Saturday, August 23, 2008

Mandarin Orange Chicken Salad

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The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Mandarin Orange Chicken Salad
shared at the event by Shirley
recipe HERE

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
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

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.

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.

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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