Mandarin Orange Salad: A Crunchy, Sweet & Savory Delight

Do you ever feel like salads are just a mandatory side dish rather than the star of the show? It’s time to change that narrative. This Mandarin Orange Salad is not your average bowl of greens; it is a vibrant explosion of textures and flavors that brings the sunshine right to your dining table. With the perfect balance of savory chicken, sweet citrus, and the satisfying crunch of toasted nuts, this dish is a complete meal in itself.

I remember the first time I served this at a summer gathering; the bowl was scraped clean before the main course was even finished! Whether you are looking for a refreshing lunch or a crowd-pleasing potluck contribution, this recipe delivers. It combines tender red leaf lettuce and crisp romaine with a zesty, homemade red wine vinaigrette that ties everything together. In this post, I’ll guide you through creating this colorful masterpiece, ensuring every bite is perfectly balanced.

Ingredients List

The secret to this salad’s success lies in the interplay between the fresh herbs and the crunchy toppings. Here is everything you need to assemble this fresh, Asian-inspired dish.

this now & bake later ❤️

Timing

This recipe is a champion of time management. Since it utilizes cooked chicken, it comes together in a flash—perfect for busy weeknights.

• Prep Time: 20 minutes
• Cooking Time: 0 minutes (assuming chicken is precooked)
• Total Time: 20 minutes
  • (That is significantly faster than waiting for a delivery driver!)

Step-by-Step Instructions

Step 1: Create the Vinaigrette

The foundation of this Mandarin Orange Salad is the sweet and tangy dressing. In a small mixing bowl or a glass jar, add the 1/3 cup oil, 3 tablespoons red wine vinegar, 2 tablespoons sugar, and 1 tablespoon chopped parsley. Season generously with salt and pepper.

• Tip: Whisk vigorously (or shake the jar) until the mixture emulsifies. This means the oil and vinegar blend into a slightly thickened, unified liquid rather than staying separated. Set this aside to let the flavors meld.

Step 2: Prep the Greens and Aromatics

Wash your red leaf and romaine lettuces thoroughly. A salad spinner is your best friend here—wet lettuce prevents the dressing from clinging to the leaves. Chop the lettuce into bite-sized pieces and place them in a large serving bowl. Add the thinly sliced celery and green onions.

Step 3: Add Protein and Crunch

Top the bed of greens with your cooked chicken breast pieces. Next, sprinkle in the ¼ cup peanuts and ¼ cup sliced almonds.

• Tip: For an extra layer of flavor, lightly toast the almonds in a dry pan for 2-3 minutes before adding them. The nutty aroma adds a gourmet touch.

Step 4: Add Sweetness and Herbs

Gently place the 1 cup of mandarin oranges on top. Be careful not to break the segments. Finally, scatter the minced fresh mint and basil over the salad. These herbs are the “secret weapons” that elevate the dish from standard to spectacular.

Step 5: Toss and Serve

Right before you are ready to eat, pour the vinaigrette over the salad. Use large salad tongs to toss everything together, ensuring the dressing coats the leaves, chicken, and oranges evenly. Season with a final pinch of salt and pepper if needed and serve immediate

Nutritional Information

This salad is a nutrient-dense option that offers a great balance of macronutrients. Here is an estimated breakdown per serving (based on 4 servings):

• Calories: ~380 kcal
• Protein: 22 g (Great for muscle maintenance)
• Fat: 24 g (Includes healthy monounsaturated fats from nuts and oil)
• Carbohydrates: 18 g
  • Sugar: 12 g (From the dressing and fruit)
  • Fiber: 4 g
• Vitamin C: High (Thanks to the mandarin oranges)
• Vitamin A: Rich source (From the red leaf and romaine lettuce)

Note: Nutritional values can vary based on the specific brands of ingredients used.

Healthier Alternatives

We love this recipe as is, but food is personal! Here are a few ways to customize this Mandarin Orange Salad to fit specific dietary goals:

• Reduce Sugar: If you are watching your sugar intake, swap the 2 tablespoons of sugar in the dressing for honey, maple syrup, or a calorie-free sweetener like Stevia.
• Leaner Fats: Substitute the peanuts with sunflower seeds or pumpkin seeds (pepitas) for a different nutrient profile. You can also reduce the oil in the dressing to ¼ cup and add a splash of water to thin it out.
• Vegetarian/Vegan: Simply omit the chicken or replace it with grilled tofu or edamame. The nuts already provide a good source of plant-based protein.
• Gluten-Free: This recipe is naturally gluten-free provided your red wine vinegar and nuts are processed in a safe facility. Always double-check labels!

Serving Suggestions

To turn this salad into a feast, consider how you present it.

• Pairings: This salad is light yet filling. It pairs beautifully with a warm cup of wonton soup or a slice of crusty sourdough bread to soak up any leftover dressing.
• Beverage: Serve with a glass of iced green tea or a crisp Pinot Grigio to complement the citrus notes.
• Presentation: If serving for a dinner party, layer the ingredients on a large platter rather than a deep bowl. Seeing the vibrant orange segments against the green lettuce makes for a stunning visual centerpiece.

Common Mistakes to Avoid

Ensure your salad is restaurant-quality by avoiding these common errors:

• Dressing Too Early: The acid in the vinegar will break down the lettuce cell walls, causing it to wilt. Solution: Keep the dressing separate until the very last moment before serving.
• Wet Lettuce: Water dilutes the flavor of your dressing. Solution: Use a salad spinner or pat the leaves completely dry with paper towels.
• Soggy Nuts: If left in the salad too long, peanuts and almonds lose their crunch. Solution: If you anticipate leftovers, sprinkle the nuts on individual portions rather than the main bowl.
• Using Canned Oranges with Syrup: Heavy syrup adds unnecessary sugar and makes the salad sticky. Solution: Drain canned mandarins thoroughly, or opt for fresh segments if they are in season.

