Mandarin Chicken Salad with Lemon Vinaigrette
This Mandarin chicken salad ups the ante of what a chicken salad can be. It’s piled high with sweet mandarins, shredded chicken, avocado, crunchy toppings, and tossed with a zingy lemon vinaigrette.
- 2 chicken breasts boneless and skinless
- 5 cups spinach
- 4 mandarins peeled and separated
- 1 avocado ripe and diced
- 1 cucumber sliced
- 2 green onions chopped
- 1/4 cup slivered almonds
- sprinkle of black and white sesame seeds
Mix the vinaigrette ingredients together and pour 3/4 of it into a container, along with the chicken to marinate. Ideally, you should marinate the chicken for a few hours, but 30 minutes is fine as well.
Preheat your oven to 425F and add the marinated chicken breasts to a baking dish. Bake for 20-25 minutes until cooked through.
Shred the chicken using either a fork or a stand mixer. Then in a large mixing bowl, toss all the ingredients together. Drizzle the remaining lemon vinaigrette on top.
Calories: 315kcal | Carbohydrates: 21g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 169mg | Potassium: 1183mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4337IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 2mg