Mandarin Lunchbox Salad
A fresh, colorful salad that’s perfect for meal prep, packed lunches, or a light lunch.
Ingredients (4 servings)
Salad
4 cups chopped romaine lettuce
2 cups baby spinach
1 cup cooked shredded chicken (optional)
1 (11 oz) can mandarin oranges, drained
1 cup shredded carrots
½ cup cucumber, sliced
¼ cup sliced red onion
¼ cup sliced almonds, toasted
2 tablespoons dried cranberries
2 tablespoons crumbled feta cheese (optional)
Mandarin Dressing
¼ cup olive oil
2 tablespoons rice vinegar
2 tablespoons mandarin orange juice (reserved from the can or fresh)
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and black pepper, to taste
Instructions
In a small bowl or jar, whisk together the olive oil, rice vinegar, mandarin juice, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.
Divide the romaine and spinach among four lunch containers.
Top each with shredded chicken (if using), mandarin oranges, carrots, cucumber, red onion, almonds, cranberries, and feta.
Store the dressing separately in small containers to keep the salad crisp.
When ready to eat, drizzle the dressing over the salad and toss gently to coat.
Tips
Swap the chicken for grilled shrimp or chickpeas for a different twist.
Add avocado just before serving for extra creaminess.
Keep the almonds separate until serving to maintain their crunch.
