Teriyaki Chicken Salad - cooking recipe

Ingredients

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

Preparation

Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
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).
Place greens on plate and top with the remaining salad ingredients, adding chicken last.
Serve with dressing.
Times do not include marinating.