Mandarin chicken salad with toasted almonds

This salad recipe is great as a weeknight meal, or makes a good filling for a wrap. The chicken can be made ahead and added to the salad cold, or hot straight from the pan

  • 30 mins preparation
  • Serves 4
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Mandarin chicken salad
  • 3 tablespoon soy sauce
  • 1/2 tablespoon grated ginger
  • 2 clove garlic, crushed
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon sesame oil
  • 2 boneless chicken breasts, halved and cut in thin slivers
  • 2 cup or 3 cups of baby spinach leaves
  • 3 cup pre-mixed slaw (this recipe used a colourful one with red cabbage)
  • 1 cup bean sprouts or snow pea shoots
  • 3 mandarins, peeled and segmented
  • 1/4 cup toasted sliced almonds
  • 1/4 cup mandarin juice (approximately 2 mandarins)
  • 1 tablespoon zest (approximately 2 mandarins)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar


  • 1
    Combine the soy sauce, ginger, garlic, brown sugar and sesame oil in a bowl. Add the sliced chicken and toss to coat. Set aside for 10-15 minutes to marinate.
  • 2
    While the chicken is marinating, make the dressing: combine the mandarin juice, zest, mayonnaise and vinegar in a small jug, whisk till combined and set aside.
  • 3
    Grill, fry or barbecue the chicken. While the chicken is cooking toss the spinach, coleslaw and sprouts together and arrange on a platter.
  • 4
    Scatter the mandarin segments over the platter. Drizzle with the dressing, pile on the cooked chicken and top with toasted almonds.


  • PER SERVE: Energy: 426kcal, 1784kj Protein: 34g Fat: 22.7g Saturated fat: 3.3g Cholesterol: 101mg Carbohydrate: 18g Fibre: 6.7g Sodium: 1056mg