Mandarin Orange Chicken Tossed Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
|
From Light & Tasty magazine...submitted by R. Heimerl. I love - just love - this salad! I've served it many times for lunch buddies! The dressing is what makes this dish! I hope you enjoy it too! **Time: allow 1-2 hours of time to marinate chicken and then afterwards another 1-2 hours to chill chicken after cooking. I like to cook the chicken the day before so the salad itself is easy to throw together.*** 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 |
2 tablespoons white 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) |
Directions:
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.
|
|