Mandarin Orange Chicken Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My sister-in-law introduced me to this colorful salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl of Oakfield, Wisconsin Ingredients:
3/4 pound boneless skinless chicken breast. cubed |
1/4 cup reduced-sodium teriyaki sauce |
8 cups torn mixed salad greens |
1 can (11 ounces) mandarin oranges, drained |
1 medium carrot, shredded |
1/4 cup slivered almonds, toasted |
3 tablespoons thinly sliced green onions |
dressing: |
2 tablespoons white vinegar |
2 tablespoons olive oil |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons sugar |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. Drain and discard the marinade. In a large nonstick skillet coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.
3. In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat. Yield: 4 servings.
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