Mandarin Orange Salad
User Reviews
5
Mandarin Orange Salad
Description
The Mandarin Orange Salad combines two types of lettuce with thinly sliced celery and green onions for crunch and flavor. Tender, cooked chicken pieces add protein, while peanuts and sliced almonds contribute a nutty texture. Juicy mandarin orange segments introduce a bright citrus note, complemented by fresh minced mint and basil herbs. The dressing is a vinaigrette made of neutral cooking oil, red wine vinegar, sugar, and fresh chopped parsley, whisked until emulsified, then tossed with the salad ingredients and seasoned with salt and pepper to enhance the flavors.
The salad’s blend of crisp vegetables, sweet citrus, and savory chicken creates a layered taste profile with a fresh, tangy finish from the vinaigrette. The nuts contribute earthiness and crunch, balancing the tender lettuces and juicy oranges. Chopped fresh herbs add depth and brightness, keeping the salad vibrant.
To maintain crispness, washing and thoroughly drying lettuce is advised before assembling. The salad can be prepared a day ahead if the dressing is kept separate until serving, allowing the ingredients to stay fresh and texturally pleasing. The salad works well as a light lunch or as part of a larger meal and can be customized with additional vegetables for extra crunch and variety.
Preparing the dressing in a mixer or food processor speeds emulsification and delivers a smooth vinaigrette. Using fresh herbs in the salad, rather than dried, makes a noticeable difference in flavor vibrancy.
Ingredients
For the Dressing:
- 1/3 cup neutral cooking oil generic cooking oil
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon parsley chopped, fresh
- salt coarse, to taste
- black pepper coarse, to taste
For the Salad:
- 1 red leaf lettuce head, cut
- 1 romaine lettuce head, cut
- 3 celery thinly sliced stalks
- 1 green onion bunch, thinly sliced
- 2 chicken breast cut into ½” size pieces, cooked
- ¼ cup peanuts
- ¼ cup almonds sliced
- 1 cup mandarin orange canned or fresh
- 1 tablespoon mint minced, fresh
- 1 tablespoon basil minced, fresh
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Dressing: Add all of the ingredients to a bowl and whisk vigorously until emulsified. Set aside until ready to use.
- Salad: Add all of the ingredients to a large serving bowl and toss with some of the vinaigrette, salt, and pepper, until combined and serve.
Notes
- Thoroughly wash and fully dry lettuce before assembling to prevent sogginess.
- For best freshness, keep the salad and vinaigrette separate and toss just before serving.
- This salad can be made up to one day in advance and stored covered in the refrigerator.
- Additional crunchy vegetables like cucumbers, bell peppers, or shredded carrots can be added for extra texture.
- Prepare the vinaigrette with a stand mixer or food processor for a smooth emulsification.
- Use fresh herbs in the salad for a brighter flavor; reserve dried herbs for the dressing only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 69mg | 3% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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