Mandarin Orange Chicken Salad

Mandarin Orange Chicken Salad

Photo by Johanna V.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    pound boneless skinless chicken breast. cubed

  • ¼

    cup reduced-sodium teriyaki sauce

  • 8

    cups torn mixed salad greens

  • 1

    can (11 ounces) mandarin oranges, drained

  • 1

    medium carrot, shredded

  • ¼

    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

  • ½

    teaspoon ground ginger

  • ¼

    teaspoon salt

  • ¼

    teaspoon pepper

Directions

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.


Nutrition

Facebook Conversations