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Asian Mandarin Chicken Salad with Creamy Ginger Dressing | Get Inspired Everyday!

Asian Mandarin Chicken Salad with Creamy Ginger Dressing

  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


Salad Ingredients:

  • 8 cups washed baby spinach, 8-10 ounces
  • 1 pound boneless skinless chicken thighs, about 4, grilled
  • 10 small mandarin oranges, peeled, 1 1/2 pounds
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, seeds removed, and thinly sliced
  • 1 cup slivered almonds, toasted
  • 1/2 cup roughly chopped cilantro

Creamy Ginger Dressing:

  • 1/2 cup avocado oil, or neutral tasting oil of your choice
  • 3 Tablespoons minced ginger
  • 1/4 cup finely chopped red onion
  • 1/3 cup freshly squeezed mandarin juice, from 1-2
  • 2 Tablespoons tahini
  • 1/2 cup chopped celery, 2.5 ounces
  • 1/4 cup gluten free soy sauce, tamari, or coconut aminos
  • 1/4 cup freshly squeezed lime juice


  1. Place the baby spinach in a large serving bowl.
  2. Chop into bite sized pieces or thinly slice both the grilled chicken and mandarin oranges.
  3. Arrange them over the baby spinach along with the sliced red onion, bell pepper, and sprinkle the almonds and chopped cilantro over the top.
  4. For the dressing, place all the ingredients into a high powered blender. Secure the lid, and blend starting on low and working up to medium high speed. Blend until the dressing is completely smooth and creamy.
  5. Serve the salad with the dressing on the side.


The recipe for the Creamy Ginger Dressing makes about 2 cups. You may have some leftover depending on how much dressing you prefer on your salad.