Go Back
+ servings

Asian Mandarin Orange Chicken Spinach Salad

Course: Salad
Cuisine: Asian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 -8 servings
Author: Michelle De La Cerda
Asian Mandarin Orange Chicken Spinach Salad ~ New twist on the classic mandarin orange spinach salad with noodles and chicken all tossed in Asian-inspired dressing.


  • Dressing/Marinade
  • 1 season packet from the noodles (remaining can be discarded or saved for a different use)
  • 1/3 cup rice vinegar
  • 1/2 cup oil (olive or other mild-flavored vegetable oil)
  • 1/2 tbsp sugar
  • 2 tbsp soy sauce
  • 1/4 tsp black pepper
  • 2 cloves garlic; minced/grated or 1/2 tsp granulated garlic
  • 1/2 tsp grated onion (it will be liquidity)
  • 1/3 cup mandarin juice (from the reserved can)
  • 2 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1 tbsp toasted sesame seeds
  • Salad
  • 2 chicken breasts (~1-1.5 lbs); cubed
  • 2 tbsp cooking oil
  • 3-7.7 oz pkgs Yakisoba Stir Fry Mandarin Orange; thawed
  • 10 oz pkg baby spinach; cleaned
  • 1/2 cup slivered almonds (1-2.25 oz pkg)
  • 1-15 oz can mandarin oranges; juice reserved (in juice or light syrup; not heavy syrup)
  • 1/2 cup chopped cilantro
  • Red pepper flakes (optional)


  1. Dressing/Marinade
  2. Whisk all the ingredients together.
  3. Remove 1/4 cup; set aside
  4. Cover the remaining and chill until ready to be used.
  5. Salad
  6. Place the cubed chicken in a zip-seal bag or other sealable container.
  7. Pour the reserved 1/4 cup of dressing over the chicken; close and toss well.
  8. Allow the chicken to marinate for at least 30 minutes, up to 4 hours.
  9. Remove the dressing from the refrigerator and allow to come to room temperature.
  10. Heat a large skillet/pan over medium high heat; add the oil.
  11. Pour the chicken and marinade in the pan and cook, 5-8 minutes depending on how thick the chicken has been cubed.
  12. Once done, set aside while assembling the salad.
  13. In a large bowl, add the spinach, noodles, and mandarin oranges; toss well.
  14. Add the cilantro, chicken, and almonds; toss again.
  15. Whisk the dressing together to re-emulsify then pour it over the salad; toss again.
  16. Serve and enjoy or cover and chill until ready to be served.
  17. Serve with the optional red pepper flakes.