Asian inspired Mandarin Orange Chicken Salad, a combo of shredded chicken ,fresh in season Mandarin oranges (or use canned) , red grapes, crunchy celery and almonds. Served in an avocado “bowl” and drizzled with poppy-seed dressing. A perfect light lunch or dinner that takes only 15 min. to whip up!
Avocados-they are creamy and dreamy and at the moment in-season, which means you can pick up a few really cheap!
Confession…The Mandarin Orange Chicken salad portion of this recipe almost didn’t make it into the avocados!
Oh course I HAD to do a little “quality control” on the chicken salad . You know” just a bite “ which turned into “mmmm….creamy avocado, slightly tart Mandarins ..this is delicious! let me have just one more bite..mmmm…sweet grapes, crunchy celery and almonds. Oh I love this poppy-seed dressing!mmm…just one more bite” . When you make a batch I’m sure you’ll understand what I mean! Crave! Crave! Crave!
Did you know?
- Avocados have more potassium than bananas? (a food considered high in potassium). Higher potassium intake had been linked to reduced blood pressure (high blood pressure is a major risk factor for strokes and heart attacks)
- Avocado is one of the few fruits that provide “good” fats, which have been shown to help with cholesterol levels and lower risk for heart disease.
- Avocados are high in fiber- higher fiber levels have been shown to be good for digestive health and help you feel full longer.
So BRAVO! Avocado! Besides all that nutritious goodness their smooth creamy texture and “bowl” like shape make them a great option for stuffing with this Mandarin Orange Chicken Salad for a light lunch or dinner option.
Want to turn this Mandarin Chicken Salad stuffed avocado into a more hearty meal option (without adding too many calories)? Remove the avocado skin and serve over a bed of chopped lettuce. Drizzle with poppy-seed dressing.
Let’s take advantage of the fact that avocados are in season! Here are a few more recipes to try:
- Strawberry Avocado and Feta Salad {with Poppy seed Dressing}
- Zucchini Noodles + Avocado Walnut Pesto
- Quick + Easy Black Bean Enchilada Quinoa
- ¾ lb. boneless skinless chicken breast
- ¼ cup chopped lettuce (or kale)
- ¼ cup red grapes, halved
- 2 mandarin oranges, peeled (or 6 oz. canned mandarins)
- 1 stalk celery, diced
- 4 avocados
- sliced almonds (for garnish)
- 3 Tbsp mayonnaise (or Greek yogurt -plain or honey flavor)
- 1 Tbsp Dijon mustard
- 2 tsp poppy seeds
- 1 tsp white wine vinegar
- 1 clove garlic, minced
- salt and pepper to taste
- Place chicken breast in a small pot, add water to cover chicken. Bring to a boil then reduce temperature to medium. Cook until chicken is no longer pink (about 10 min.) Remove chicken from water and set aside to cool. Once cool to the touch, use two forks to shred chicken.
- In a medium bowl combine cooked chicken, lettuce, grapes, mandarin oranges and celery. Mix thoroughly.
- Slice avocados in half. Remove the pits. Using a spoon gently scoop out a portion of the flesh to create the "bowl". Cut or slice the avocado flesh you removed and add to the chicken salad mixture. Scoop chicken salad into the avocado halves.
- Whisk together all ingredients in a small bowl, or shake to incorporate in a small mason jar.
- Drizzle dressing over avocado/chicken salad halves.
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