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  • Asian Chicken Salad

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    Asian Chicken Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • SALAD DRESSING
    • 2/3 c. fresh orange juice
    • 2 Tbsp. low sodium teriyaki sauce
    • 1 Tbsp. rice vinegar
    • 1 Tbsp. mirin
    • 2 tsp hoisin sauce
    • 1/2 tsp sesame oil
    • 1 x garlic clove chopped MARINADE
    • 1/4 c. fresh orange juice
    • 1/4 c. low sodium teriyaki sauce
    • 1/3 c. brown sugar
    • 1/2 tsp red pepper flakes
    • 4 x boned and skinned chicken breast halves SALAD INGREDIENTS
    • 8 c. mixed salad greens
    • 1/2 c. red onion sliced
    • 11 ounce mandarin oranges in light syrup liquid removed
    • 8 ounce waterchestnuts, canned liquid removed
    • 1 lrg red bell pepper sliced into rings

    Directions

    1. Combine 2/3 c. orange juice, 2 Tbsp. teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.
    2. Cover and chill.
    3. Combine 1/4 c. orange juice, 1/4 c. 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 in to bowl. Toss to coat. Marinate in refrigerator for 15 min.
    4. Place a large nonstick skillet coated with cooking spray over medium-high heat till warm. Add in chicken and marinade; cook 8 min or possibly till chicken is done and liquid almost evaporates. Remove from heat.
    5. Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mix proportionately among 4 plates. Drizzle dressing over each salad.
    6. NOTES : We had this for dinner the other night- it was very good! The original recipe called for pork, but we used chicken.

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