Teriyaki Chicken Salad

• 2 boneless skinless chicken breasts, sliced 1/4 inch X 3 inch strips
• 2 1/4 inches slice fresh ginger
• 2 garlic cloves, crushed
• 1/2 cup teriyaki sauce (either homemade or bottled)
• 4 cups greens, good quality lettuces
• 1/4 cup dried cranberries
• 1/4 cup blue cheese, crumbled
• 1/2 cup mandarin orange, drained
• 1/4 cup cashew pieces
• 2 teaspoons sesame seeds
• Dressing
• 2 tablespoons teriyaki marinade
• 1/2 teaspoon sesame seed oil
• 2 tablespoons orange juice
• 3 tablespoons vegetable oil
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon black sesame seed

1. Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
2. While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
3. Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
4. Place greens on plate and top with the remaining salad ingredients, adding chicken last.
5. Serve with dressing.
6. Times do not include marinating.

chicken breasts, inches slice fresh ginger, garlic, teriyaki sauce, cranberries, blue cheese, mandarin orange, cashew pieces, sesame seeds, dressing, teriyaki marinade, sesame seed oil, orange juice, vegetable oil, rice vinegar, black sesame seed

Taken from www.food.com/recipe/teriyaki-chicken-salad-140647 (may not work)