Mandarin Orange Chicken Salad

• 3/4 pound boneless skinless chicken breast. cubed
• 1/4 cup reduced-sodium teriyaki sauce
• 8 cups torn mixed salad greens
• 1 can (11 ounces) mandarin oranges, drained
• 1 medium carrot, shredded
• 1/4 cup slivered almonds, toasted
• 3 tablespoons thinly sliced green onions
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. Drain and discard the marinade. In a
3. coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink. Refrigerate until chilled.
4. In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad; toss to coat.

chicken, teriyaki sauce, mandarin oranges, carrot, slivered almonds, green onions, white vinegar, olive oil, soy sauce, sugar, ground ginger, salt, pepper

Taken from www.tasteofhome.com/recipes/mandarin-orange-chicken-salad/ (may not work)