Oriental Chicken Salad

Photo: flickr user Logan Antill

Ingredients

2/3 cup Fresh orange juice

2 tablespoons Low sodium teriyaki sauce

1 tablespoon Rice vinegar

1 tablespoon Mirin

2 teaspoons Hoisin sauce

1/2 teaspoon Sesame oil

1 Garlic clove, minced

1/4 cup Fresh orange juice

1/4 cup Low sodium teriyaki sauce

cup Brown sugar

1/2 teaspoon Red pepper flakes

4 Boned and skinned chicken breast halves

8 cups Mixed salad greens

1/2 cup Red onion, sliced

11 ounces Mandarin oranges in light syrup, drained

8 ounces Waterchestnuts, canned, drained

1 lrg Red bell pepper, sliced into rings

Preparation

Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.

Cover and chill.

Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat.

Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad.