Fire up the grill and get ready to make a bright, homemade Grilled Mandarin Chicken Salad. From the quick mandarin-based marinade to the simple homemade dressing, this recipe delivers fresh, sunny flavors with minimal fuss. It’s elegant enough for guests, easy enough for a weeknight, and versatile enough to cook on a Traeger, gas grill, stovetop, oven, or air fryer when needed.
Traeger Grilled Mandarin Chicken Salad
This salad is light, fresh, and centered on tender grilled chicken breasts paired with sweet, juicy mandarin oranges. It’s a wonderful taste of summer and sunshine any time of year—mandarins are widely available year-round, so you don’t need to wait for peak season to enjoy it.
Serve it for a quick lunch, a light weeknight dinner, or bring it to a potluck. If you don’t have access to a grill, the chicken adapts well to other cooking methods: cook over medium heat on the stovetop, roast in a preheated oven, or use an air fryer—just avoid overcooking so the breasts stay juicy. Let the chicken rest before slicing to preserve moisture and flavor.
Recipe Shopping List
Here’s a concise shopping list to gather everything you need. Refer to the ingredient sections below for exact quantities.
- Soy sauce
- Balsamic vinegar
- Boneless, skinless chicken breasts
- Salt & black pepper
- Extra virgin olive oil
- Mixed salad greens
- Mandarin oranges (fresh)
- Cherry tomatoes
- Onion (small)
- Red cabbage
- Fresh parsley
- Honey
- Lemon (for juice)
- Dijon mustard
How To Make This Recipe
Below is an overview of the process so you can preview the steps. Full ingredient amounts and a detailed instruction list are included in the recipe card further down.
- Marinate – Combine mandarin juice, soy sauce, and balsamic vinegar to create a bright marinade. Place chicken and marinade in a sealed bag and refrigerate for at least 30–60 minutes; overnight yields extra flavor.
- Preheat – Bring your grill to about 375°F.
- Season – Remove chicken from the marinade, pat dry, and season both sides with salt, pepper, and a light sprinkling of garlic powder if desired.
- Grill – Grill the chicken 10–12 minutes total, flipping once, until an instant-read thermometer reads 165°F in the thickest portion.
- Rest – Let the chicken rest for at least 10 minutes, then slice thinly against the grain.
- Dress & Assemble – Whisk together the olive oil, honey, lemon juice, and Dijon mustard for a quick dressing. Combine greens, mandarins, tomatoes, onion, and cabbage in a large bowl; top with sliced chicken and toss with dressing to serve.
Recipe FAQ
For best texture and flavor, keep the salad components separate. Store leftover grilled chicken in an airtight container in the refrigerator for up to 3–4 days. Keep extra greens and mandarin segments chilled and only dress the portion you plan to eat immediately.
Yes. Boneless, skinless chicken thighs are a delicious, juicier alternative; trim excess fat and adjust cooking time so they reach 165°F internally.
You can substitute navel or other sweet oranges if mandarins aren’t available. For the marinade, fresh-squeezed juice is preferable to bottled juice for best flavor.
More Grilled Recipes
- Grilled Lingcod
- Traeger Grilled Pork Chops
- Grilled Chicken Leg Quarters
- Traeger Chicken Kabobs
- Grilled Steak Kabobs
- Traeger Lobster Tail
- Grilled Venison Backstrap
- Lemon Pepper Traeger Salmon
- Grilled Shrimp and Scallop Skewers
Grilled Mandarin Chicken Salad
A fresh, vibrant salad featuring mandarin-marinated grilled chicken, juicy mandarins, crisp greens, and a tangy honey-lemon Dijon dressing. Ideal for warm-weather meals or anytime you want a refreshing, balanced plate.
Ingredients
Marinade
- Juice from 2 mandarin oranges
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
Chicken and Salad
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon extra virgin olive oil
- 4 cups mixed salad greens
- 4 medium mandarin oranges, peeled and segmented
- 1 cup cherry tomatoes, halved
- 1 small onion, thinly sliced
- ½ cup shredded red cabbage
- ¼ cup chopped parsley
- 1 cup croutons (optional)
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- 3 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- Pinch of salt
- Pinch of black pepper
Instructions
- Combine the mandarin juice, soy sauce, and balsamic vinegar in a bowl. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Refrigerate for 30–60 minutes, or longer for more flavor. Remove chicken from the marinade and pat dry; season with salt and pepper.
- Preheat the grill to 375°F (or preheat your oven or air fryer if using an alternative method).
- Brush the chicken lightly with olive oil and place directly on the grill grates. Cook about 5–6 minutes per side, flipping once, until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let rest for at least 10 minutes to redistribute juices. Slice thinly against the grain.
- In a large salad bowl, combine the mixed greens, mandarin segments, cherry tomatoes, sliced onion, red cabbage, and parsley. Add croutons if using.
- Whisk together the dressing ingredients until emulsified. Taste and adjust seasoning with a pinch more salt or lemon if needed.
- Top the salad with sliced chicken, drizzle with dressing, gently toss, and serve immediately.
Notes & Tips
For best texture, only dress the portion you’ll eat right away. Chicken thighs can be used as an alternative for a juicier result. If grilling isn’t an option, sear the chicken in a hot skillet for 4–6 minutes per side or bake at 400°F until 165°F internal temperature is reached.
Nutrition Information (Estimate)
Yield: 4 servings — Serving Size: 1
Amount per serving: Calories: 482; Total Fat: 22g; Saturated Fat: 4g; Trans Fat: 0g; Unsaturated Fat: 17g; Cholesterol: 52mg; Sodium: 937mg; Carbohydrates: 52g; Fiber: 6g; Sugar: 35g; Protein: 23g.
Nutrition data provided here is an estimate.
Enjoy this Grilled Mandarin Chicken Salad as a light main course, pair it with warm rolls for a fuller meal, or serve it alongside grilled steak or seafood for a backyard feast. The bright mandarin marinade and honey-lemon dressing bring balance to the savory grilled chicken, making this salad a reliable crowd-pleaser.