Mandarin Orange Salad with Grilled Chicken

Mandarin Orange Salad with Grilled Chicken

Mandarin Salad2

This Mandarin Orange Salad with Grilled Chicken comes right on time after all of that non stop, “you have got to try this”,  holiday eating.   I had a serious craving for a good salad today.  The first one I thought of was this delicious, bursting with flavor, Mandarin Orange Salad with Grilled Chicken.  

I made this refreshing Mandarin Orange Salad with Grilled Chicken for a potluck luncheon.  It was such a hit that they did everything but lick the bowl!  Not only did it taste incredible, served in my pretty white salad bowl, the presentation was fantastic.

Mandarin Salad

Everyone asked for the recipe and were totally stunned to know how easy it was to put together.   Others missed out because it went so fast. This amazing salad is loaded with grilled chicken, chopped lettuce, mandarin oranges, celery, and sliced red onions, topped with thin sliced candied almonds, adding a little crunch.  To finish, just pour the slightly sweet dressing over this great salad and toss to coat.

You can easily make adjustments to suit your taste, or leave out the chicken and serve it as a side salad.  Taking it to my potluck luncheon worked really well as I packed everything separately and put it all together at serving time.   I know you will enjoy this one as much as I have.  Enjoy!

Mandarin Salad with Grilled Chicken

  • Prep Time: 30m


For the salad

  • 2 grilled chicken breast, cut in bite size pieces
  • 2 11 oz. cans mandarin oranges, drained
  • 1 cup sliced red onions, (medium)
  • 1 1/2 cups chopped celery
  • 1 head iceberg lettuce, chopped
  • 2 heads romaine lettuce, chopped
  • 1/3 cup granulated sugar
  • 1 cup thinly sliced almonds

For the dressing

  • 1/2 cup oil blend, (I prefer Wesson Best Blend, vegetable and canola)
  • 1/4 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons parsley, fresh, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon Tabasco sauce


  1. Grill 2 chicken breast. (I usually use leftovers) Cut into bite size pieces. Set aside. Drain mandarin oranges. You can add another can if you prefer. set aside. Thinly slice the red onion. Roughly chop the celery, and lettuces. Set aside. In a small pan on medium heat, combine the sugar and almonds, stirring to dissolve the sugar and lightly brown the almonds. Remove from pan, break up and place in a bowl to cool. For the dressing, combine all ingredients and shake well to blend. When ready to serve, in a large salad bowl/platter, add the chopped lettuces, chopped celery, sliced red onions, mandarin oranges, grilled chicken, and candied almonds. Again, shake the dressing to blend, pour over salad and toss.

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