Strawberry Mandarin Chicken Salad
I made fruity chicken salad for a food-preserving class, and it was a tasty triumph. It's crispy, crunchy, healthy and refreshing and pairs well with garlic bread and iced tea. —Betty Henagin, Medford, Oregon
Total TimePrep/Total Time: 30 min.
- 8 bacon strips, chopped
- 4 boneless skinless chicken thighs (about 1 pound)
- 4 cups torn iceberg lettuce
- 4 cups torn red leaf lettuce
- 2 cans (11 ounces each) mandarin oranges, drained
- 2 medium tomatoes, chopped
- 2 cups quartered fresh strawberries
- 2 medium ripe avocados, peeled and sliced
- 1 cup salad croutons
- 4 green onions, chopped
- 1/2 cup shredded Colby-Monterey Jack cheese
- Poppy seed salad dressing
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook chicken in drippings 6-8 minutes on each side or until a thermometer reads 170°; cut into bite-size pieces.
- Place lettuces on a large serving platter. Arrange chicken, oranges, tomatoes, strawberries, avocados, croutons, green onions, cheese and bacon over lettuce. Serve with salad dressing.
Nutrition Facts2-1/2 cups (calculated without salad dressing): 480 calories, 32g fat (10g saturated fat), 84mg cholesterol, 443mg sodium, 27g carbohydrate (15g sugars, 7g fiber), 25g protein.
Originally published as Strawberry Mandarin Salad with Chicken in Simple & Delicious April/May 2015
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