Storing Tips

If you are meal prepping or have leftovers, storage is key to maintaining freshness.

• Undressed Salad: Store the chopped greens, chicken, and veggies in an airtight container in the fridge for up to 3 days. Keep the nuts, oranges, and dressing in separate small containers.
• Dressed Salad: Unfortunately, once dressed, the salad is best eaten within 2-3 hours. The lettuce will become soggy if stored overnight.
• Make-Ahead: You can make the dressing up to one week in advance. Store it in a mason jar in the fridge. The oil may solidify slightly, so just let it sit at room temperature for 10 minutes and shake well before using.

Conclusion

This Mandarin Orange Salad is more than just a healthy choice; it is a celebration of fresh ingredients and bold flavors. The combination of savory chicken, the aromatic punch of basil and mint, and the sweet burst of mandarin oranges makes every bite exciting. It’s a recipe that proves healthy eating doesn’t have to be boring or time-consuming.

Whether you are making this for a quick Tuesday lunch or a Sunday family gathering, it is guaranteed to be a hit.

Try it out and let us know! Did you stick to the recipe or add your own twist with extra veggies? We’d love to hear your feedback in the comments below. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different type of lettuce?

Absolutely. While the recipe calls for red leaf and romaine for a mix of color and crunch, you can easily substitute with spinach, kale (massaged with a little oil), or iceberg lettuce. Spinach offers a milder taste, while kale will provide a heartier texture that holds up well to the dressing.

Q2. Is it better to use fresh or canned mandarin oranges?

Both work well! Canned mandarin oranges are convenient and consistent in sweetness (just ensure they are packed in juice, not heavy syrup). However, if mandarins or clementines are in season, peeling fresh ones adds a brighter, zestier flavor and a firmer texture to the salad.

Q3. Can I swap the protein?

Yes, this salad is very versatile. If you aren’t a fan of chicken, shrimp makes a fantastic alternative that pairs lovely with the citrus theme. For a beef option, thin strips of seared flank steak work surprisingly well with the savory notes of the dressing.

Q4. My dressing tastes too acidic. How can I fix it?

If the red wine vinegar is too sharp for your palate, you can add a tiny bit more oil to dilute it, or increase the sugar slightly. Alternatively, whisking in a teaspoon of peanut butter or soy sauce can mellow out the acidity while adding a savory depth.

Mandarin Orange Salad: A Crunchy, Sweet & Savory Delight

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• Author: Evelyn Marcella Rivera
• Total Time: 20 minutes
• Yield: 4 Servings 1x
• Diet: Gluten Free

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Description

This Mandarin Orange Salad is not your average bowl of greens; it is a vibrant explosion of textures and flavors that brings the sunshine right to your dining table. With the perfect balance of savory chicken, sweet citrus, and the satisfying crunch of toasted nuts, this dish is a complete meal in itself. It combines tender red leaf lettuce and crisp romaine with a zesty, homemade red wine vinaigrette that ties everything together.

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Ingredients

Units USM Scale 1x2x3x

For the Dressing:

• 1/3 cup Vegetable or mild olive oil
• 3 tbsp Red Wine Vinegar
• 2 tbsp Sugar
• 1 tbsp Fresh Parsley, chopped finely
• To taste Coarse salt and freshly cracked black pepper

For the Salad:

• 1 head Red Leaf Lettuce, washed, dried, and chopped
• 1 head Romaine Lettuce, chopped
• 3 stalks Celery, thinly sliced
• 1 bunch Green Onions, thinly sliced
• 2 Cooked Chicken Breasts, cut into 1/2” cubes
• 1/4 cup Peanuts (roasted and salted)
• 1/4 cup Sliced Almonds
• 1 cup Mandarin Oranges (canned, drained or fresh segments)
• 1 tbsp Fresh Mint, minced
• 1 tbsp Fresh Basil, minced
• To taste Extra coarse salt and pepper

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Instructions

1. Create the Vinaigrette: In a small mixing bowl or jar, combine the oil, red wine vinegar, sugar, and chopped parsley. Season generously with salt and pepper. Whisk vigorously (or shake) until the mixture emulsifies and thickens slightly. Set aside.
2. Prep Greens: Wash and thoroughly dry the lettuces (wet lettuce repels dressing!). Chop into bite-sized pieces and place in a large serving bowl. Add the sliced celery and green onions.
3. Add Protein and Crunch: Top the greens with the cubed cooked chicken, peanuts, and sliced almonds.
4. Add Sweetness and Herbs: Gently place the mandarin oranges on top. Scatter the minced fresh mint and basil over the salad.
5. Toss and Serve: Right before eating, pour the vinaigrette over the salad. Toss well to coat every leaf, piece of chicken, and orange segment. Season with a final pinch of salt and pepper if needed and serve immediately.

Notes

• Dry Lettuce: Ensure your lettuce is completely dry before assembling. A salad spinner is best for this.
• Toasting Nuts: For a gourmet touch, lightly toast the sliced almonds in a dry pan for 2-3 minutes before adding them to the salad.
• Emulsify: Make sure to whisk the dressing until the oil and vinegar blend into a unified liquid.
• Chicken Shortcut: Rotisserie chicken works perfectly for this recipe to save time!

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad, Main Course, Lunch
• Method: No-Cook, Mixing
• Cuisine: American, Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 380 kcal
• Sugar: 12 g
• Sodium: 0 mg (varies based on salt added)
• Fat: 24 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 0 mg