Oriental Chicken Salad
By: Anonymous
Published: Friday, December 4, 2009 - 4:13am

Ingredients




2/3 cup Fresh orange juice
2 tablespoons Low sodium teriyaki sauce
1 tablespoon Rice vinegar
1 tablespoon Mirin
2 teaspoons Hoisin sauce
1/2 teaspoon Sesame oil
1 Garlic clove, minced
1/4 cup Fresh orange juice
1/4 cup Low sodium teriyaki sauce
 cup Brown sugar
1/2 teaspoon Red pepper flakes
4 Boned and skinned chicken breast halves
8 cups Mixed salad greens
1/2 cup Red onion, sliced
11 ounces Mandarin oranges in light syrup, drained
8 ounces Waterchestnuts, canned, drained
1 lrg Red bell pepper, sliced into rings

Preparation

1 Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well. 2 Cover and chill. 3 Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes. 4 Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat. 5 Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad.