Recipe - Asian Chicken Salad

SALAD DRESSING
2/3 cup Fresh orange juice
2 tablespoon Low sodium teriyaki sauce
1 tablespoon Rice vinegar
1 tablespoon Mirin
2 teaspoon Hoisin sauce
One half teaspoon Sesame oil
1 Garlic clove; minced

MARINADE
One fourth cup Fresh orange juice
One fourth cup Low sodium teriyaki sauce
1/3 cup Brown sugar
One half teaspoon Red pepper flakes
4 Boned and skinned chicken
breast halves

SALAD INGREDIENTS
8 cup Mixed salad greens
One half cup Red onion; cut or sliced up
11 ounce Mandarin oranges in light
syrup; drained
8 ounce Waterchestnuts; canned,
drained
1 lg Red bell pepper; cut or sliced up into
rings

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.
Cover and chill.

Combine One fourth cup orange juice, One fourth cup teriyaki sauce, brown sugar, and red
pepper flakes in a large bowl. Slice chicken breasts into 3 x One half inch wide
strips and add to bowl. Toss to coat. Marinate in refrigerator for
15 minutes.

Place a large nonstick skillet coated with cooking spray over mediumhigh
heat until hot. Add chicken and marinade; cook 8 minutes or until chicken
is done and liquid almost evaporates. Remove from heat.

Divide salad greens, onions, oranges, water chestnuts, bell pepper, and
chicken mixture evenly among 4 plates. Drizzle dressing over each salad.
Per serving: 345 Calories; 3g Fat (7% calories from fat); 24g Protein; 58g
Carbohydrate; 51mg Cholesterol; 584mg Sodium

Recipe by: Cooking Light (modified)

Posted to EATLF Digest by "Joanne M. McAndrews" jmca@nwu.edu on Feb 10,
1998