Mandarin Tossed Chicken Salad With Cashew Dressing For 1 Recipes

CHINESE CHICKEN SALAD WITH CASHEWS

Chinese Chicken Salad with Cashews image

With so many layers of flavor and so many delicious textures, this Chinese Chicken Salad with Cashews is a perfectly satisfying warm weather meal!

Provided by Blair Lonergan

Time 30m

Number Of Ingredients 16

Ingredients

4 cups diced, cooked chicken ((grilled chicken or a store-bought rotisserie chicken work well))
2 ribs celery, chopped
1 head of romaine lettuce, chopped
2 red bell peppers, seeded and chopped
4 green onions, sliced
1 cup mandarin oranges, drained
1 cup salted cashews
1 cup Chinese chow mein noodles
¼ cup sesame oil
¼ cup olive oil or avocado oil
½ cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
4 teaspoons sugar
1 teaspoon salt
Freshly ground pepper (to taste)

Steps:

Add all ingredients to a jar with a tight lid and shake until completely combined. Refrigerate for up to 1 week.
In a large bowl, toss together chicken, celery, lettuce, bell peppers, onions, and oranges.
Add enough of the dressing to lightly coat. Chill, covered, for up to 2 hours (or serve immediately).
When ready to serve, divide evenly between four plates and garnish with cashews and chow mein noodles.

Nutrition Facts : ServingSize 1 salad with 2 T dressing, Calories 607.8 kcal, Carbohydrate 43.3 g, Protein 40.6 g, Fat 32.3 g, SaturatedFat 5.7 g, Cholesterol 78 mg, Sodium 659.6 mg, Fiber 7.1 g, Sugar 16.1 g, UnsaturatedFat 24.9 g

ASIAN CHICKEN, MANDARIN & CASHEW SALAD

Asian chicken, mandarin & cashew salad image

Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle

Provided by Sarah Cook

Categories Dinner

Time 25m

Number Of Ingredients 12

Ingredients

1 ready-roasted chicken
295g can mandarin segment in juice (not syrup)
1 red onion , thinly sliced
1 red pepper , deseeded and cut into chunks
1 fist-sized chunk red cabbage
100g toasted salted cashew
60g watercress , rocket & spinach salad
2 tbsp toasted sesame seed
1 tbsp sesame oil
4 tbsp mandarin juice from the can
2 tbsp rice wine vinegar
½ tsp xanthan gum (if you have it)

Steps:

Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you're using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.5 milligram of sodium

MANDARIN TOSSED SALAD

Mandarin Tossed Salad image

This unique medley with its light dressing is probably my most requested recipe. I often double it and serve it at fancy parties in a clear glass bowl...it's beautiful.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

9 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
1/3 cup thinly sliced green onions
2 teaspoons unsalted sunflower kernels
DRESSING:
3 tablespoons canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon orange juice concentrate
1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons chopped onion
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

In a large salad bowl, gently toss greens, oranges, onions and sunflower kernels. In a measuring cup, combine the dressing ingredients. Add water to measure 1 cup. Pour into a jar with a tight-fitting lid, shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

CASHEW CHICKEN SALAD WITH MANDARIN ORANGES

Cashew Chicken Salad With Mandarin Oranges image

Iceberg lettuce holds up well and doesn't wilt or get soggy, even after being tossed with the dressing.

Provided by LMillerRN

Categories Chicken Breast

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon low sodium soy sauce
1 teaspoon sugar
2 teaspoons hoisin sauce
1/2 teaspoon salt
4 cups shredded iceberg lettuce
3 cups shredded rotisserie cooked boneless skinless chicken breasts
1 1/2 cups fresh bean sprouts
1/2 cup chopped green onion
2 tablespoons chopped roasted cashews
1 (11 ounce) can mandarin oranges in light syrup, drained

Steps:

Combine first 6 ingredients, stirring well with a whisk.
Combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat.

