Mandarin Chicken Salad

Hi there! I was all set to make The Frugal Girl’s Mandarin Chicken Salad recipe for dinner last night when inspiration struck.

I followed the recipe for the dressing exactly – and boy, is it ever yummy – but then I got a bit creative with the substitutions for the actual salad.

The original recipe called for two different types of lettuce, rice noodles, mandarin oranges and roasted sliced almonds. I changed things up a bit and used romaine lettuce, blue cheese, red onion, mandarin oranges and pecans. (Incidentally, everything but the red onion came from Aldi).

For the chicken, hubby put some chicken seasoning on it (also from Aldi) and grilled it.

Then I sliced the chicken diagonally and served it warm over the salad.

The end result was very delicious and very easy.

This is a great summer recipe because you don’t have to turn on the oven on a hot day, plus it comes together rather quickly.

Mandarin Chicken Salad II (A variation of The Frugal Girl’s Mandarin Chicken Salad)


  • 1/2 C corn syrup (could also try honey or even maple syrup)
  • 3 T white vinegar
  • 2 T pineapple juice (or the juice from the drained oranges)
  • 4 tsp white sugar
  • 1 T brown sugar
  • 1 T rice wine vinegar
  • 1 T soy sauce
  • 1 tsp sesame oil (I was fresh out so I used olive oil instead)
  • 1/4 tsp ground ginger
  • 1/4 tsp ground mustard
  • 1/8 tsp salt
  • 1/8 tsp paprika
  • dash garlic powder
  • dash black pepper
  • 1/2 C vegetable oil (or olive oil)
  • 1/2 tsp sesame seeds (optional)


  • 4 chicken breast fillets
  • 2 bunches romaine lettuce, washed and chopped into bite-size pieces
  • 1/2 – 3/4 C blue cheese crumbles
  • 1 15 oz can mandarin oranges, drained
  • 1/3 C diced red onion
  • 1/2 C pecans

Measure all dressing ingredients into a clean jar with a screw top lid and shake to combine. Sprinkle each chicken breast with the chicken seasoning. Grill on medium/high heat until done. Let rest for 15 minutes before cutting into slices.

To serve, layer lettuce, oranges, blue cheese, red onion and pecans on four dinner plates. Lay warm sliced chicken over the top of each salad. Drizzle with prepared dressing.


Published in: on July 27, 2011 at 5:30 am  Comments (2)  
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2 CommentsLeave a comment

  1. Ooh, that looks SUPER tasty!

    • That’s funny, I was going to leave you a comment on your post, but you beat me to it. Guess I need to take your advice and get up earlier, LOL;) Thanks for sharing your recipe!

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