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


  1. Add baby arugula to a large bowl, then top with chicken, red peppers, carrot ribbons, cilantro, oranges, almonds and scallions.
  2. 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.
  3. Drizzle dressing over the salad and serve right away.

Cook’s Notes

  1. Use a vegetable peeler to cut the carrot into ribbons.
  2. To cut the scallions “on the bias” means to cut them diagonally.
  3. If you do not have leftover or meal-prepped shredded chicken, rotisserie chicken is a great option for this salad.