Asian Chicken Salad

This Asian Chicken Salad is the perfect combination of savory and sweet. Loaded with shredded chicken, green onions, mandarin oranges, and candied almonds… it makes a delicious side dish that doubles as a meal!

The first time I tried this salad… or a version of it… was probably 20 years ago, at a friend’s house, when her mother-in-law brought it to a family get together. She called it “Mandarin Salad”… and I instantly fell in love.

I loved how simple, yet delicious, it was… so quick and easy to throw together, and one of those salads everyone is drawn to.

So when I ran across the recipe for it a few weeks ago, I knew I had to make it. Of course, tastes change over the years, and so I made a few changes to the original. Namely, I used light olive oil instead of canola oil and less sugar in the dressing, I used romaine lettuce instead of iceberg, and I added shredded chicken.

And you guys, let me tell you. It’s even better than I remember it! So good that my daughter and I ate it three days in a row… by choice. So good that I added it to my permanent summer rotation.

Best of all, it’s super easy to prep in advance. Just chop up a bunch of celery and green onions, cook and shred some chicken, whip up an extra batch of the dressing, and you’re ready for the week!

what you’ll need for this recipe

Romaine – The original recipe called for a combination of iceberg and romaine lettuce, but I just used 2 hearts of romaine. Substitute any type of lettuce you prefer.

Chicken – Chicken adds flavor, texture, and protein to this salad, making it a substantial option for lunch or dinner. I added 2 cups cooked, shredded chicken. Rotisserie chicken or cooked, shredded chicken breasts work well.

Mandarin oranges – Mandarin oranges add delicious sweetness to the salad, and you can use either fresh or canned. I used one 11 ounce can of mandarin oranges, drained.

Green onions & celery – Chopped green onions and celery add delicious flavor and crunchiness to this salad. I added 1/2 cup chopped celery and 4 green onions.

Sliced almonds – Sliced almonds are candied in sugar for this recipe, adding crunchy sweetness to the salad. I used 1/2 cup sliced almonds, candied in 2 Tablespoons granulated sugar.

Dressing – A simple dressing made from light olive oil, white vinegar, parsley, sugar, salt & pepper is the perfect complement and finishing touch.

how to make asian chicken salad

Chop the veggies. Chop the romaine, celery, and onions to desired size.

Candy the almonds. Make the candied almonds by combining sliced almonds and granulated sugar in a small skillet. Heat over medium-low heat, stirring constantly, until sugar is melted and begins to brown. Remove from heat to cool, then break apart.

Make the dressing. Make the dressing by combining the olive oil, vinegar, parsley, sugar, salt & pepper in a small jar. Shake until sugar is completely dissolved.

Assemble. Add the romaine to a large salad bowl. Top with chicken, oranges, celery, green onions, and candied almonds. Drizzle with dressing as desired.

storage tips

To keep this salad fresh longer, the best way to store it is without the dressing. I usually dress individual portions instead of the entire salad… just in case! Store leftovers in the refrigerator, covered, for up to 3 days.