Teriyaki Chicken Salad

By No1momto_3

Ingredients

• 2 cups light teriyaki sauce
• 2 1/2 TBS minced ginger root
• 2 1/2 TBS balsamic vinegar
• 1 TBS + 1 tsp minced garlic
• 1 TBS + 2 tsp sugar
• 1/2 cup peanut oil
• 1 1/2 cups orange juice
• 1/8 tsp red pepper flakes
• 4 boneless skinless chicken breasts
• mixed salad greens
• 1 bunch green onions, sliced
• 1 red bell pepper, cut into strips

Preparation

Step 1

Combine teriyaki sauce, ginger, vinegar, garlic, sugar, oj and red pepper flakes into a 2 qt measuring cup. Put 1/2 in ziplock and reserve the remaining for the dressing.

Marinade chicken for at least 1 hour up to 4 hours.

In skillet, cook in single layer, tightly covered over med heat approx 12 minutes, turning half way thru cooking. If marinade begins to evaporate, add just enough water to keep a thin layer of moisture in pan. Cool slightly.

Combine salad ingredients in a large bowl, chill. Cut chicken into 1/3" slices and toss in pan juices. Toss salad with chicken. Serve immediately with dressing.