Chopped Oriental Chicken Salad with Mandarins & Asian Slaw
This dinner salad is a great way to use left-over grilled chicken! The Asian Dressing is sweet and tangy. Omit almonds to make nut-free.
3 cooked chicken breasts
1 11-12-ounce can of mandarin oranges (drained, and juices reserved)
¼ cup of olive or sesame oil
½ cup of rice vinegar
1 tablespoon gluten-free soy sauce
1 teaspoon minced garlic
1 teaspoon grated ginger
6 cups of chopped / shredded lettuce
2 cups of Cole slaw or broccoli slaw mix
¾ cup of coarsely chopped water chestnuts
4 scallions chopped
1 cup of sliced almonds (omit for nut-free)
Shred the cooked chicken breasts into bite sized pieces, set aside.
In a small bowl, make the Asian dressing by combining the oil, vinegar, gluten-free soy sauce, reserve mandarin orange juices, garlic & ginger. Whisk well. Set aside.
In a large bowl, lightly toss together the mandarin oranges, shredded lettuce, slaw mix, water chestnuts, chopped scallions and the shredded chicken. Next add the dressing and lightly toss to mix. Cover and refrigerate for about 1-2 hours.
When ready to serve, remove from refrigerate and toss again to blend dressing that has settled. If desired sprinkle with sliced almonds (omit for nut-free) and serve immediately.
Note: Extra dressing can be made and passed around table if desired.
Serves 4.
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