Tonight, I wanted to use the rest of the mandarin oranges I had left from making the Triple Orange Glazed Pork Chops last night. I had some chicken tenders and figured a teriyaki dish would be the perfect combination. Instead of serving it on rice, I opted to go for a little lighter version by serving it on watercress as a salad. I used cashews and didn’t include the scallion because I didn’t have any on hand today.

©EverydayCookingAdventures 2013

I like this recipe because you can make the chicken ahead of time so that when dinner rolls around you can just whip up the dressing and throw together the salad and serve it. It would be good for lunch or dinner too. Tonight, I added some toasted coconut because I had some from dinner last night as well. I think it added a nice extra crunch and tropical flavor. The dressing tastes just like you’d get at a restaurant, it’s so good! I hope you’ll enjoy my teriyaki chicken too. Here it is:

Mandarin Orange Teriyaki Chicken Salad ©EverydayCookingAdventures 2013

Mandarin Orange Teriyaki Chicken

Serves: 2
By: Everyday Cooking Adventures, 2013

Ingredients

• 4-6 chicken tenders, boneless & skinless
• 1/4 cup teriyaki sauce
• cooking spray or 1 tbsp peanut oil
• 2 tbsp slivered almonds, peanuts, or cashews
• 1/2 can (about 10 pieces) mandarin oranges, drained
• watercress or herb salad mix
• 2 tablespoons scallion, diced
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• dash of ground ginger
• salt & black pepper to taste
• Optional: toasted coconut

Directions
1. In a medium ziplock, put in the chicken and teriyaki sauce, seal, turn to coat the chicken and then refrigerate for 1 hour.
2. Heat a nonstick skillet coated with cooking spray or a little peanut oil to medium heat, add the chicken and cook, turning once, for 5 minutes or until no longer pink. Put in a medium bowl and refrigerate until chilled about 30 minutes.
3. Meanwhile, in a small bowl or jar, make the dressing by whisking together the white vinegar, olive oil, soy sauce, sugar, ground ginger, and salt & pepper to taste.
4. Once the chicken has cooled, add to the bowl the oranges, nuts and scallion. Drizzle the dressing over the salad and toss lightly. Plate the water cress, add the teriyaki chicken salad on top, optionally sprinkle with toasted coconut, and serve.