Mandarin Chicken Lemon Salad (Print Version)
# Ingredients:
→ Main Salad
01 -
2 boneless skinless chicken breasts
02 -
5 cups baby spinach
03 -
4 mandarins, peeled and separated
04 -
1 avocado, ripe and diced
05 -
1 English cucumber, sliced
06 -
2 green onions, chopped
07 -
1/4 cup slivered almonds
08 -
Sprinkle of black and white sesame seeds
→ Lemon Vinaigrette
09 -
1 batch lemon vinaigrette
# Instructions:
01 -
Mix the lemon vinaigrette ingredients and pour 3/4 of it into a container with the chicken. Marinate for several hours or at least 30 minutes.
02 -
Preheat the oven to 425°F. Place marinated chicken breasts into a baking dish and bake for 20-25 minutes until fully cooked.
03 -
Shred the cooked chicken using a fork or stand mixer.
04 -
In a large mixing bowl, combine spinach, mandarins, avocado, cucumber, green onions, almonds, sesame seeds, and shredded chicken. Drizzle the remaining lemon vinaigrette on top and toss well.
# Notes:
01 -
For best flavor, marinate the chicken for a few hours before cooking.
02 -
Ensure the chicken is cooked to an internal temperature of 165°F for food safety.