Mandarin Chicken Salad with Toasted Almonds

Mandarin Chicken Salad with Toasted Almonds

  • Preparation time

    30 mins
  • Cook time

    10 mins
  • Serves 4


  • 3 tbsp soy sauce
  • 1/2 tbsp grated ginger
  • 2 cloves garlic, crushed
  • 1/2 tbsp brown sugar
  • 1/2 tsp sesame oil
  • 2 boneless chicken breasts, halved and cut in thin slivers
  • 2 cups or 3 cups of baby spinach leaves
  • 3 cups pre-mixed slaw
  • 1 cup bean sprouts or snow pea shoots
  • 5 or 6 mandarins
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup mayonnaise
  • 1 tbsp cider vinegar


  1. Combine the soy sauce, ginger, garlic, brown sugar and sesame oil in a bowl. Add the sliced chicken and toss to coat. Set aside for 10-15 minutes to marinate.

  2. While the chicken is marinating, make the dressing: combine 1/4 cup of mandarin juice (approx 2 mandarins), 1 tbsp of mandarin zest, mayonnaise and vinegar in a small jug, whisk till combined and set aside.

  3. Grill, fry or barbecue the chicken. While the chicken is cooking toss the spinach, coleslaw and sprouts together and arrange on a platter.

  4. Scatter the segments of 3 mandarins over the platter. Drizzle with the dressing, pile on the cooked chicken and top with toasted almonds.

This recipe was sent in by Food to Love .