Mandarin Orange Chicken Salad

Yields 4 servings


  • 3/4 lb. boneless, skinless chicken breast, cubed
  • 1/4 cup reduced sodium teriyaki sauce
  • 2 tsp. olive oil
  • 8 cups mixed greens
  • 1, 11 oz. can mandarin oranges, canned in juice & drained
  • 1 medium carrot, shredded
  • 1/4 cup almonds, slivered and toasted
  • 3 Tbsp. green onions, thinly sliced
  • 2 Tbsp. white vinegar
  • 2 Tbsp. olive oil
  • 1 Tbsp. reduced sodium soy sauce
  • 2 tsp. sugar
  • 1/2 tsp. ginger, ground
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Marinate the chicken and teriyaki sauce in a shallow dish. Cover and place in the refrigerator for 1-2 hours.
  2. After marinating, drain the chicken and discard the marinade. Heat 2 tsp. oil over medium-high heat in a large non-stick skillet. Add the chicken and cook, stirring, for 5-7 minutes or until chicken is no longer pink. Place in the refrigerator to chill.
  3. Once chilled, combine the chicken, salad greens, mandarins, carrot, almonds, and onions together and toss.
  4. Combine the white vinegar, olive oil, soy sauce, sugar, ginger, salt and pepper, and pour over the salad, tossing to coat.

Nutrition per serving: 230 calories, 22 g carbohydrates, 50 mg cholesterol, 7 g fat, 5 g fiber, 25 g protein, 780 mg sodium, 13 g sugar.

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