Mandarin Orange Chicken Salad

Name: Mandarin Orange Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings.
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

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

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.

Nutrition Facts

2 cups: 262 calories, 12g fat (1g saturated fat), 49mg cholesterol, 471mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

Originally published as Mandarin Orange Chicken Salad in Light & Tasty December/January 2004