Mandarin Orange Chicken Tossed Salad

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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.***

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Steps

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In a zippered plastic bag , combine the chicken and teriyaki sauce.

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Seal the bag , turn to coat and refrigerate for 1-2 hours to marinate.

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Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.

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Cook chicken for 5-7 minutes over a medium-med.

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High heat , stirring often until it is cooked through.

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Refrigerate chicken until chilled.

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In a large bowl , combine the salad ingredients along with the prepared chicken.

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In a large jar with a tight lid , combine the dressing ingredients and shake well.

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Drizzle dressing over the salad and toss salad to coat.

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Ingredients

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boneless skinless chicken breast, low-sodium teriyaki sauce, mixed salad greens, mandarin oranges, carrots, almonds, green onions, white wine vinegar, extra virgin olive oil, low sodium soy sauce, sugar, ground ginger, salt, pepper