MANDARIN CHICKEN SALAD

Mandarin Chicken Salad image

Make and share this Mandarin Chicken Salad recipe from Food.com.

Provided by Lorraine

Categories Chicken

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup cooked, cubed chicken
3 -4 cups salad greens
1 can mandarin orange, drained,reserve liquid
1/2 cup toasted sliced almonds
1/2 cup crispy chinese noodles
4 tablespoons oil
1 1/2 tablespoons low sodium soy sauce
1 tablespoon brown sugar
2 tablespoons mandarin orange liquid
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar
1/4 teaspoon yellow mustard
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1 tablespoon sesame seeds

Steps:

Mix dressing and toss with salad.
Serve at once.

Nutrition Facts : Calories 366.2, Fat 32.8, SaturatedFat 3.9, Sodium 357, Carbohydrate 15.5, Fiber 3.5, Sugar 6, Protein 5.9

MANDARIN TOSSED CHICKEN SALAD WITH CASHEW DRESSING FOR 1

Mandarin Tossed Chicken Salad With Cashew Dressing for 1 image

Well yasee I had this uncooked half chicken breast left from yesterdays experiments. Also the temperature is all ready in the mid 80s and upward bound. A souped up chicken salad seemed like a good idea for a main dish. I use my WOK a lot, particularly when it's hot out. I invented a chopped cashew salad dressing for this sort of thing some time back. It's rather good for fruit type salads . So Here we go, written as I fix it. A lot of my recipes are done this way typing notes into textpad as I work/invent.(Grynn)This is a BIG serving salad main dish or there's enough chicken for 2.

Provided by T. Woolfe

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/2 large b&s chicken breast, cut in about 1 inch bite sized pieces
1/2 tablespoon oil, for woking the chicken
1/2 cup drained mandarin orange segments, usually canned
1 cup mixed greens, the crisper the better,like iceberg or romain,depending on what available
1 hard-boiled egg, diced because i had it to use up (optional)
1/2 cup mild salad oil
1/4 cup vinegar
1/4 cup honey
1/4 cup chopped roasted cashews (I suppose you could use peanuts)
1 pinch salt, to taste

Steps:

Fire up the WOK and chow the chicken chunks until cooked through and set aside.
Remember this time it will have no additional cooking.
If you have cooked chicken use it.
A Woolfe Tip, when B&Schicken breasts are cheap, I chunk, WOK, and vac-bag freeze for later use.
Put all the dressing ingredients in a blender or small food processor and ZAP until blended.
I throw the cashews in as is, as I buy the pieces it's a lot cheaper that way.
You can do both the Chicken and dressing ahead of time.
Tear up the greens into a bowl.
Add the orange segments and cooled chicken.
Toss with the dressing.
I had this with some torn off bread.

Nutrition Facts : Calories 1656.2, Fat 137.7, SaturatedFat 21, Cholesterol 46.4, Sodium 428.6, Carbohydrate 94.1, Fiber 3, Sugar 81.7, Protein 21.4

MANDARIN ORANGE CHICKEN TOSSED SALAD

Mandarin Orange Chicken Tossed Salad image

From Light & Tasty magazine...submitted by R. Heimerl. I love - just love - this salad! I've served it many times for lunch buddies! The dressing is what makes this dish! I hope you enjoy it too! Time: allow 1-2 hours of time to marinate chicken and then afterwards another 1-2 hours to chill chicken after cooking. I like to cook the chicken the day before so the salad itself is easy to throw together.*

Provided by HokiesMom

Categories Salad Dressings

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast, cubed
1/4 cup low-sodium teriyaki sauce
8 cups mixed salad greens, torn
2 (11 ounce) cans mandarin oranges, drained well
2 large carrots, shredded
1/2 cup almonds, slivered and toasted
3 tablespoons green onions, sliced very thin
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon low sodium soy sauce
2 teaspoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper (or to taste)

Steps:

In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
Refrigerate chicken until chilled (about 2 more hours).
In a large bowl, combine the salad ingredients along with the prepared chicken.
In a large jar with a tight lid, combine the dressing ingredients and shake well.
Drizzle dressing over the salad and toss salad to coat.

Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32

MANDARIN-CASHEW TOSSED SALAD

Mandarin-Cashew Tossed Salad image

This salad recipe is from Quick Cooking. The sweet roasted cashews and tangy honey dressing will make this salad a winner with your family.

Provided by Petdrwife

Categories < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

5 cups red leaf lettuce (torn)
5 cups iceberg lettuce (torn)
3 cups boston lettuce (torn)
22 ounces mandarin oranges (drained)
3/4 cup green pepper (chopped)
1 celery rib (thin sliced)
1/4 cup red onion (chopped)
1/4 cup vegetable oil
1/4 cup honey
1/2 teaspoon ground mustard
1/2 teaspoon lime peel (grated)
1/4 teaspoon paprika
1/8 teaspoon salt
1 dash white pepper
1 cup honey-roasted cashews

Steps:

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion.
In a small bowl, combine oil, honey, mustard, lime peel, paprika, salt and pepper; mix well.
Drizzle over salad.
Add cashews; toss to coat.
Serve immediately.

Nutrition Facts : Calories 120.7, Fat 5.8, SaturatedFat 0.8, Sodium 41.4, Carbohydrate 17.9, Fiber 2.1, Sugar 14.8, Protein 1.4

MANDARIN CHICKEN SALAD

Mandarin Chicken Salad image

The crispy and fruity chicken salad is refreshing served for lunch, dinner or a potluck supper-either warm or cold. For an easy change of pace, I suggest using a bottled salad dressing.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup water
1/3 cup vinegar
3 tablespoons brown sugar
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
2 chicken bouillon cubes
1/3 to 1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons lemon juice
2 teaspoons minced parsley
2 teaspoons ground mustard
1/4 teaspoon dried minced onion
1 package (10 ounces) ready-to-serve salad or 4 cups torn lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup chow mein noodles
1 green onion, thinly sliced
2 tablespoons sliced almonds

Steps:

In a skillet, combine chicken, water, vinegar, brown sugar, 1 tablespoon oil, soy sauce and bouillon. Cook and stir over medium heat for 15-20 minutes or until chicken is tender and liquid has evaporated. , Meanwhile, for dressing, whisk mayonnaise, honey, lemon juice, parsley, mustard, onion and remaining oil until blended. Arrange salad greens on a platter. Top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onion and almonds. Serve with dressing.

Nutrition Facts : Calories 573 calories, Fat 34g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1020mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 3g fiber), Protein 28g protein.

MANDARIN-CASHEW TOSSED SALAD

Mandarin-Cashew Tossed Salad image

Mandarin oranges and chopped red onion add a touch of color to mixed greens and sweet roasted cashews in this refreshing salad. You're sure to be handing out the recipe once friends and family get a taste of the tangy honey dressing. -Sheri Shaffer Northfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

5 cups torn red leaf lettuce
5 cups torn iceberg lettuce
3 cups torn Boston lettuce
2 cans (11 ounces each) mandarin oranges, well drained
3/4 cup chopped green pepper
1 celery rib, thinly sliced
1/4 cup chopped red onion
HONEY LIME DRESSING:
1/4 cup canola oil
1/4 cup honey
1/2 teaspoon ground mustard
1/2 teaspoon grated lime zest
1/4 teaspoon paprika
1/8 teaspoon salt
Dash white pepper
1 cup honey-roasted cashews

Steps:

In a large salad bowl, combine the lettuces, oranges, green pepper, celery and onion. , In a small bowl, combine oil, honey, mustard, lime zest, paprika, salt and pepper. Drizzle over salad. Add cashews; toss to coat.

Nutrition Facts :

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