Mandarin Orange Chicken Salad is a popular lunch option at many American restaurants and is simple to prepare at home. This version balances crunchy vegetables, tender chicken, crispy wonton strips, and a plum-ginger vinaigrette for an eye-catching, flavorful meal.
There’s something about a towering, well-dressed chicken salad that grabs your attention the moment it arrives at the table. The Mandarin Orange Chicken Salad has become an American restaurant staple—an approachable, customizable composed salad that emphasizes contrasts in texture and bright, sweet-savory flavors.
This salad is inspired by dishes often labeled “Chinese” on U.S. menus, though it is an American creation rather than an authentic regional Chinese recipe. That freedom makes it especially adaptable: swap vegetables, add different crunchy toppings, or tweak the vinaigrette to suit your pantry and taste.
Building the Salad Base
A great Mandarin Orange Chicken Salad starts with plenty of crisp vegetables. I like a mix of shredded red cabbage and iceberg lettuce for crunch and color, plus thinly sliced snow peas, shredded carrots, and sliced scallions for freshness.
Other good options include Napa cabbage, red bell pepper, or bean sprouts. To keep the texture even, slice or shred vegetables thinly so each bite is light and crisp. If you prefer to save time, use the shredding disk on a food processor for the cabbage and carrots.
Making the Plum Vinaigrette
The plum-ginger vinaigrette is central to this salad’s appeal. Start with a base of sweet-tangy plum sauce, then whisk in fresh grated ginger, minced garlic, rice wine vinegar, light soy sauce, a little toasted sesame oil, and a neutral oil such as canola or vegetable oil to emulsify the dressing.
Adjust sweetness, acidity, or salt to taste. If you like heat, add Sriracha or another chili sauce a little at a time until it reaches the spice level you enjoy.
What Kind of Chicken Should I Use?
Use cooked boneless, skinless chicken breasts, shredded or cubed. Poached chicken produces an especially tender, juicy texture, but leftover roasted or rotisserie chicken works well too—just be mindful of added salt if the bird is pre-seasoned.
Both poached and roasted chicken can be prepared in advance, making this salad an excellent option for meal prep or quick lunches during a busy week.
The Add-Ins
A few select add-ins elevate this salad. Mandarin orange segments provide bright, juicy sweetness—use jarred or fresh when in season. Satsumas or other mandarins are especially sweet and pair beautifully with the dressing.
Sliced almonds add toasted nuttiness and extra crunch. The finishing touch for many is crispy noodles or fried wonton strips; these bring a satisfying contrast to the tender chicken and crisp vegetables. For the best presentation, toss the salad with dressing first, then gently add the mandarins and almonds so they remain intact. Top the plated salad with a mound of wonton strips just before serving.
More Salad Ideas
- Sesame Ginger Carrot Salad
- Balsamic Grilled Chicken Salad
- Orzo Salad with Feta
- Bang Bang Chicken Salad
- Spinach Pea Salad with Bacon and Sausage
Mandarin Orange Chicken Salad — Recipe
Ingredients
Salad
- 2 cups shredded red cabbage
- 1 cup shredded iceberg lettuce
- 1/2 cup thinly sliced snow peas
- 1/2 cup shredded carrots
- 1/3 cup thinly sliced scallions
- 2–3 cups cooked shredded chicken breast (poached, roasted, or rotisserie)
- 1/4 cup sliced almonds
- 3/4 cup mandarin orange segments (fresh or jarred)
- 1/2 cup fried wonton strips or crispy noodles
Vinaigrette
- 1/4 cup plum sauce
- 1/2 teaspoon grated fresh ginger
- 1 large garlic clove, minced
- 3 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons canola or vegetable oil
- Kosher salt and ground white pepper, to taste
- Sriracha or other hot sauce, optional for heat
Instructions
Assemble the Salad
- In a large bowl, combine the shredded cabbage, shredded lettuce, snow peas, carrots, scallions, and cooked chicken. Set the almonds and mandarin segments aside for now so they stay intact.
Make the Vinaigrette and Serve
- Whisk together the plum sauce, grated ginger, minced garlic, rice wine vinegar, soy sauce, and sesame oil. Slowly whisk in the canola oil until the dressing is emulsified. Season with salt and ground white pepper to taste. Add Sriracha if you want a spicy kick.
- Toss the salad with just enough vinaigrette to coat the vegetables and chicken. Gently fold in the sliced almonds and mandarin segments.
- Mound the salad on a serving plate and top with fried wonton strips or crispy noodles. Serve immediately, offering any remaining dressing at the table.
Notes and Variations
- Replace the iceberg lettuce with shredded Napa cabbage for a slightly different texture and flavor.
- Swap the snow peas for thinly sliced red bell pepper or bean sprouts.
- Add Sriracha to the vinaigrette for heat, adjusting to taste.
- Sprinkle toasted sesame seeds over the top before serving for extra aroma and crunch.
How to Poach Chicken Breasts
- Place two boneless, skinless chicken breasts in a pot in a single layer if possible. Sprinkle with 1/2 teaspoon kosher salt.
- Add about 1 teaspoon whole peppercorns and aromatics such as a garlic clove, fresh herb sprigs, or a dried bay leaf.
- Cover the chicken with water by about 1 inch. Bring to a gentle simmer over medium heat, then reduce the heat to maintain a low simmer and cover the pot.
- Cook until the thickest part of the breasts reaches 165°F (74°C), typically 5–14 minutes depending on size. Cool slightly, then shred or slice.
- Store poached chicken, covered, in the refrigerator for up to 3–4 days.
Nutrition Estimate
Calories: 707 kcal | Carbohydrates: 35 g | Protein: 45 g | Fat: 43 g | Saturated Fat: 7 g | Cholesterol: 119 mg | Sodium: 1028 mg | Fiber: 5 g | Sugar: 9 g
This Mandarin Orange Chicken Salad is a balanced, colorful entree that’s easy to customize. It’s perfect for a satisfying lunch or a light dinner and comes together quickly when you have cooked chicken on hand.