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Mandarin chicken salad with Ginger Citrus Vinaigrette
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4.97 from 27 votes

Mandarin Chicken Salad Recipe

This salad is full of antioxidants and anti-inflammatory ingredients from the two kinds of brassicas, vitamin A in the carrots, vitamin C in the fresh tangerines, and if you rely only on the natural sweetness of the tangerines instead of adding sugar to the dressing, even better.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, asian, Chinese
Keyword: anti-inflammatory, chicken salad, ginger, rotisserie chicken
Servings: 4 servings
Calories: 412kcal

Ingredients

  • 4-5 Mandarin oranges, peeled and sliced or separated into segments
  • ½ head napa cabbage, finely shredded about 6 cups
  • ¼ head red cabbage, finely shredded about 2 cups
  • 2 large carrots, peeled and julienned
  • 2 cups snap peas, finely sliced
  • 2 green onions, sliced
  • ½ cup sliced almonds
  • 2 cooked chicken breast halves, cooked and shredded

Citrus Ginger Dressing, makes about 1 cup

  • 1 Mandarin orange, zest and juice , about 2 tablespoons
  • 1 small lemon , about 2 tablespoon of juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon sea salt
  • ½ cup avocado oil

Instructions

Make Citrus Ginger Dressing

  • Combine all the ingredients in a small bowl and whisk together, or pour into a mason jar and shake vigorously.

For Composed Salad Platter:

  • In a large mixing bowl, toss shredded napa cabbage with about ¼ cup of dressing, and spread out on platter. Toss shredded purple cabbage with about 2 tablespoons of dressing and place on one section over napa cabbage. Place the remaining ingredients in sections over the napa cabbage. Drizzle entire platter with HALF the dressing, or serve dressing in small bowl on the side.

For Chopped Salad Bowl:

  • Combine all ingredients in a large mixing bowl. Drizzle with HALF the dressing. To make the salad easier to eat, use kitchen shears to further chop the ingredients in the bowl. Taste, and add more dressing if needed.
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Notes

Nutritional information is based on 1 serving, which is approximately 3½ cups of salad plus 2 tablespoons of dressing.

Nutrition

Serving: 1serving | Calories: 412kcal | Protein: 27.8g | Fat: 22.8g | Fiber: 8.7g