Mandarin Orange Chicken Tossed Salad: A Symphony of Flavors

The aroma of toasted almonds and sweet mandarin oranges always transports me back to summer picnics with my family. I can almost feel the sun on my face and the gentle breeze rustling through the trees as we shared stories and laughter over a vibrant spread of salads and grilled delights. This Mandarin Orange Chicken Tossed Salad, with its bright citrus notes, savory chicken, and crunchy almonds, is a delicious reminder of those carefree days and a dish I love to share with friends and family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Total Time: 4 hours 27 minutes (includes marinating and chilling time)
• Servings: 4
• Dietary Type: Balanced

Ingredients

Salad Ingredients:

• 1 lb boneless skinless chicken breast, cubed
• ¼ cup low-sodium teriyaki sauce
• 8 cups mixed salad greens, torn
• 2 (11 ounce) cans mandarin oranges, drained well
• 2 large carrots, shredded
• ½ cup almonds, slivered and toasted
• 3 tablespoons green onions, sliced very thin

Dressing Ingredients:

• 2 tablespoons white wine vinegar or cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper (or to taste)

Equipment Needed

• Gallon-sized zippered plastic bag
• Large skillet
• Large bowl
• Large jar with a tight lid
• Measuring cups and spoons

Instructions

1. In a gallon-sized zippered plastic bag, combine the cubed chicken and low-sodium teriyaki sauce. Seal the bag, ensuring all chicken pieces are well coated with the marinade. Refrigerate for 1 to 2 hours to allow the flavors to meld. This step is crucial for infusing the chicken with that delightful teriyaki essence.

2. After marinating, drain the chicken, discarding the marinade. Nobody wants a soggy salad! Place the marinated chicken cubes into a large skillet that has been lightly sprayed with non-stick cooking spray. This prevents the chicken from sticking and ensures even cooking.

3. Cook the chicken over medium-medium-high heat for approximately 5 to 7 minutes, stirring frequently, until it is cooked through. To ensure the chicken is safe to eat, its internal temperature should reach 180 degrees F (82 degrees C). Using a meat thermometer is highly recommended. The chicken should be opaque throughout, with no pink remaining.

4. Once the chicken is cooked, transfer it to a clean container and refrigerate until thoroughly chilled, about 2 hours. Cooling the chicken is essential for preventing the salad greens from wilting and for maintaining a refreshing temperature.

5. In a large bowl, gently combine the mixed salad greens, drained mandarin oranges, shredded carrots, toasted slivered almonds, and thinly sliced green onions. The vibrant colors and varied textures create a visually appealing and texturally exciting base for the salad.

6. In a large jar with a tight-fitting lid, combine all the dressing ingredients: white wine vinegar (or cider vinegar), extra virgin olive oil, low sodium soy sauce, sugar, ground ginger, salt, and pepper. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified. This step creates a harmonious blend of sweet, tangy, and savory notes that perfectly complements the other salad components.

7. Just before serving, drizzle the dressing over the salad and gently toss to coat. Be careful not to overdress the salad, as this can make it soggy. Start with a small amount of dressing and add more as needed, tasting as you go.

Expert Tips & Tricks

• Toasting the almonds enhances their nutty flavor and adds a delightful crunch to the salad. Toast them in a dry skillet over medium heat, stirring frequently, until lightly golden brown. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes.
• For a sweeter dressing, you can increase the amount of sugar slightly. If you prefer a tangier dressing, add a bit more vinegar.
• To save time, you can cook the chicken ahead of time and store it in the refrigerator for up to 2 days. Similarly, the dressing can be made in advance and stored in the refrigerator for up to 1 week.
• If you don’t have slivered almonds on hand, you can use chopped walnuts, pecans, or sunflower seeds as a substitute.
• For an extra layer of flavor, try adding a sprinkle of sesame seeds to the salad.

Serving & Storage Suggestions

This Mandarin Orange Chicken Tossed Salad is best served immediately after dressing to prevent the greens from wilting. Arrange the salad attractively on individual plates or in a large serving bowl. Garnish with a few extra slivered almonds and green onions for visual appeal.

Leftover salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, the greens may become slightly wilted over time. It’s best to store the dressing separately and add it just before serving. Due to the nature of the ingredients, this salad is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	398 kcal	N/A
Calories from Fat	160 g	40%
Total Fat	17.9 g	27%
Saturated Fat	2.1 g	10%
Cholesterol	65.8 mg	21%
Sodium	456.5 mg	19%
Total Carbohydrate	30.6 g	10%
Dietary Fiber	6.1 g	24%
Sugars	21.3 g	85%
Protein	32 g	63%

Variations & Substitutions

• For a vegetarian version, replace the chicken with grilled tofu or tempeh.
• If you’re watching your sugar intake, you can use a sugar substitute like stevia or erythritol in the dressing.
• For a gluten-free salad, make sure to use a gluten-free teriyaki sauce and soy sauce.
• Add other fruits like grapes or pineapple for a different flavor profile.
• Spice it up with a pinch of red pepper flakes in the dressing.
• In place of salad greens, try using spinach or romaine lettuce.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: While you can prep components ahead, it’s best to assemble the salad just before serving to prevent the greens from wilting. You can cook the chicken, shred the carrots, and make the dressing in advance.

Q: Can I use canned chicken instead of fresh chicken?
A: Freshly cooked chicken will always provide the best flavor and texture. However, if you are short on time, you can use canned chicken, drained well.

Q: How do I toast the almonds?
A: Toast slivered almonds in a dry skillet over medium heat, stirring frequently until golden brown. Watch carefully to prevent burning. Alternatively, toast them in the oven at 350°F (175°C) for 5-7 minutes.

Q: Can I use a different type of vinegar for the dressing?
A: Yes, rice vinegar or apple cider vinegar can be used as substitutes for white wine vinegar. The flavor will be slightly different, so adjust to taste.

Q: What if I don’t have teriyaki sauce?
A: You can use a combination of soy sauce, brown sugar, ginger, and garlic as a substitute for teriyaki sauce.

Final Thoughts

I sincerely hope you enjoy preparing and savoring this Mandarin Orange Chicken Tossed Salad as much as I do. It’s a vibrant, flavorful, and satisfying meal that’s perfect for lunch, dinner, or a potluck gathering. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to share your feedback and experiences with me. Perhaps pair this salad with a light and crisp white wine for a truly delightful culinary experience. Happy cooking!