3/4 lb. boneless, skinless chicken breast, cubed
1/4 cup reduced-sodium teriyaki sauce
8 cups torn mixed salad greens
11 oz. can mandarin oranges, drained
1 medium carrot, shredded
1/4 cup slivered almonds, toasted
3 Tbs. thinly sliced green onions
Dressing:
2 Tbs. white wine vinegar or cider vinegar
2 Tbs. olive or canola oil
1 Tbs. reduced-sodium soy sauce
2 tsp. sugar
1/2 tsp. ginger
1/4 tsp. salt
1/4 tsp. pepper
In a large resealable plastic bag, combine chicken and teriyaki sauce.
Seal the bag and turn to coat; refrigerate for 1-2 hours. Drain and discard marinade.
In a large non-stick skillet coated with nonstick cooking
spray, cook chicken and stir 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 tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat.
Yield: 4