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Kale Mandarin Chicken Salad

Kale Mandarin Chicken Salad

A sweet and gingery kale chicken salad

Serves: 4


  • 2 cups Cut ‘N Clean Greens Kale, shredded
  • 1/4 cup bottled plum sauce
  • 1 tablespoon finely minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar (natural style, not seasoned)
  • 3 cups cooked, diced chicken
  • 1 cup shredded carrots
  • 1 cup sugar snap peas, trimmed and cut into thirds
  • 2 cups fresh bean sprouts
  • 2 green onions, sliced
  • 1/3 cup chopped cilantro
  • 1 (15 ounce) can mandarin oranges in juice, drained


In a large mixing bowl, stir together plum and hoisin sauces, ginger, sesame oil and rice vinegar. Add chicken, finely shredded kale, carrots, snap peas, bean sprouts, onions and cilantro. Stir and toss gently to coat all ingredients with dressing.

Serve in wide salad bowls, topped with mandarin orange slices and sprinkled with toasted slivered almonds, if desired.