mandarin chicken salad


Here’s another salad recipe that gets quite a bit of play in our meal rotation.  This is a great main dish salad for any time of year.  And I didn’t think I’d ever buy Ramen noodles again!

The vinaigrette is nice, but may require some adjustment depending on your tastes.  As is, it is fairly sweet – if it’s too sweet for you, add some more vinegar.

Mandarin Chicken Salad

Yields 2 main dish servings


2 skinless, boneless chicken breasts
1/3 cup Teriyaki sauce
kosher salt and freshly ground black pepper
1 bag (6 or 7 ounces) spring mix lettuces
1/3 cup drained Mandarin orange slices (jarred or canned)
1/4 cup red onion, thinly sliced
2 tablespoons sliced almonds
1/2 package Ramen noodles, lightly broken

Toasted Sesame Vinaigrette
1 tablespoon toasted sesame oil
1/2 tablespoon vegetable oil
5 teaspoons sugar
2 tablespoons rice vinegar
kosher salt and freshly ground black pepper


  1. Combine all dressing ingredients in a small bowl and whisk until sugar is dissolved.  Season with salt and pepper to taste.
  2. Place chicken breasts in plastic bag and flatten thickest part to at least 1/2 inch thickness. Pour Teriyaki sauce into the bag, then place chicken in the refrigerator and allow it to marinate about 30 minutes.
  3. Heat grill to medium high.  Remove chicken from marinade, shaking off the excess, and season with salt and pepper.  Discard marinade.
  4. Grill chicken until no longer pink in the middle, about 6 to 7 minutes per side.  Remove chicken from the grill and set aside, allowing it to cool for about 10 minutes.  Cut chicken into 1/2-inch pieces.
  5. Toss the spring mix with the chicken, oranges, red onion, almonds, and Ramen noodles.  Add the dressing to taste and gently toss to coat.
  6. Serve immediately and enjoy!

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