-range for a salad. The stated 14 minutes ignores cabbage shredding and vinaigrette assembly; realistically allow 18–20 minutes. This is a single-serve recipe—fine for lunch prep but poor for feeding a family—and it doesn't reheat well, so it's a same-night eat.
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