Mandarin Orange Chicken Tossed Salad - cooking recipe

Ingredients

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)

Preparation

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