Chicken Avocado And Mandarin Orange Salad Recipes

MANDARIN ORANGE CHICKEN SALAD

Mandarin Orange Chicken Salad image

My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl, Oakfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

3/4 pound boneless skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
2 teaspoons canola oil
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 tablespoons thinly sliced green onions
DRESSING:
2 tablespoons white vinegar
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 308 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

ORANGE-AVOCADO CHICKEN SALAD

Orange-Avocado Chicken Salad image

Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. -Shelia Garcia, Mantachie, Mississippi

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup lime juice
2 teaspoons salt, divided
4 cups cubed cooked chicken
2 cups frozen peas, thawed
1 cup coarsely chopped carrots
1/2 cup thinly sliced celery
1/3 cup minced fresh parsley
1 cup mayonnaise
3 tablespoons orange juice
1/4 teaspoon pepper
Torn salad greens
6 medium navel oranges, peeled and sectioned
4 medium ripe avocados, peeled and sliced
1/4 cup thinly sliced green onions

Steps:

In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.

Nutrition Facts : Calories 385 calories, Fat 28g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 577mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.

CHICKEN, AVOCADO AND MANDARIN ORANGE SALAD

Chicken, Avocado and Mandarin Orange Salad image

Make and share this Chicken, Avocado and Mandarin Orange Salad recipe from Food.com.

Provided by TasteTester

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces mixed salad greens (I like the butter lettuce mix or the romaine mix)
15 ounces mandarin oranges, well-drained
6 ounces of cooked and sliced chicken breasts
2 very thin slices red onions, cut in half and sliced into crescents
1/4 cup pecans, toasted
1/2 cup of bottled light Italian dressing or 1/2 cup balsamic vinaigrette dressing
2 ripe avocados, pitted, peeled and cut into chunks (I use Haas avocados, the dark-skinned avocados, but California avocados could also be used)

Steps:

In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans.
In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.

AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN

Avocado Salad with Orange-Wasabi Glazed Chicken image

A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.

Provided by Darren Bezanson

Categories Salad Vegetable Salad Recipes Avocado Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

4 grilled skinless, boneless chicken breast halves
1 cup white sugar
¼ cup water
½ cup red wine
1 cup orange juice
1 teaspoon wasabi paste
½ cup diced tomatoes
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
2 limes, juiced
2 avocados - peeled, pitted and diced
salt and pepper to taste
hot sauce to taste
1 (10 ounce) package mixed salad greens, rinsed and dried

Steps:

Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g

AVOCADO AND MANDARIN ORANGE SALAD

Avocado and Mandarin Orange Salad image

Given to me by a society matron who used this as her "presentation salad" at luncheons. I recommend cutting back on the oil a bit.

Provided by KLHquilts

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup wine vinegar
3/4 cup salad oil
1/2 cup orange juice (fresh is best)
1/2 teaspoon dry mustard
2 teaspoons grated orange peel
1 lemon, juice of
1/4 cup sugar
1/2 teaspoon salt
2 cups mandarin oranges
2 small purple onions
2 avocados
2 heads romaine lettuce
1 head lettuce (any leaf-type lettuce)

Steps:

Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
Drain mandarin oranges.
Slice onions into very thin slices.
Combine mandarin oranges, sliced avocados and onion rings.
Cover orange/avocado/onion mixture with dressing and refrigerate.
Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.

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