Description

This Mandarin Chicken Salad is a vibrant and refreshing dish made with tender grilled chicken, sweet mandarin oranges, crispy veggies, and a tangy dressing. Perfect for a light lunch or dinner, it’s packed with fresh flavors and textures that make every bite delightful!

Ingredients

2 boneless, skinless chicken breasts, grilled and sliced
1 bag (6-8 oz) mixed salad greens (or spinach, arugula, or your choice)
1 can (11 oz) mandarin oranges, drained
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup sliced almonds, toasted (optional)
1/4 cup shredded carrots
1 tablespoon sesame seeds (optional, for garnish)

For the Dressing:

1/4 cup rice vinegar
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey or maple syrup
2 tablespoons sesame oil
1 teaspoon grated fresh ginger
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

Grill the Chicken: Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, slice the chicken into thin strips.
Prepare the Salad: In a large salad bowl, combine the mixed greens, mandarin oranges, cucumber, red onion, shredded carrots, and sliced almonds (if using).
Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad: Add the grilled chicken slices to the salad. Drizzle the dressing over the salad and toss gently to combine.

Serve: Garnish with sesame seeds, if desired, and serve immediately.

Notes

You can substitute the grilled chicken with roasted chicken or rotisserie chicken for a quicker version.
For extra crunch, try adding some crispy wonton strips or chow mein noodles.

This salad can be made ahead of time, but it’s best to add the dressing just before serving to keep the greens fresh.