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Mandarin Orange Teriyaki Chicken Salad

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Course Salads
Servings 4 servings


  • 3/4 pound boneless skinless chicken breast meat cubed
  • 1/4 cup low sodium teriyaki sauce
  • Non-aerosol cooking spray
  • 7 1/2 cups torn mixed salad greens
  • 1/2 cup torn Frisee
  • 1 can Mandarin orange sections drained, 11-oz.
  • 1 medium carrot shredded
  • 1/4 cup slivered almonds toasted
  • 3 tablespoons sliced green onion
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • 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.


NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6
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