Teriyaki Mandarin Chicken Salad Recipes

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.

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!

Steps:

• Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
• In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

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.

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.

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!

Steps:

• Cook pasta according to package directions; drain and place in a very large bowl. , In a small bowl, combine the oil, vinegar, teriyaki sauce, sugar and pepper. Pour over pasta and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, add the remaining ingredients; gently toss to coat.

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.