20 Minute Mandarin Chicken Salad Recipes

MANDARIN CHICKEN SALAD

Steps:

• Mix dressing and toss with salad.
• Serve at once.

CHINESE CHICKEN SALAD

Steps:

• Gather all the ingredients.
• Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 10 minutes.
• In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite sizes and place into a bowl.
• Optional - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
• In a small fry pan, add sweetener and Rice Vinegar and bring to boil. Once boiling, remove from heat, transfer to a mixing and let it cool. Note - if using a traditional sweetener like sugar, you can skip this step and add the ingredients directly into a mixing bowl.
• Once liquid is cooled from step above, mix in Dark Toasted Sesame Oil, vegetable oil, salt, black pepper and set aside.
• Once 10 minutes has passed, pull chicken from pot and place onto a cutting board. With a knife and tongs, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
• Combine shredded chicken, sliced/crushed almonds, dressing (to taste) into lettuce bowl and toss well. Note - make sure you vigorously shake/mix dressing prior to serving as settling will occur.

20-MINUTE MANDARIN CHICKEN SALAD

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture.
• Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
• In large bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

MANDARIN CHICKEN SALAD

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
• Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.

MANDARIN CHICKEN SALAD

Steps:

• In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. , Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.

MANDARIN CHICKEN SALAD

Steps:

• In a skillet, combine chicken, water, vinegar, brown sugar, 1 tbsp oil, soy sauce and bouillon.
• Cook, and stir over medium heat for 15-20 minutes, or until chicken is tender, and the liquid has evaporated.
• Meanwhile, for the dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard powder, onion, and remaining oil until blended.
• Arrange salad greens on a platter.
• Top with mandarin oranges, chicken mixture and chow mein noodles.
• Sprinkle with green onions and almonds.
• Serve with dressing.