Mandarin Chicken Salad

Why You’ll Love This Recipe

I love this Mandarin Chicken Salad because it combines several textures and flavors in every bite. I get juicy chicken, sweet mandarin oranges, crisp vegetables, crunchy almonds, and a flavorful homemade dressing all in one bowl.

I also find it incredibly convenient when I have leftover chicken in the refrigerator. I can use grilled, baked, or rotisserie chicken and have the salad assembled quickly. I can also prepare most of the ingredients ahead and add the dressing just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 6 cups chopped romaine lettuce or mixed greens
• 2 cups cooked chicken, sliced or shredded
• 1 can mandarin oranges, drained
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup sliced or slivered almonds
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/2 cup crispy wonton strips, optional

For the dressing:

• 1/4 cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• Salt and black pepper, to taste

Directions

1. I start by preparing the dressing. I add the olive oil, rice vinegar, honey, soy sauce, sesame oil, ginger, and garlic to a small bowl or jar.
2. I whisk the dressing until everything is well combined. If I use a jar, I secure the lid and shake it vigorously. I taste the dressing and adjust the salt, pepper, sweetness, or acidity as needed.
3. I place the chopped romaine or mixed greens in a large salad bowl.
4. I add the cooked chicken, drained mandarin oranges, shredded red cabbage, carrots, green onions, and cilantro.
5. I pour some of the dressing over the salad and gently toss everything together. I start with less dressing and add more until the salad is coated to my liking.
6. I sprinkle the almonds and crispy wonton strips over the top just before serving so they stay crunchy.
7. I serve the salad immediately with any remaining dressing on the side.

Servings and Timing

This recipe makes approximately 4 main-dish servings.

• Prep time: 20 minutes
• Cook time: 0 minutes when I use precooked chicken
• Total time: about 20 minutes
• Servings: 4

If I need to cook the chicken specifically for this recipe, I allow approximately another 15–20 minutes, depending on the cooking method and thickness of the chicken.

Variations

For extra crunch, I add cashews, peanuts, sunflower seeds, or additional sliced almonds. I can also use crispy chow mein noodles instead of wonton strips.

When I want more fruit, I add sliced strawberries, pineapple, mango, or grapes. I especially like mango because its sweetness works beautifully with the citrus and sesame flavors.

For a vegetarian version, I leave out the chicken and add edamame, chickpeas, or crispy tofu. This keeps my salad filling while adding plant-based protein.

I can also swap the chicken for grilled shrimp or salmon when I want a different protein.

For a spicy version, I add Sriracha or crushed red pepper flakes to the dressing. A little chili crisp can also give the finished salad extra heat and crunch.

Storage/Reheating

For the best results, I store the salad, chicken, dressing, mandarin oranges, and crunchy toppings separately in airtight containers in the refrigerator.

Once dressed, the greens gradually become soggy, so I only add dressing to the portion I plan to eat. When stored separately, I can prepare most of the salad components several days ahead, although I always follow safe storage times for my cooked chicken.

I don’t need to reheat this salad because I usually serve it cold or with chicken at room temperature. If I prefer warm chicken, I reheat the chicken separately until properly heated and add it to the fresh salad just before serving.

I always add almonds and wonton strips at the last minute so they remain crisp.

FAQs

Can I use rotisserie chicken for Mandarin Chicken Salad?

Yes. I often use rotisserie chicken because it makes this recipe especially quick. I remove the skin and bones, shred or chop the meat, and add it directly to my salad.

Can I use fresh mandarin oranges instead of canned?

Absolutely. I can peel fresh mandarins, separate them into segments, and use them in place of canned fruit. I especially like fresh mandarins when they are naturally sweet and juicy.

What dressing goes best with Mandarin Chicken Salad?

I prefer a sweet and tangy sesame-style dressing made with rice vinegar, honey, soy sauce, sesame oil, ginger, and garlic. The combination complements both the savory chicken and sweet mandarin oranges.

How can I meal prep Mandarin Chicken Salad?

I divide the greens, vegetables, chicken, and mandarins into containers while keeping the dressing and crunchy toppings separate. When I’m ready to eat, I add the dressing, almonds, and wonton strips and toss everything together.

What can I serve with Mandarin Chicken Salad?

I often serve this salad as a complete meal because it already contains chicken, vegetables, fruit, and nuts. When I want something alongside it, I pair it with soup, crusty bread, rice, spring rolls, or a light noodle dish.

Conclusion

Mandarin Chicken Salad is an easy meal I can turn to when I want something fresh without sacrificing flavor or texture. I love the combination of tender chicken, juicy mandarins, crisp vegetables, crunchy almonds, and sweet-tangy dressing. Whether I make it for a quick lunch, a light dinner, or meal prep, this colorful salad gives me a simple and satisfying way to bring plenty of variety to the table.

Mandarin Chicken Salad

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Mandarin Chicken Salad combines tender chicken, juicy mandarin oranges, crisp greens, colorful vegetables, and crunchy almonds with a sweet and tangy sesame dressing. It makes a fresh and satisfying lunch or light dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: No Cook
• Cuisine: Asian-Inspired
• Diet: Low Calorie

Ingredients

• 6 cups chopped romaine lettuce or mixed greens
• 2 cups cooked chicken, sliced or shredded
• 1 can mandarin oranges, drained
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup sliced or slivered almonds
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/2 cup crispy wonton strips, optional
• 1/4 cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• Salt and black pepper, to taste

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Instructions

1. Prepare the dressing by combining the olive oil, rice vinegar, honey, soy sauce, sesame oil, ginger, and garlic in a small bowl or jar.
2. Whisk until well combined, or secure the lid on the jar and shake vigorously. Taste and season with salt and black pepper, adjusting the sweetness or acidity if desired.
3. Place the chopped romaine lettuce or mixed greens in a large salad bowl.
4. Add the cooked chicken, drained mandarin oranges, shredded red cabbage, carrots, green onions, and cilantro.
5. Pour some of the dressing over the salad and gently toss to combine. Add additional dressing as needed until everything is lightly coated.
6. Sprinkle the almonds and crispy wonton strips over the salad just before serving so they remain crunchy.
7. Serve immediately with any remaining dressing on the side.

Notes

• Grilled, baked, leftover, or rotisserie chicken can be used for this recipe.
• Fresh mandarin segments can replace canned mandarin oranges.
• For extra crunch, substitute or supplement the almonds with cashews, peanuts, sunflower seeds, crispy chow mein noodles, or additional nuts.
• For more fruit, add strawberries, pineapple, mango, or grapes.
• For a vegetarian variation, replace the chicken with edamame, chickpeas, or crispy tofu.
• Grilled shrimp or salmon can be substituted for the chicken.
• For extra heat, add Sriracha, crushed red pepper flakes, or chili crisp to the dressing.
• For meal prep, refrigerate the greens, chicken, mandarins, dressing, and crunchy toppings separately. Add the dressing, almonds, and wonton strips immediately before serving.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 490 kcal
• Sugar: 21 g
• Sodium: 650 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 65 mg