Mandarin Orange Chicken Salad

“Yes, another one. This recipe gets a flavor pop by marinating the chicken in a tart mustardy sauce.”
1hr 30mins

Ingredients Nutrition


  1. Marinade: In a large resealable plastic bag, mix vinegar, lemon juice, mustard, garlic, pepper, tarragon and oil. Remove and reserve 1/2 cup for dressing the final salad.
  2. Slice chicken into strips about 2-inches long. (Chicken that is partially frozen is easier to slice). Add chicken pieces to marinade in the bag; seal and refrigerate for 1 hour.
  3. Meanwhile, wash and thoroughly dry spinach leaves. Line 4 salad plates with leaves and refrigerate until ready to serve.
  4. Drain mandarin oranges and chill segments.
  5. Coat a nonstick skillet with cooking spray. Remove chicken from marinade (discard marinade) and add to the skillet.Saute chicken strips for 7-10 minutes, until chicken is cooked through.
  6. Assembly: divide chicken equally among 4 spinach lined plates. Top each plate with 4 orange segments and 1/4 of the green onions. Drizzle each plate with 2 tablespoons of the reserved marinade/dressing.
  7. Serve immediately.

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