Ingredients:

  • 2 cups cooked chicken, shredded or diced (about 300g)
  • 1 (11 ounce/312g) can mandarin oranges, drained
  • 1/2 cup sliced almonds (50g) (optional: pre-toasted)
  • 1/4 cup thinly sliced red onion (30g)
  • 4 cups mixed greens (about 140g), such as romaine lettuce, spinach, or spring mix
  • 1/4 cup chopped fresh cilantro (optional, 5g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons sesame oil (30ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon grated fresh ginger (about 5g)
  • 1 clove garlic, minced (about 3g)
  • 1/4 teaspoon red pepper flakes (optional) (1g)

Instructions:

  1. Toast Almonds (if not pre-toasted): Heat a dry skillet over medium heat. Add almonds and toast, stirring frequently, until lightly golden brown and fragrant, about 3-5 minutes. Let cool slightly.
  2. Prepare the Dressing: In a small bowl or jar, whisk together rice vinegar, sesame oil, soy sauce, honey (or maple syrup), ginger, garlic, and red pepper flakes (if using).
  3. Assemble the Salad: In a large bowl, combine the shredded chicken, mandarin oranges, red onion, toasted almonds, and cilantro (if using).
  4. Dress the Salad: Pour the dressing over the salad and toss gently to combine.
  5. Serve: Arrange mixed greens on plates or in a serving bowl. Top with the chicken salad. Serve immediately.