Ingredients
Scale
- 2 cups Cooked Chicken Breast (Shredded or diced)
- 1 can Mandarin Oranges (Drained)
- 4 cups Mixed Salad Greens (Includes spinach, arugula, or romaine)
- 1 Red Bell Pepper (Diced)
- 1 medium Cucumber (Sliced)
- 2 Green Onions (Thinly sliced)
- 2 tablespoons Sesame Seeds (For garnish)
- 1 tablespoon Honey (For dressing)
- 2 tablespoons Soy Sauce (Low-sodium preferred)
- 2 tablespoons Olive Oil (For dressing)
- 1 tablespoon Rice Vinegar (For dressing)
Instructions
- Prepare the chicken by seasoning it with salt and pepper. Grill or sauté until fully cooked, about 6-8 minutes per side. Cool and shred or dice.
- Rinse the mixed salad greens under cold water and dry them before placing them in a large mixing bowl.
- Dice the red bell pepper and slice the cucumber. Add these vegetables to the bowl with the salad greens.
- Add the drained mandarin oranges to the mixing bowl, folding them in gently.
- In a separate bowl, whisk together honey, soy sauce, olive oil, rice vinegar, salt, and pepper until smooth.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Sprinkle sesame seeds on top for added texture and flavor.
- Serve immediately or store in the fridge for up to an hour, keeping the dressing separate until serving.
- Plate the salad and garnish with additional sesame seeds or green onion slices.
Notes
Marinate the chicken for a couple of hours for even more flavor. This salad is great for meal prep, just keep the dressing separate until ready to serve.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg