Asian Chicken Salad

Title:
Asian Chicken Salad

Yield:
4 Servings

Categories:
Chicken




Ingredients:




-------------------------------SALAD
DRESSING-------------------------------


   2/3 c  Fresh orange juice


     2 tb Low sodium teriyaki sauce


     1 tb Rice vinegar


     1 tb Mirin


     2 ts Hoisin sauce


   1/2 ts Sesame oil


     1    Garlic clove; minced





----------------------------------MARINADE----------------------------------


   1/4 c  Fresh orange juice


   1/4 c  Low sodium teriyaki sauce


   1/3 c  Brown sugar


   1/2 ts Red pepper flakes


     4    Boned and skinned chicken


          -breast halves



-----------------------------SALAD
INGREDIENTS-----------------------------


     8 c  Mixed salad greens


   1/2 c  Red onion; sliced


    11 oz Mandarin oranges in light


          -syrup; drained


     8 oz Waterchestnuts; canned,


          -drained


     1 lg Red bell pepper; sliced into


          -rings





 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.


 Per serving: 345 Calories; 3g Fat (7% calories from fat); 24g Protein; 58g


 Carbohydrate; 51mg Cholesterol; 584mg Sodium


 


 Recipe by: Cooking Light (modified)


 


 Posted to EAT-LF Digest by "Joanne M. McAndrews" 
on Feb 10,


 1998