MANDARIN ORANGE CHICKEN TOSSED SALAD

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Mandarin Orange Chicken Tossed Salad image

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.***

Provided by HokiesMom

Categories     Salad Dressings

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 14

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)

Steps:

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

Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32

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