MANDARIN ORANGE CHICKEN SALAD

3/4 lb boneless skinless chicken breasts, cubed

¼ cup reduced-sodium teriyaki sauce
8 cups torn mixed salad greens
1 can (11-oz) mandarin oranges, drained
1 medium carrot, shredded
¼ cup slivered almonds, toasted
3 tbsp thinly sliced green onions

In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal the bag and turn to coat; refrigerate for 1 to 2 hours. Drain and discard the marinade.

In a large nonstick skillet coated with nonstick cooking spray, cook and stir the chicken for 5 to 7 minutes or until no longer pink. Refrigerate until chilled.
In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds, and onions. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad and toss to coat.

DRESSING:
2 tbsp white vinegar
2 tbsp olive oil
1 tbsp reduced-sodium soy sauce
2 tsp Splenda Granular
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper

Follow above instructions.

2 cups: 262 calories, 12g fat (1g saturated fat), 49mg cholesterol, 471mg sodium, 16g carbohydrate (4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.
Note: The above nutritional info is based on using 2 tsp sugar instead of Splenda. You can lower the sodium numbers by omitting the soy sauce in the dressing.

 

 This is a recipe and photo from a 2014 Light and Tasty Magazine.