MANDARIN CHICKEN SALAD

Loaded with crunchy carrots and sweet mandarin oranges, this Asian-inspired salad will brighten any meal. The zingy giner dressing is one to keep in your back pocket.

Author: 80 Acres Farms
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 miutes
Yield: 3-4 Servings 1x

Ingredients

Units Scale

FOR THE SALAD

(2) 4 oz. 80 Acres Farms BUTTER ME UP

1 lb. boneless, skinless chicken breasts or 2 cups of cooked rotisserie chicken, shredded

1 cup mandarin oranges, sliced or segmented

1 cup carrots, shredded

1/2 red cabbage, thinly chopped

1/2 cup green onions, chopped

1/3 cup sliced almonds

FOR THE DRESSING

3 tbsp. rice wine vinegar

3 tbsp. fresh orange juice

3 tbsp. olive oil

2 tbsp. tamari

2 tbsp. honey

1 tbsp. fresh ginger, grated

2 tsp. sesame oil

2 garlic cloves, minced

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Instructions

As a time-saving step, shred a store bought rotisserie chicken. If using, skip to Step 7.
If using fresh chicken, place 1 lb. of boneless, skinless chicken breasts into a large soup pot, add cold water, and cover the chicken by 2 inches.
Add salt and pepper as desired.
Bring the water to a low boil, then flip the chicken with a pair of tongs.
Reduce heat to low, cover with a lid, and simmer for an additional 10 minutes, or until the internal temperature reaches 165°.
Remove the chicken from the water and place it on a large cutting board. Let it cool for 5 minutes, then shred it.
In a small bowl, gently whisk all dressing ingredients together. Set aside.
Layer a shallow serving bowl or platter with BUTTER ME UP. Add additional salad ingredients.
Drizzle dressing over the salad and enjoy!