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Asian Chicken Salad

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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

Directions:

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" <jmca@nwu.edu> on Feb 10, 1998