Taste of Home
Mandarin Orange Chicken Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 4 servings.
My sister-in-law introduced me to this colorful mandarin chicken 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, Oakfield, Wisconsin
Ingredients
-
3/4 pound boneless skinless chicken breast, cubed
-
1/4 cup reduced-sodium teriyaki sauce
-
2 teaspoons canola oil
-
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 shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours.
-
2.
Drain chicken, discarding marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled.
-
3.
In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts
2 cups: 308 calories, 15g fat (2g saturated fat), 47mg cholesterol, 738mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.
© 2024 RDA Enthusiast Brands, LLC