Ingredients
3/4 pound boneless skinless chicken breast, cubed1/4 cup reduced-sodium teriyaki sauce2 teaspoons canola oil8 cups torn mixed salad greens1 can (11 ounces) mandarin oranges, drained1 medium carrot, shredded1/4 cup slivered almonds, toasted3 tablespoons thinly sliced green onionsDRESSING:2 tablespoons white vinegar2 tablespoons olive oil1 tablespoon reduced-sodium soy sauce2 teaspoons sugar1/2 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours.
Drain chicken, discarding marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled.
In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
