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GF Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

by Donna Washburn, PHEc and Heather Butt, PHEc

GF Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing


Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing

This traditional salad has become popular at quick-service restaurants. Enjoy it at home. Try the variations (below) from Donna Washburn and Heather Butt, authors of Easy Everyday Gluten-Free Cooking, for a different salad every time!


Makes 4 servings


Tip: The small delicate spinach leaves are milder than the mature ones. Also referred to as young spinach.


Sweet-and-Sour Dressing

1⁄4 cup     vegetable oil     50 mL

2 tbsp      granulated sugar  25 mL

2 tbsp      white vinegar     25 mL

2 tbsp      snipped fresh parsley   25 mL

1⁄4 tsp     salt  1 mL

Pinch freshly ground black pepper   Pinch

2 to hot pepper sauce  2 to

3 drops           3 drops


6 oz  baby spinach      175 g

1 cup       sliced celery     250 mL

1⁄4 cup     thinly sliced green onions    50 mL

1     can (10 oz/284 mL) mandarin   1

      orange segments, drained     

4     chicken breasts, grilled, cut       4

      into 1⁄4-inch (0.5 cm) strips      

      Caramelized Almonds (recipe: cook in med frying pan 1/2 cup or 125 mL slivered almonds + 2 tbsp or 25 mL granulated sugar over med heat, stirring contantly, until sugar is melted and almonds are coated and lightly browned - makes 1/2 cup or 125 mL)


1.    Sweet-and-Sour Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least 1 hour. Refrigerate for up to 3 weeks.

2.    Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.

3.    Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with Caramelized Almonds.


Variations: Double the dressing recipe and use half to marinate the raw chicken for at least 30 minutes in the refrigerator before grilling. Be sure to drain the chicken and discard the marinade.