Go Back
Chicken salad with mandarin oranges and grapes served on a croissant sandwich on a white plate

Chicken Salad with Mandarin Oranges

A classic chicken salad with grapes, mandarin oranges, slivered almonds, and a savory seasoned mayo dressing. Great on croissants, in wraps, or in lettuce cups.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken pulled from a whole rotisserie chicken, white and dark meat both work
  • 1 cup celery diced very small
  • 2 tbsp fresh lemon juice about half a lemon
  • 1 tsp onion powder
  • 0.75 tsp kosher salt
  • 0.75 tsp Montreal steak seasoning
  • 1.5 cups red grapes halved
  • 15 oz canned mandarin oranges drained well
  • 0.5 cup slivered almonds
  • 0.5 cup mayonnaise full-fat recommended
  • 6 large croissants for serving, or 8 to 10 mini croissants

Equipment

  • Large mixing bowl
  • Sharp knife and cutting board

Method
 

  1. Shred the rotisserie chicken by hand or with two forks into bite-sized pieces. Dice the celery into very small pieces for the best texture.
  2. Add the shredded chicken, diced celery, lemon juice, onion powder, kosher salt, and Montreal steak seasoning to a large mixing bowl. Stir well until the chicken is fully coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
  3. Remove the bowl from the fridge and add the halved red grapes, drained mandarin oranges, slivered almonds, and mayonnaise. Stir gently until everything is well combined. Taste and adjust salt if needed. Add an extra spoonful of mayo if the salad looks dry.
  4. Slice the croissants in half and divide the chicken salad evenly between them. Serve right away or return to the fridge until ready to eat.

Notes

For best results, chill the seasoned chicken base for at least 2 hours before adding fruit and mayo. Add almonds just before serving if making ahead to keep them crunchy. Can also be served in lettuce cups or tortilla wraps. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.