Asian Chicken Salad Recipe

• 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

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

salad dressing, orange juice, teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil, garlic, orange juice, teriyaki sauce, brown sugar, red pepper, chicken, mixed salad greens, red onion, oranges, waterchestnuts, red bell pepper

Taken from cookeatshare.com/recipes/asian-chicken-salad-70235 (may not work)