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Mandarin Orange Chicken Salad

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • DRESSING:
  • 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
  • 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

Details

Preparation

Step 1

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.

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