Mandarin Orange Chicken Tossed Salad

Ingredients

SALAD INGREDIENTS

• 1 lb boneless skinless chicken breast, cubed
• 1/4 cup low-sodium teriyaki sauce
• 8 cups mixed salad greens, torn
• 2 (11 ounce) cans mandarin oranges, drained well
• 2 large carrots, shredded
• 1/2 cup almonds, slivered and toasted
• 3 tablespoons green onions, sliced very thin

DRESSING INGREDIENTS

• 2 tablespoons white wine vinegar or cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (or to taste)

Directions

1. 1

   In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.

2. 2

   Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.

3. 3

   Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).

4. 4

   Refrigerate chicken until chilled (about 2 more hours).

5. 5

   In a large bowl, combine the salad ingredients along with the prepared chicken.

6. 6

   In a large jar with a tight lid, combine the dressing ingredients and shake well.

7. 7

   Drizzle dressing over the salad and toss salad to coat.