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Mandarin Orange Chicken Salad Recipe

Photo by: Taste of Home

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

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4 Servings
Prep: 25 min. + chilling

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 Crisco® Extra Virgin 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

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.
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.
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.

Nutritional Analysis: One serving (2 cups dressed salad) equals 262 calories, 12 g fat (1 g saturated fat), 49 mg cholesterol, 471 mg sodium, 16 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

Mandarin Orange Chicken Salad published in Light & Tasty December/January 2004, p37