Easy Mandarin Chicken Salad
A vibrant salad combining tender chicken with juicy mandarin oranges, crunchy vegetables, and a delightful dressing.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Whisk
Ingredients
Ingredients
- 2 cups Cooked Chicken Breast Shredded or diced.
- 1 can Mandarin Oranges Drained.
- 4 cups Mixed Salad Greens Includes spinach, arugula, or romaine.
- 1 Red Bell Pepper Diced.
- 1 medium Cucumber Sliced.
- 2 Green Onions Thinly sliced.
- 2 tablespoons Sesame Seeds For garnish.
- 1 tablespoon Honey For dressing.
- 2 tablespoons Soy Sauce Low-sodium preferred.
- 2 tablespoons Olive Oil For dressing.
- 1 tablespoon Rice Vinegar For dressing.
Instructions
- 1. Prepare the chicken by seasoning it with salt and pepper. Grill or sauté until fully cooked, about 6-8 minutes per side. Cool and shred or dice.
- 2. Rinse the mixed salad greens under cold water and dry them before placing them in a large mixing bowl.
- 3. Dice the red bell pepper and slice the cucumber. Add these vegetables to the bowl with the salad greens.
- 4. Add the drained mandarin oranges to the mixing bowl, folding them in gently.
- 5. In a separate bowl, whisk together honey, soy sauce, olive oil, rice vinegar, salt, and pepper until smooth.
- 6. Pour the dressing over the salad and toss gently to coat all ingredients.
- 7. Sprinkle sesame seeds on top for added texture and flavor.
- 8. Serve immediately or store in the fridge for up to an hour, keeping the dressing separate until serving.
- 9. Plate the salad and garnish with additional sesame seeds or green onion slices.
- 10. Enjoy as a light meal or pair with whole grain bread or rice.
Notes
Store leftovers in an airtight container in the fridge for up to two days. Keep dressing separate until ready to eat.