Mandarin Orange Teriyaki Chicken Salad

By Tonya_Speed

NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6

Ingredients

• 3/4 pound boneless skinless chicken breast meat, cubed
• 1/4 cup low sodium teriyaki sauce
• Non-aerosol cooking spray
• 8 cups torn mixed salad greens
• 1 (11-oz.) can Mandarin orange sections, drained
• 1 medium carrot, shredded
• 1/4 cup slivered almonds, toasted
• 3 tablespoons sliced green onion
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours. Drain and discard marinade. Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled. In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and green onion. In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.

SERVING SUGGESTION: Serve sesame bread sticks on the side.