Asian Chicken Salad

| Next >>

Title: Asian Chicken Salad
Yield: 4 Servings
Categories: Chicken


-------------------------------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

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,
1 lg Red bell pepper; sliced into

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,