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Mandarin Orange Chicken Tossed Salad
By HokiesMom on January 29, 2008
Photo by cookiedog
2 Reviews
- Prep Time: 20 mins
- Total Time: 4 hrs 20 mins
- Servings: 4
Photo by cookiedog
About This Recipe
"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.***"
Ingredients
- 1 lb boneless skinless chicken breast, cubed
- 1/4 cup low-sodium teriyaki sauce
- 8 cups mixed salad greens, torn
- 2 (11 ounce) cans mandarin oranges, drained well
- 2 large carrots, shredded
- 1/2 cup almonds, slivered and toasted
- 3 tablespoons green onions, sliced very thin
- 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper ( or to taste)
SALAD INGREDIENTS
DRESSING INGREDIENTS
Directions
- 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.
- Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
- Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
- Refrigerate chicken until chilled (about 2 more hours).
- In a large bowl, combine the salad ingredients along with the prepared chicken.
- In a large jar with a tight lid, combine the dressing ingredients and shake well.
- Drizzle dressing over the salad and toss salad to coat.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (341 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 397.9
- Calories from Fat 160
- 40%
- Amount Per Serving
- %
- Total Fat 17.8g
- 27%
- Saturated Fat 2.0g
- 10%
- Cholesterol 65.8mg
- 21%
- Sugars 21.2 g
- Sodium 456.5mg
- 19%
- Total Carbohydrate 30.6g
- 10%
- Dietary Fiber 6.0g
- 24%
- Sugars 21.2 g
- 85%
- Protein 31.9g
- 63%
Reviews
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"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."
By Chocolate milk rocks on April 22, 2009 | 854396
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"What a wonderful salad. I followed your advice and made the chicken the day before. Imagine my surprise when I got home from work and started making my salad only to find out that my DBF took the chicken to work for lunch! The salad was wonderful even without the chicken because the dressing is so flavorful and the orange, almonds, and onions offer a variety of textures and crunch. Made this to thank our dear PAC Host HQ!"
By cookiedog on March 31, 2009 | 839238
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