Want to do something different with that leftover chicken? Try this healthy take on an Asian chicken salad. It’s sweet, savory, refreshing — and oh-so-crunchy. Mandarin oranges are the star of the show, not just for their sweetness but also because they’re loaded with vitamins, minerals, and antioxidants.
Number of Servings: 4
Prep Time: 15 min.
Cook Time: 0 min.
Total Time: 15 min.
- 4 ounces (about 4 packed cups) baby arugula
- 12 ounces (about 4 cups) cooked shredded chicken
- 1 medium red pepper, cut into matchsticks
- 1 small carrot, shaved into short ribbons
- ½ cup roughly chopped cilantro
- 1 (10.7-ounce) can mandarin oranges in own juice, juice reserved
- ¼ cup sliced almonds
- 2 scallions, cut on the bias
- ¼ cup olive oil
- 2 tablespoons reserved juice from mandarin oranges
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- Juice of 1 lime
- 1 teaspoon chopped fresh mint
- ¼ teaspoon salt
- Add baby arugula to a large bowl, then top with chicken, red peppers, carrot ribbons, cilantro, oranges, almonds and scallions.
- In a small measuring cup, whisk together the olive oil, 2 tablespoons of reserved mandarin orange juice, sesame oil, rice vinegar, honey, garlic, lime juice, mint and salt.
- Drizzle dressing over the salad and serve right away.
- Use a vegetable peeler to cut the carrot into ribbons.
- To cut the scallions “on the bias” means to cut them diagonally.
- If you do not have leftover or meal-prepped shredded chicken, rotisserie chicken is a great option for this salad.