Mandarin Orange Teriyaki Chicken Salad
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boneless skinless chicken breast meat
low sodium teriyaki sauce
Non-aerosol cooking spray
torn mixed salad greens
Mandarin orange sections
sliced green onion
apple cider vinegar
low sodium soy sauce
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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