Tangy Chicken Salad
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 4 large boneless chicken breasts- cooked, baked, roasted or grilled (whatever you prefer) and chopped into bite size pieces
  • 2 celery stalks chopped
  • 1 small can sliced black olives, drained
  • 1- 14 oz can Mandarin Oranges, drained (use ½- 3/4 of the can)
  • 1 oz. pkg. slivered almonds, toasted.
  • Orange Dressing:
  • 3 Tablespoons frozen orange juice concentrate
  • ½ cup mayo
  • ½ teaspoon dry mustard
  • 1 Tablespoon white vinegar
  • 1 Tablespoon sugar
  • ⅛ teaspoon salt
  • ¼ black pepper
  1. Roast, boil, bake or grill the chicken. Allow to cool completely before cutting into chunks and then place in bowl.
  2. Gently fold in chopped celery,olives and oranges.
  3. In a separate bowl mix together dressing with a wire wisk until smooth and combined.
  4. Pour dressing over chicken mixture and then fold in toasted almond slivers.
  5. Refrigerate until ready to serve.
  6. Serve on bib lettuce if desired and garnish with sliced avocado and additional mandarin orange slices.
Recipe by Sand and Sisal at https://www.sandandsisal.com/2015/06/tangy-chicken-salad.html