The mandarin chicken salad is a colorful, crunchy, and crave-worthy meal that’s as easy to make as it is to love. With bright citrus, tender chicken, crisp greens, and a zippy dressing, it delivers a perfect balance of flavors and textures.
It’s healthy, satisfying, and customizable to suit your taste. Whether you’re prepping lunches or serving a crowd, this salad is sure to become a new favorite in your recipe lineup.
I still remember the first time I tossed together a mandarin chicken salad. I had leftover rotisserie chicken in the fridge, a can of mandarin oranges in the pantry, and a craving for something fresh but satisfying. I wasn’t expecting anything special—but one bite and I was completely sold.
This salad has everything going for it: juicy citrus, tender chicken, crunchy almonds, and crispy noodles all tossed in a tangy-sweet Asian-inspired dressing. It’s light but filling, fresh but flavorful—and it comes together in just minutes. Whether I’m prepping lunch for the week or making a crowd-pleasing dish for a potluck, this is one of my go-to recipes.
Let me show you how to make a Mandarin Chicken Salad that tastes like it came from your favorite café, but with a homemade touch that’s even better.
Ingredients
Here’s what you need to make this refreshing salad:
- Cooked chicken breast – 2 cups, shredded or chopped
- Mandarin oranges (canned, in juice) – 1 cup, drained
- Romaine lettuce – 5 cups, chopped
- Red cabbage – 1 cup, shredded
- Shredded carrots – 1/2 cup
- Green onions – 2, thinly sliced
- Slivered almonds – 1/4 cup, toasted
- Crunchy chow mein noodles – 1/2 cup
- Sesame seeds – 1 tablespoon (optional)
For the Dressing:
- Rice vinegar – 3 tablespoons
- Soy sauce – 2 tablespoons
- Sesame oil – 1 tablespoon
- Honey – 1 tablespoon
- Olive oil – 2 tablespoons
- Garlic – 1 clove, minced
- Fresh ginger – 1/2 teaspoon, grated
- Salt & pepper – to taste
Cooking Time
This salad is quick and easy with no stovetop required (unless you cook your own chicken).
- Prep Time: 15 minutes
- Cooking Time: 0–10 minutes (depending on chicken)
- Total Time: 15–25 minutes
Equipment You Need
You’ll only need a few tools to put this together.
- Cutting board & knife – to chop chicken and green onions
- Mixing bowl – for tossing the salad
- Small bowl or jar – for mixing the dressing
- Tongs or salad spoon – for serving
- Can opener – to open mandarin oranges
How to Make Mandarin Chicken Salad?
This salad comes together in a few easy steps—and it’s as colorful as it is delicious!
Step 1: Make the Dressing
In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey, olive oil, minced garlic, and grated ginger. Season with salt and pepper. If you’re using a jar, shake it up until fully combined.
Taste and tweak it—add a little more honey for sweetness or more soy sauce for a deeper flavor.
Step 2: Prepare the Base
In a large bowl, combine the chopped romaine lettuce, shredded red cabbage, and carrots. These provide a crisp and colorful base that holds up well to the dressing and toppings.
Add the sliced green onions for a fresh bite that complements the sweet and savory mix.
Step 3: Add Protein and Fruit
Toss in the cooked chicken. You can use rotisserie, grilled, or leftover chicken breast—just make sure it’s chopped or shredded for easy eating.
Next, add the mandarin oranges. Gently fold them in so they don’t break apart. They add juicy bursts of citrus in every bite!
Step 4: Top It Off
Just before serving, sprinkle in the toasted slivered almonds, crunchy chow mein noodles, and sesame seeds if using. These textures take the salad to the next level.
Drizzle the dressing over the top and toss gently to coat everything evenly. Or keep it on the side for serving if you’re prepping in advance.
And voilà! You’ve got a fresh, satisfying salad that’s perfect for lunch, dinner, or potlucks.
Any Topping and Tips for Mandarin Chicken Salad?
Here are some tasty ideas and tips to elevate your mandarin chicken salad game.
- Use grilled or shredded rotisserie chicken: Rotisserie chicken is super convenient and flavorful, but grilled chicken adds a smoky note that works beautifully with the citrus dressing.
- Chill your oranges before adding: Cold mandarin oranges give the salad a refreshing pop, especially on a hot day. Drain them well to avoid watering down the dressing.
- Toast your almonds for more flavor: Lightly toasting the almonds in a dry pan enhances their nuttiness and crunch—just a few minutes makes a big difference.
- Add avocado or edamame for creaminess and protein: For a heartier twist, diced avocado adds creaminess while shelled edamame brings more plant-based protein.
- Use Napa cabbage for an Asian-style twist: Swap out some of the romaine for Napa cabbage for a tender yet crunchy texture that pairs well with the sesame dressing.
How to Store Leftovers Mandarin Chicken Salad?
This salad can be prepped ahead, but a few storage tricks will help keep it fresh and crisp.
Refrigeration
If you’ve already tossed everything with dressing, store leftovers in an airtight container and eat within 1 day. The lettuce and chow mein noodles can become soggy if left too long.
To extend freshness, store components separately:
- Salad greens, veggies, and chicken in a container (up to 3 days)
- Mandarins in a separate container
- Dressing in a jar in the fridge (up to 5 days)
- Nuts and noodles in a zip-top bag at room temp
Assemble just before serving for maximum crunch and flavor.
Freezing
Freezing is not recommended. The fresh vegetables, fruit, and dressing won’t thaw well, and the textures will suffer.
What I Wish I Knew Before Making This Dish?
The first time I made this salad, I added the crunchy noodles and almonds too early. By the time we sat down to eat, they’d lost their crispiness! Now I always add them right before serving, and it makes such a difference.
I also used to pour all the dressing on at once, but I’ve learned to dress lightly, toss, taste, and then adjust. This keeps the flavors balanced and the texture just right.
Lastly, I was surprised how versatile this salad is! I’ve taken it to potlucks, made it for Sunday meal prep, and even served it at baby showers. It’s always a hit, and people constantly ask for the recipe. Now it’s a staple in my kitchen—and probably always will be!
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