Mandarin, Chicken & Avocado Salad

Name: Mandarin, Chicken & Avocado Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: california
Ingredients: 400 g chicken breast (boneless, skinless); 2 tbsp olive oil (for chicken marinade and dressing); 1 pinch salt (for chicken seasoning); 1 pinch black pepper (freshly ground); 1 pinch garlic powder; 200 g mixed salad greens (spring mix or romaine, washed and dried); 4 pcs mandarin orange (peeled and segmented); 2 pcs avocado (ripe, diced); 0.5 pcs red onion (small, thinly sliced); 3 tbsp sliced almonds (toasted); 2 tbsp lemon juice (freshly squeezed); 1 tsp honey; 1 tsp dijon mustard

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, refreshing salad that combines juicy mandarin oranges, creamy avocado, and tender grilled chicken over a bed of crisp greens. Tossed in a zesty homemade citrus vinaigrette, this salad hits every note — sweet, savory, tangy, and creamy — in every forkful. Perfect for a light lunch or a stunning dinner centerpiece.

PREP

15m

COOK

10m

SERVES

1 CUP

446 cal

SERVINGS

METHOD · 7 STEPS

prep
Season and prepare the chicken breast.
1.Pat the chicken breast dry with paper towels.
2.Drizzle 1 tbsp olive oil over the chicken and rub to coat.
3.Season both sides with 1 pinch salt, 1 pinch black pepper, and garlic powder.
TIPBring chicken to room temperature for 10 minutes before grilling — it cooks more evenly.
grill · ~15 min
Grill the chicken breast until cooked through.
1.Heat a grill pan or outdoor grill over medium-high heat.
2.Place the chicken breast on the hot grill and cook 6-7 minutes per side.
3.Check internal temperature reaches 165°F (74°C) using a meat thermometer.
4.Transfer to a cutting board and let rest 5 minutes before slicing.
TIPDon't press down on the chicken while it grills — you'll squeeze out the juices.
prep
Prepare all the salad ingredients.
1.Peel the mandarin oranges and separate into segments.
2.Halve the avocados, remove the pit, and dice the flesh into bite-sized cubes.
3.Thinly slice the red onion into half-moons.
roast · ~3 min
Toast the sliced almonds.
Place sliced almonds in a dry skillet over medium heat. Stir frequently and toast until golden and fragrant, about 2-3 minutes. Transfer immediately to a cool plate to prevent burning.
TIPWatch closely — almonds go from golden to burnt in seconds.
mix
Whisk the citrus vinaigrette.
In a small mixing bowl, combine 1 tbsp olive oil, lemon juice, honey, dijon mustard, 1 pinch salt, and 1 pinch black pepper. Whisk until emulsified and smooth.
TIPWhisk vigorously until the dressing looks cloudy and unified — that's when it's properly emulsified.
assemble
Assemble the salad.
1.Slice the rested chicken breast across the grain into thin strips.
2.In a large bowl, layer the mixed salad greens, mandarin segments, diced avocado, and sliced red onion.
3.Arrange the sliced chicken on top.
serve
Drizzle with vinaigrette, garnish with toasted almonds, and serve immediately.
Pour the citrus vinaigrette evenly over the salad. Scatter toasted sliced almonds on top and serve right away while the chicken is still slightly warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Segregate mandarin segments over a bowl to catch juice — use that juice in the dressing for extra citrus flavor.
2
Slice avocado just before assembling to prevent browning; toss with a squeeze of lemon juice if prepping ahead.
3
Rest the grilled chicken for a full 5 minutes before slicing to keep it moist and juicy.
4
Toast almonds in a dry pan over medium heat, shaking constantly — they burn in seconds once fragrant.
5
Make the vinaigrette up to 3 days ahead; shake or whisk before dressing the salad.
6
Toss the salad with dressing just before serving to keep the greens crisp and the avocado intact.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace the chicken with grilled halloumi or chickpeas for a protein-rich, meat-free version that still satisfies with salty, savory notes.

gluten free

Gluten-free

This salad is naturally gluten-free; just ensure your Dijon mustard is certified gluten-free for those with sensitivities.

low carb

Low-carb

Skip the honey in the dressing and reduce the mandarin segments to half the amount for a lower-sugar, keto-friendly option without sacrificing flavor.

nut free