Mandarin Chicken Salad
A fresh and healthy Mandarin Chicken Salad with a zesty orange vinaigrette, perfect for Whole30 diets.
Ingredients
For the salad
- 4 cups cooked chicken, sliced or shredded Use rotisserie, grilled, or leftover roast.
- 6 cups mixed greens Romaine, baby spinach, or any preferred lettuce.
- 1 can mandarin oranges Use unsweetened for Whole30 or fresh mandarins if in season.
- 1/2 cup sliced almonds Optional replacement with sunflower seeds.
- 1/2 cup thinly sliced red onions Can be adjusted to taste.
- 1 cup sliced cucumbers Optional, for extra crunch.
- 1 cup shredded carrots Optional addition for color and texture.
- 1/2 cup chopped celery Optional, for additional crunch.
For the dressing
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 teaspoon grated fresh ginger Optional for a kick.
- 1 drop sesame oil Optional for additional flavor.
Instructions
Preparation
- Start by preparing the cooked chicken: shred or slice it.
- On a serving plate, pile up the mixed greens.
- Add the mandarin oranges on top.
- Toss in the sliced almonds, red onions, cucumbers, carrots, and celery.
- For the dressing, whisk together orange juice, olive oil, rice vinegar, Dijon mustard, salt, black pepper, ginger, and sesame oil until well combined.
- Drizzle the dressing over the salad and toss to combine.
Notes
Chill your greens for crispness. Avoid dressing leftovers to prevent sogginess. Use seasonal fresh oranges for best flavor.