Mandarin Orange Chicken Tossed Salad

READY IN: 4hrs 20mins
Recipe by HokiesMom

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.***

Top Review by Chocolate milk rocks

LOVE IT! I didn't have any teriyaki sauce so I mixed up a little marinade myself- olive oil, soy sauce, garlic, ginger, and pineapple juice. It turned out really good and I have made it a couple of times. I am going to make it tonight actually.

Ingredients Nutrition

Directions

  1. In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
  2. Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
  3. Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
  4. Refrigerate chicken until chilled (about 2 more hours).
  5. In a large bowl, combine the salad ingredients along with the prepared chicken.
  6. In a large jar with a tight lid, combine the dressing ingredients and shake well.
  7. Drizzle dressing over the salad and toss salad to coat.

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