Teriyaki Mandarin Chicken Salad Recipes

MANDARIN ORANGE CHICKEN SALAD

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

TERIYAKI CHICKEN SALAD

Steps:

• Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
• While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
• Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
• Place greens on plate and top with the remaining salad ingredients, adding chicken last.
• Serve with dressing.
• Times do not include marinating.

TERIYAKI MANDARIN CHICKEN SALAD

Steps:

• Marinade chicken in teriyaki 30 mins to 1 hour.
• Cook chicken and cut into 1 inch pieces.
• Toss salad mix with salad dressing. Arrange on plates.
• Add chicken to the center.
• Arrange mandarins and avocado decoratively around chicken.
• Sprinkle almonds on top and serve!

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

MANDARIN CHICKEN SALAD

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
• Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
• Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
• Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.

MANDARIN CHICKEN SALAD

Steps:

• Preheat oven to 425 degrees. Spray a cookie sheet with cooking spray. Combine Bisquick mix, sesame seed and ginger in a one gallon resealable plastic food-storage bag; mix well and set aside. In a small mixing bowl, mix together teriyaki sauce and oil. Coat well the chicken pieces with oil mixture.
• Place 6 chicken pieces at a time in bag of Bisquick mixture and shake until coated. Before placing on cookie sheet, shake off extra coating. Place chicken pieces in single layer on cookie sheet that has been sprayed with cooking spray. Bake approximately 10-15 minutes or until chicken is no longer pink. Let cool for 5 minutes.
• In large mixing bowl, combine salad mix, orange segments and pea pods. Arrange warm chicken pieces on salad, drizzle with dressing, and toss to coat.

TERIYAKI CHICKEN WITH RICE SALAD

Steps:

• In a small saucepan, combine soy sauce, honey, 1 tablespoon rice vinegar, and garlic; bring to a boil and reduce by half. Toss together rice and cucumber; dress with remaining 5 tablespoons rice vinegar and sesame oil; season with salt. Grill chicken, brushing with soy glaze and turning often. Serve chicken with rice salad.