Chicken Salad With Mandarin Oranges And Pecans Food
MANDARIN ORANGE CHICKEN SALAD
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
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
CHICKEN SALAD WITH MANDARIN ORANGES AND PECANS
365 Ways to Cook Chicken. This is such an easy and adaptable recipe. Feel free to use canned chicken, arugula instead of the watercress. I added some leftover (plain) steamed green beans to the salad and that was good too. Grape tomatoes would be a nice adddition.
Provided by dicentra
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Toast pecans for 10-15 minutes.
- In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
- Drizzle on oil, vinegar, salt and pepper. Toss to coat.
Nutrition Facts : Calories 434.8, Fat 35, SaturatedFat 4.9, Cholesterol 52.5, Sodium 349, Carbohydrate 13, Fiber 3, Sugar 9, Protein 19.7
MANDARIN CHICKEN SALAD
From Southern Living Cookbook 1987 The caption beside the photo says: "Mandarin Chicken Salad is a blend of the traditional chicken salad ingredients with fruits and nuts. It's fancy enough for company."
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if I have chicken with skin, I skip the oil). Bake until done then after it's cooled a bit, chop chicken.
- After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill.
- Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.
BEST CHICKEN SALAD EVER
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g
MANDARIN PECAN SALAD
Toss together this refreshing salad from Jeaune Hadl Van Meter of Lexington, Kentucky. The crisp greens are mixed with nuts and citrus, then drizzled with a sweet-tart poppy seed dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.
Nutrition Facts : Calories 333 calories, Fat 26g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
MANDARIN ORANGE SALAD WITH PECANS
My mom uses almonds when she does this salad. I use pecans. You can also "candy" the pecans by putting thime in a pan with some sugar and cooking until the sugar has caramelized. Remove from the heat and pour onto foil and let cool. Break the pecans apart and toss with the salad.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the shallot, vinegar and oil (s).
- Season with salt and pepper, set aside.
- Right before serving, toss with the greens.
- Top each salad with orange slices and pecans.
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