Chicken Salad with Peelz California Mandarins

Chicken Salad with Peelz California Mandarins! I’m taking my chicken salad to next level deliciousness by adding some sweet Peelz Mandarins! The chicken can easily be swapped out for any leftover turkey you might have next week! 

Disclosure: This post is sponsored by Peelz California Mandarins.

Chicken salad is one of my favorite things to eat! I love how easy it is to throw together, especially if you already have some cooked chicken breast or rotisserie chicken in the fridge.

One day, I had some Peelz California Mandarins and I decided to chop them up and add them to my chicken salad. It was incredible! Not only are Peelz easy to peel, healthy and convenient but they are also so versatile and can be used in so many recipes! Click here to find a store near you! 

Chicken Salad with Peelz California Mandarins

Who likes chicken salad? It’s one of my favorite sandwiches to eat! This would also be a great recipe to use all that leftover TURKEY you might have from this week so be sure to save or pin the recipe!

For The Chicken

For this recipe, you can use any of the following: poached chicken breast or roasted chicken. You can also use frozen chicken breast cooked in your instant pot, rotisserie chicken or leftover turkey. 

Print Recipe

Chicken Salad with Peelz California Mandarins

*You can use all Greek yogurt, or use all mayo, OR use a combination of both! Up to you!

I love to use rotisserie chicken or boiled chicken. Bring a pot of water to a boil, carefully place chicken breasts into the pot, then cover and reduce heat to medium. Let simmer until chicken is cooked through, about 10 minutes. Large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165°F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through and no longer pink.

If using frozen chicken breast: how to cook frozen chicken breast in your instant pot.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Light meal or snack, Lunch

Cuisine: American

Keyword: chicken salad, chicken salad sandwich

Servings: 4

Author: hipfoodiemom

1x2x3x

Ingredients

• 4 cups cooked chicken (or turkey) diced
• 2 stalks celery diced
• 1 to 2 tablespoons fresh tarragon chopped fine
• 2 tablespoons fresh parsley chopped fine
• 2 to 3 scallions; green part only diced
• 1 cup Mandarins (or red grapes) diced
• 1 cup Plain non-fat Greek Yogurt* + more if desired
• 1 to 2 teaspoons fresh lemon juice
• 1 heaping teaspoon Dijon mustard
• salt and pepper to taste
• 1/4 cup sliced almonds, pecans or walnuts chopped + more if desired

Instructions

• Mix everything together in a bowl. Taste and adjust any ingredients as needed. Enjoy in a salad, in a raw bell pepper or a sandwich! Leftover chicken salad can be stored in an airtight container in the refrigerator for 1 to 2 days.

Notes

*You can use all Greek yogurt, or use all mayo, OR use a combination of both! Up to you!

I love to use rotisserie chicken or boiled chicken. Bring a pot of water to a boil, carefully place chicken breasts into the pot, then cover and reduce heat to medium. Let simmer until chicken is cooked through, about 10 minutes. Large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165°F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through and no longer pink.

If using frozen chicken breast: how to cook frozen chicken breast in your instant pot.

For this recipe, you can use any of the following: poached chicken breast or roasted chicken. You can also use frozen chicken breast cooked in your instant pot, rotisserie chicken or leftover turkey.