Asian Chicken Salad

Ingredients: ——————————-SALAD DRESSING——————————- 2/3 c Fresh orange juice 2 tb Low sodium teriyaki sauce 1 tb Rice vinegar 1 tb Mirin 2 ts Hoisin sauce 1/2 ts Sesame oil 1 Garlic clove; minced ———————————-MARINADE———————————- 1/4 c Fresh orange juice 1/4 c Low sodium teriyaki sauce 1/3 c Brown sugar 1/2 ts Red pepper flakes 4 Boned and skinned chicken breast halves —————————–SALAD INGREDIENTS—————————– 8 c Mixed salad greens 1/2 c Red onion; sliced 11 oz Mandarin oranges in light syrup; drained 8 oz Waterchestnuts; canned, drained 1 lg Red bell pepper; sliced into rings Cooking Instructions: 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.Cover and chill. 2. 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. 3. 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. 4. Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad. Source: http://www.recipeselect.com/