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Mandarin Orange Chicken Salad

My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. —Renee Heimerl, Oakfield, Wisconsin
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    4 servings

Ingredients

  • 3/4 pound boneless skinless chicken breast, cubed
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 teaspoons canola oil
  • 8 cups torn mixed salad greens
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium carrot, shredded
  • 1/4 cup slivered almonds, toasted
  • 3 tablespoons thinly sliced green onions
  • DRESSING:
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours.
  • Drain and discard 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.
Nutrition Facts
2 cups: 308 calories, 15g fat (2g saturated fat), 47mg cholesterol, 738mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1 starch.
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