Ingredients:

3/4 pound boneless skinless chicken breast

1/4 cup reduced-sodium teriyaki sauce

8 cups torn mixed salad greens

1 can (11 ounces) mandarin oranges

1 medium carrot

1/4 cup almonds

3 tablespoons green onions

2 tablespoons white vinegar

2 tablespoons olive oil

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

1. In a large plastic bag, combine the chicken and teriyaki sauce.

2. Seal bag and turn to coat; refrigerate for 1-2 hours.

3. Drain and discard the marinade.

4. In a large nonstick skillet coated with cooking spray, cook and stir the chicken for 5-7 minutes or until no longer pink.

5. Refrigerate until chilled.

6. In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds and onions.

7. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

8. Drizzle over the salad; toss to coat.

Bon Appetit!