Mandarin Chicken Lemon Salad

This mandarin chicken salad transforms the ordinary into extraordinary with its vibrant flavors and textures. The sweet mandarins complement the tender shredded chicken while the creamy avocado adds richness that pairs perfectly with the zingy lemon vinaigrette. Each bite offers a delightful combination of freshness and satisfaction that elevates your typical salad experience.

I first created this salad when trying to use up some leftover rotisserie chicken and winter citrus. What started as a kitchen cleanup effort has become our family's most requested salad, especially during those transitional seasons when we crave something both refreshing and substantial.

Ingredients

• Boneless skinless chicken breasts: Provide lean protein and absorb the marinade beautifully. Look for organic or free range for best flavor.
• Baby spinach: Creates a nutrient rich base that stands up well to the dressing. Always choose fresh spinach with bright green leaves.
• Mandarins: Add natural sweetness and vitamin C. Select fruits that feel heavy for their size with tight glossy skin.
• Ripe avocado: Contributes creamy texture and healthy fats. Choose ones that yield slightly to pressure.
• English cucumber: Offers refreshing crunch and hydration. These seedless varieties need no peeling.
• Green onions: Provide a mild onion flavor without overpowering the dish. Fresh ones should have crisp green tops.
• Slivered almonds: Deliver protein and essential crunch. Toast them slightly for enhanced flavor.
• Black and white sesame seeds: Add visual appeal and subtle nutty notes. Store them in the refrigerator to maintain freshness.
• Lemon vinaigrette: Brings everything together with bright acidity and depth of flavor. Use fresh lemons for best results.

Step-by-Step Instructions

Marinate the chicken:

Pour three quarters of your prepared lemon vinaigrette over the chicken breasts in a container. Ensure the chicken is fully coated and allow it to marinate for at least 30 minutes, though several hours will develop deeper flavor. The acid in the lemon starts breaking down the protein fibers, resulting in more tender chicken.

Bake the chicken:

Preheat your oven to 425°F and transfer the marinated chicken to a baking dish. Bake for 20 to 25 minutes until the internal temperature reaches 165°F. The high heat helps lock in moisture while creating slight caramelization where the marinade meets the heat.

Shred the chicken:

Once the chicken has cooled slightly, shred it using two forks or a stand mixer with the paddle attachment on low speed. The chicken should pull apart easily and maintain moisture from the marinade. The varied texture of shredded chicken allows it to capture more dressing.

Assemble the salad:

In a large mixing bowl, combine the baby spinach, mandarin segments, diced avocado, sliced cucumber, chopped green onions, slivered almonds, and shredded chicken. Toss gently to distribute ingredients evenly without bruising the delicate components.

Dress and finish:

Drizzle the remaining lemon vinaigrette over the assembled salad and toss again lightly. Sprinkle with black and white sesame seeds just before serving for that final touch of visual appeal and texture contrast.

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The mandarins are truly the star of this salad. I discovered their magic when my daughter insisted on adding them to our dinner salad one night. The burst of sweet juice against the savory chicken created such a wonderful contrast that I immediately knew I needed to develop a proper recipe around this combination.

Make Ahead Options

This salad components can be prepped individually up to two days in advance. Store the marinated and cooked chicken, chopped vegetables, and dressing separately in airtight containers in the refrigerator. The avocado should be cut just before serving to prevent browning. When ready to eat, simply assemble all ingredients in a large bowl and toss with the dressing for a quick meal that tastes freshly made.

Seasonal Adaptations

While mandarins are traditionally winter fruits, this salad adapts beautifully to any season. In summer, substitute fresh peaches or nectarines for the mandarins. Fall calls for sliced apples or pears with a sprinkle of cinnamon in the dressing. Spring welcomes strawberries or blueberries as a delightful variation. The chicken and vinaigrette base remain constant while the fruit brings seasonal relevance.

Serving Suggestions

Serve this mandarin chicken salad as a complete meal or alongside crusty artisan bread for a more substantial dinner. For entertaining, present it on a large platter rather than a bowl to showcase the colorful ingredients. Consider offering extra dressing on the side for those who prefer a more generously dressed salad. This dish pairs wonderfully with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing beverage complement.

Nutritional Benefits

This salad delivers an impressive nutritional profile while maintaining incredible flavor. The combination of lean protein from chicken, healthy fats from avocado and almonds, and abundant vitamins from the spinach and mandarins creates a well rounded meal. The cucumber adds hydration while contributing minimal calories. At just 315 calories per serving with 7g of fiber, this salad satisfies hunger while supporting health goals. The balance of macronutrients helps maintain steady energy levels rather than causing energy spikes and crashes.

Frequently Asked Questions

→ How long should the chicken marinate?

For the best flavor, marinate the chicken for several hours. If short on time, 30 minutes will also work.

→ What vegetables can be used in this salad?

You can use baby spinach, avocado, cucumber, green onions, and even add other greens like arugula or kale for variety.

→ Can I use pre-cooked chicken?

Yes, pre-cooked or rotisserie chicken can be used to save time. Simply shred it and toss with the other ingredients.

→ What can I substitute for mandarins?

Oranges, tangerines, or even canned mandarins can be used as substitutes for fresh mandarins.

→ How do I make the lemon vinaigrette?

Combine fresh lemon juice, olive oil, Dijon mustard, honey, and a pinch of salt and pepper for a simple, tangy vinaigrette.