Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing
This traditional salad has become popular at quick-service restaurants. Enjoy it at home. Try the variations for a different salad every time. The small delicate spinach leaves are milder than the mature ones, also referred to as young spinach.
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free
Taste and TextureCrunchy, Fruity, Light, Nutty, Savory, Sweet, Tangy, Umami
Type of DishMain Course Salad, Salad
- ¼ cup (50 mL) vegetable oil
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) white vinegar
- 2 tbsp (25 mL) snipped fresh parsley
- ¼ tsp (1 mL) salt
- Pinch freshly ground black pepper
- 2 to 3 drops hot pepper sauce
- 6 oz (175 g) baby spinach (see Notes)
- 1 cup (250 mL) sliced celery
- ¼ cup (50 mL) thinly sliced green onions
- 1 can (10 oz/284 mL) mandarin orange segments, drained
- 4 chicken breasts, grilled, cut into ¼-inch (0.5 cm) strips
- Caramelized Almonds
Sweet-and-Sour Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least 1 hour. Refrigerate for up to 3 weeks.
Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.
Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with Caramelized Almonds.
Double the dressing recipe and use half to marinate the raw chicken for at least 30 minutes in the refrigerator before grilling. Be sure to drain the chicken and discard the marinade.
To make this a warm salad, heat the dressing to just below boiling before pouring it over that salad topped with freshly grilled chicken. Perfect during cool weather.
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2003 Donna Washburn and Heather Butt