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Mandarin Orange Chicken Salad

 Mandarin Orange Chicken Salad
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
4 ServingsPrep: 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

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Mandarin Orange Chicken Salad (continued)

Directions (continued)

  • dressing ingredients; shake well. Drizzle over the salad; toss to
  • coat. Yield: 4 servings.
Nutritional Facts: One serving (2 cups dressed salad) equals 262 calories, 12 g fat (1 g saturated fat), 49 mg cholesterol, 471 mg sodium, 16 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.