Mandarin Orange Chicken Tossed Salad

• SALAD INGREDIENTS
• 1 lb boneless skinless chicken breast, cubed
• 1/4 cup low-sodium teriyaki sauce
• 8 cups mixed salad greens, torn
• 2 (11 ounce) cans mandarin oranges, drained well
• 2 large carrots, shredded
• 1/2 cup almonds, slivered and toasted
• 3 tablespoons green onions, sliced very thin
• DRESSING INGREDIENTS
• 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (or to taste)

1. In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
2. Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
3. Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
4. Refrigerate chicken until chilled (about 2 more hours).
5. In a large bowl, combine the salad ingredients along with the prepared chicken.
6. In a large jar with a tight lid, combine the dressing ingredients and shake well.
7. Drizzle dressing over the salad and toss salad to coat.

salad ingredients, chicken, teriyaki sauce, mixed salad greens, mandarin oranges, carrots, almonds, green onions, ingredients, white wine vinegar, extra virgin olive oil, soy sauce, sugar, ground ginger, salt, pepper

Taken from www.food.com/recipe/mandarin-orange-chicken-tossed-salad-282792 (may not work)