Mandarin Orange Chicken Tossed Salad

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 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
• 2 tablespoons wine vinegar or 2 tablespoons 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)

Recipe

• 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 drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
• 3 cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees f).
• 4 refrigerate chicken until chilled (about 2 more hours).
• 5 in a large bowl, combine the salad ingredients along with the prepared chicken.
• 6 in a large jar with a tight lid, combine the dressing ingredients and shake well.
• 7 drizzle dressing over the salad and toss salad to coat.