Mandarin Orange Chicken Salad Recipe

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Mandarin Orange Chicken Salad Recipe
Mandarin Orange Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Mandarin Orange Chicken Salad Recipe

Read Reviews
1
Publisher Photo
My sister-in-law introduced me to this colorful salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl of Oakfield, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3/4 pound boneless skinless chicken breast. cubed
  • 1/4 cup reduced-sodium teriyaki sauce
  • 8 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium carrot, shredded
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons thinly sliced green onions
  • DRESSING:
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.
Drain and discard the marinade. In a large nonstick skillet coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.
In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Yield: 4 servings.
Originally published as Mandarin Orange Chicken Salad in Light & Tasty December/January 2004, p37

Nutritional Facts

2 cups: 262 calories, 12g fat (1g saturated fat), 49mg cholesterol, 471mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

  • 3/4 pound boneless skinless chicken breast. cubed
  • 1/4 cup reduced-sodium teriyaki sauce
  • 8 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium carrot, shredded
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons thinly sliced green onions
  • DRESSING:
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.
  2. Drain and discard the marinade. In a large nonstick skillet coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.
  3. In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Yield: 4 servings.
Originally published as Mandarin Orange Chicken Salad in Light & Tasty December/January 2004, p37

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raceywlf User ID: 3872239 50874
Reviewed Jun. 7, 2011

"I haven't tried it yet, but it sure sounds yummy"

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