Save on Pinterest

Strawberry Mandarin Chicken Salad

I made fruity chicken salad for a food-preserving class, and it was a tasty triumph. It's crispy, crunchy, healthy and refreshing and pairs well with garlic bread and iced tea. —Betty Henagin, Medford, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 8 bacon strips, chopped
  • 4 boneless skinless chicken thighs (about 1 pound)
  • 4 cups torn iceberg lettuce
  • 4 cups torn red leaf lettuce
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 2 medium tomatoes, chopped
  • 2 cups quartered fresh strawberries
  • 2 medium ripe avocados, peeled and sliced
  • 1 cup salad croutons
  • 4 green onions, chopped
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • Poppy seed salad dressing


  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook chicken in drippings 6-8 minutes on each side or until a thermometer reads 170°; cut into bite-size pieces.
  • Place lettuces on a large serving platter. Arrange chicken, oranges, tomatoes, strawberries, avocados, croutons, green onions, cheese and bacon over lettuce. Serve with salad dressing.
Nutrition Facts
2-1/2 cups (calculated without salad dressing): 480 calories, 32g fat (10g saturated fat), 84mg cholesterol, 443mg sodium, 27g carbohydrate (15g sugars, 7g fiber), 25g protein.

Recommended Video