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Mandarin Chicken Salad

 Mandarin Chicken Salad
The crispy and fruity chicken salad is refreshing served for lunch, dinner or a potluck supper—either warm or cold. For an easy change of pace, I suggest using a bottled salad dressing.—Darlene Brenden, Salem, Oregon
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup water
  • 1/3 cup vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon soy sauce
  • 2 chicken bouillon cubes
  • 1/3 to 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 teaspoons minced parsley
  • 2 teaspoons ground mustard
  • 1/4 teaspoon dried minced onion
  • 1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup chow mein noodles
  • 1 green onion, thinly sliced
  • 2 tablespoons sliced almonds

Directions

  • In a skillet, combine chicken, water, vinegar, brown sugar, 1
  • tablespoon oil, soy sauce and bouillon. Cook and stir over medium
  • heat for 15-20 minutes or until chicken is tender and liquid has

2 of 2

Mandarin Chicken Salad (continued)

Directions (continued)

  • evaporated.
  • Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice,
  • parsley, mustard, onion and remaining oil until blended. Arrange
  • salad greens on a platter. Top with oranges, chicken mixture and
  • chow mein noodles. Sprinkle with green onion and almonds. Serve with
  • dressing. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 573 calories, 34 g fat (5 g saturated fat), 70 mg cholesterol, 1,020 mg sodium, 43 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.