Mandarin Orange Chicken Salad
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5.0
6 reviews
Excellent
Mandarin Orange Chicken Salad
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Recreate this popular American restaurant entree salad at home, loaded with crunchy vegetables and a few Asian pantry ingredients. Don't miss the recipe notes for inspiration in customizing your salad!
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Ingredients
Salad
- 2 cups shredded red cabbage
- 1 cup shredded iceberg lettuce
- 1/2 cup thinly-sliced snow peas
- 1/2 cup shredded carrots
- 1/3 cup thinly-sliced scallions
- 2-3 cups cooked shredded chicken breast (poached, roasted, or rotisserie)
- 1/4 cup sliced almonds
- 3/4 cup mandarin orange segments
Vinaigrette
- 1/4 cup plum sauce
- 1/2 teaspoon grated ginger (I use a microplane)
- 1 large garlic clove , minced
- 3 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons canola or vegetable oil
- kosher salt and ground white pepper
- 1/2 cup fried wonton strips (broken into pieces, if large)
Instructions
Assemble the Salad
- In a large bowl, toss together all of the salad ingredients, except for the almonds and orange segments. (These are delicate and will be added just before serving.) Set aside while you make the vinaigrette.
Make the Vinaigrette and Serve
- In a bowl, whisk together plum sauce, ginger, garlic, vinegar, soy sauce, and sesame oil. Add canola oil in a steady stream, whisking until combined and dressing is emulsified. Season to taste with salt and ground white pepper.
- Alternatively, you can add all of the ingredients to a mason jar, cover tightly, and shake until combined.
- Add enough of the vinaigrette to the salad to coat. Add sliced almonds and mandarin orange segments and gently toss to combine. Mound the salad onto a large serving plate and top with wonton strips. Drizzle with any remaining dressing table-side. Serve immediately.
Notes
- Replace the iceberg lettuce with shredded Napa cabbage.
- Swap the snow peas for 1/2 cup thinly-sliced red bell pepper or bean sprouts.
- For a spicy vinaigrette, whisk in Sriracha, to taste.
- Sprinkle the top of the salad with toasted sesame seeds before serving.
- Place 2 boneless, skinless chicken breasts in a pot (in a single layer, if you can). Sprinkle with 1/2 teaspoon kosher salt.
- Add about 1 teaspoon whole peppercorns and some aromatics, such as a garlic, a few sprigs of your favorite fresh herbs, and a dried bay leaf.
- Add water to cover the chicken by 1 inch. Bring to a low boil over medium heat, cover, and reduce heat to maintain a simmer.
- Cook until the chicken breasts register 165 degrees F at the thickest portion. This will take anywhere from 5-14 minutes, depending on the size of the chicken breasts.
- Store poached chicken breasts, covered or wrapped in plastic wrap, in the refrigerator for up to 3-4 days.
Nutrition Information
Show Details
Calories
707kcal
(35%)
Carbohydrates
35g
(12%)
Protein
45g
(90%)
Fat
43g
(66%)
Saturated Fat
7g
(35%)
Cholesterol
119mg
(40%)
Sodium
1028mg
(43%)
Potassium
1114mg
(32%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
5385IU
(108%)
Vitamin C
66.3mg
(74%)
Calcium
113mg
(11%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 2to 3 servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 35g | 12% |
| Protein | 45g | 90% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 1028mg | 43% |
| Potassium | 1114mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5385IU | 108% |
| Vitamin C | 66.3mg | 74% |
| Calcium | 113mg | 11% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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