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Strawberry Mandarin Chicken Salad

Total Time

Prep/Total Time: 30 min.


6 servings

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
Strawberry Mandarin Chicken Salad Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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 Facts

2-1/2 cups (calculated without salad dressing): 480 calories, 32g fat (10g saturated fat), 84mg cholesterol, 443mg sodium, 27g carbohydrate (15g sugars, 7g fiber), 25g protein.

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