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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Add Protein and Crunch: Top the greens with the cubed cooked chicken, peanuts, and sliced almonds.
- Add Sweetness and Herbs: Gently place the mandarin oranges on top. Scatter the minced fresh mint and basil over the salad.
- 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
