3/4poundboneless skinless chicken breast meatcubed
1/4cuplow sodium teriyaki sauce
Non-aerosol cooking spray
7 1/2cupstorn mixed salad greens
1/2cuptorn Frisee
1canMandarin orange sectionsdrained, 11-oz.
1mediumcarrotshredded
1/4cupslivered almondstoasted
3tablespoonssliced green onion
2tablespoonsapple cider vinegar
2tablespoonsolive oil
1tablespoonlow sodium soy sauce
2teaspoonssugar
1/2teaspoonground ginger
1/4teaspoonsalt
1/4teaspoonblack pepper
Instructions
In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
Drain and discard marinade.
Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.