Author:
Kevin Curry
Mandarin Orange Salad
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With my mandarin orange salad recipe, enjoying a simple yet tasty orange salad has never been easier. Whether you want to implement more vegetables and fruits into your diet or just improve your salad game, look no further than this simple salad with oranges. With its bold and interesting flavors, this orange salad will help you wow anyone who tries it.
Well, I can talk about how great this salad is and how it is full of protein with next to no carbs for hours. However, I think it is best that we go over how to make this mandarin salad recipe. So, roll up your sleeves and let’s get cooking.
How to Make Orange Salad
To begin with, let’s go over what this simple salad with mandarin oranges consists of. This salad is a mixture of romaine lettuce, coleslaw, purple cabbage, and sugar snap peas with chicken breast and to top it off the star of the salad, the mandarin orange slices.
If you wish, you could always incorporate additional ingredients into the salad such as spinach or maybe even swap out the chicken with your protein of choice.
No matter what, with this salad, you simply cannot go wrong.
More Fruit Salads
Looking for more delicious fruit salad recipes? Explore my collection for a variety of refreshing and healthy options to enjoy all year round. From classic fruit salads to creative combinations, there’s something for everyone!
Mandarin Orange Salad
Substitution
Note
for 4 servings:
- Salad
- 1 lb cooked chicken breast, chopped or pulled apart
- 2 1/2 cups Romaine lettuce, chopped
- 2 cups coleslaw
- 1 1/2 cups purple cabbage, shredded
- 1 cup sugar snap peas (or snow peas)
- 10oz mandarin oranges (if using the can MUST use oranges in water/liquid, not syrup)
- Dressing
- 1 1/2 tablespoon Dijon
- 2 tablespoons low sodium soy (or lite tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon ginger (minced, paste, or pieces)
- 5 tablespoons peanut oil
- juice from 1 orange (or half depending on preferences)
- 1 teaspoon agave (optional but recommended for a little sweetness)
- Garnish
- Chow mein noodles for crunch (while these are lower calorie, you should not load up on them)
- Almond slices for more crunch and to boost heartiness
- Cilantro for flavor
Instructions
Step 1
Begin by preparing the orange dressing. In a small bowl, whisk together the Dijon mustard, low sodium soy sauce, rice vinegar, minced ginger, peanut oil, juice from one orange (adjust according to preference), and optional agave for sweetness. Set aside.
Step 2
In a large mixing bowl, combine the chopped or pulled apart cooked chicken breast, chopped Romaine lettuce, coleslaw, shredded purple cabbage, and sugar snap peas. Gently toss the ingredients together until evenly distributed.
Step 3
Carefully add the mandarin oranges to the salad mixture. If using canned mandarin oranges, make sure to drain them thoroughly and rinse with water to remove excess syrup.
Step 4
Pour the prepared orange dressing over the salad mixture. Use a spatula or salad tongs to gently toss everything together, ensuring that the dressing coats all the ingredients evenly.
Step 5
Once the salad is well coated with the dressing, transfer it to a serving dish or individual salad bowls.
Step 6
Garnish the mandarin orange salad with chow mein noodles for a crunchy texture, almond slices for extra heartiness and crunch, and cilantro for added flavor.
Step 7
Serve immediately and enjoy the refreshing and flavorful Mandarin Orange Salad!
Step 8
Orange Dressing
- In a small bowl, combine the Dijon mustard, low sodium soy sauce (or lite tamari), rice vinegar, minced ginger (or ginger paste/pieces), and peanut oil.
- Squeeze the juice from one orange into the mixture. Adjust the amount of orange juice based on your preferred level of citrus flavor.
- Optionally, add a teaspoon of agave for a touch of sweetness, enhancing the overall flavor profile of the dressing.
- Whisk all the ingredients together until well combined and the dressing has a smooth consistency.
- Taste the dressing and adjust the seasoning if necessary, adding more soy sauce for saltiness, vinegar for acidity, or agave for sweetness, according to your taste preferences.
- Once the dressing is ready, set it aside until the salad is prepared and ready to be dressed.
for 1 of 4 servings (without garnish)
Mandarin Orange Salad
Kevin Curry
for 4 servings:
- Salad
- 1 lb cooked chicken breast, chopped or pulled apart
- 2 1/2 cups Romaine lettuce, chopped
- 2 cups coleslaw
- 1 1/2 cups purple cabbage, shredded
- 1 cup sugar snap peas (or snow peas)
- 10oz mandarin oranges (if using the can MUST use oranges in water/liquid, not syrup)
- Dressing
- 1 1/2 tablespoon Dijon
- 2 tablespoons low sodium soy (or lite tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon ginger (minced, paste, or pieces)
- 5 tablespoons peanut oil
- juice from 1 orange (or half depending on preferences)
- 1 teaspoon agave (optional but recommended for a little sweetness)
- Garnish
- Chow mein noodles for crunch (while these are lower calorie, you should not load up on them)
- Almond slices for more crunch and to boost heartiness
- Cilantro for flavor
-
Begin by preparing the orange dressing. In a small bowl, whisk together the Dijon mustard, low sodium soy sauce, rice vinegar, minced ginger, peanut oil, juice from one orange (adjust according to preference), and optional agave for sweetness. Set aside.
-
In a large mixing bowl, combine the chopped or pulled apart cooked chicken breast, chopped Romaine lettuce, coleslaw, shredded purple cabbage, and sugar snap peas. Gently toss the ingredients together until evenly distributed.
-
Carefully add the mandarin oranges to the salad mixture. If using canned mandarin oranges, make sure to drain them thoroughly and rinse with water to remove excess syrup.
-
Pour the prepared orange dressing over the salad mixture. Use a spatula or salad tongs to gently toss everything together, ensuring that the dressing coats all the ingredients evenly.
-
Once the salad is well coated with the dressing, transfer it to a serving dish or individual salad bowls.
-
Garnish the mandarin orange salad with chow mein noodles for a crunchy texture, almond slices for extra heartiness and crunch, and cilantro for added flavor.
-
Serve immediately and enjoy the refreshing and flavorful Mandarin Orange Salad!
-
Orange Dressing
- In a small bowl, combine the Dijon mustard, low sodium soy sauce (or lite tamari), rice vinegar, minced ginger (or ginger paste/pieces), and peanut oil.
- Squeeze the juice from one orange into the mixture. Adjust the amount of orange juice based on your preferred level of citrus flavor.
- Optionally, add a teaspoon of agave for a touch of sweetness, enhancing the overall flavor profile of the dressing.
- Whisk all the ingredients together until well combined and the dressing has a smooth consistency.
- Taste the dressing and adjust the seasoning if necessary, adding more soy sauce for saltiness, vinegar for acidity, or agave for sweetness, according to your taste preferences.
- Once the dressing is ready, set it aside until the salad is prepared and ready to be dressed.
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!