Description
Experience a burst of flavor with this Irresistible Chinese Chicken Salad featuring juicy mandarin oranges, tender chicken, and a medley of fresh vegetables. Perfect for any occasion, this dish combines crunchy textures with a zesty dressing that will impress your guests or elevate your dinner. Enjoy the delightful harmony of tastes in every bite!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1 lb)
- 6 cups mixed greens (romaine, arugula, spinach)
- 1 cup canned mandarin oranges (drained)
- 1 medium red bell pepper (thinly sliced)
- 1 medium cucumber (thinly sliced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- 1. Cook the Chicken: Preheat oven to 375°F (190°C). Season chicken with salt and pepper. Bake in a greased dish for 25-30 minutes until fully cooked. Let cool before slicing into bite-sized pieces.
- 2. Prepare the Greens: Wash and dry mixed greens thoroughly. Place in a large salad bowl.
- 3. Chop Vegetables: Thinly slice red bell pepper and cucumber. Add to the bowl with mixed greens along with mandarin oranges.
- 4. Make the Dressing: In a separate bowl, whisk together soy sauce, rice vinegar, and sesame oil until combined.
- 5. Combine Everything: Add sliced chicken to the salad mixture and drizzle dressing over it. Toss gently until evenly coated.
- 6. Serve: Portion onto plates and garnish with extra sesame seeds or mandarin slices if desired.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 310
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Let chicken rest after cooking for juicier slices. Customize by adding shredded carrots or snap peas for extra crunch. For a vegetarian alternative, substitute chicken with chickpeas or tofu.