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Skinny Mandarin Orange Salad


To continue my detox, I opted for an Asian salad for dinner. When detoxing, I like to end the day with a salad jammed with veggies and protein to keep me full and happy but to help keep my body burning calories and fueling with healthy greens.

I never use store bought dressing when I am eating salads at home, I usually make my own mix with oil, vinegar and either lime, lemon, dijon mustard, or greek yogurt depending on what's in the salad.

Today I realized that I have sesame oil in my pantry that I think I only used once so I was inspired to do an Asian salad. I added some Lee Kum Kee Sriracha Chili Sauce that I had bought at the store today but feel free to leave out the spicy kick or just use normal sriracha if you have that. I also realized that my Arugula was about 2 days away from being expired so I decided to use it as my base but you can use any other fresh greens you have.

Skinny Mandarin Orange Salad

Ingredients- Serves 2-3 people

10 oz bag of fresh greens (I used arugula)

11 oz can of Mandarin oranges (no sugar added)

4 oz Perdue short cuts carved chicken breast (comes fully cooked, leave cold)

6 raw diced broccoli florets

1/2 cup pecans

1/2 cup La Choy rice noodles

1 cup steamed edamame

2 TBS sesame oil

1 TBS Sriracha Chili Sauce

Procedure

Set your greens in a large salad bowl as the base of your salad. Drain your oranges and add them to the bowl, dice your chicken up into bite sized pieces and add to bowl. Cut stems off broccoli and add diced florets to the bowl along with pecans and rice noodles. Mix your salad up so ingredients are evenly spread throughout bowl. Add in your 2 TBS of sesame oil and shake up your salad ensuring dressing covers all your ingredients. Steam your edamame and add them to the outside rim of your salad (still in pods). Lastly, add your sriracha sauce, you don't need to measure this out but feel free if you'd like to, I like to just give it a good squeeze and try and swirl it on to top and then you are good to go! Enjoy!


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