A small amount of intensely flavored dressing goes a long way in this brilliantly colored salad.

　　

Ingredients

serves 4, 2 1/2 cups salad and 3 ounces chicken per serving

　　4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded

　　1 teaspoon soy sauce and 2 teaspoons soy sauce (lowest sodium available), divided use

　　1/4 cup plus 1 1/2 teaspoons plain rice vinegar

　　3 tablespoons honey or dark brown sugar

　　1 tablespoon toasted sesame oil

　　1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste

　　8 cups lightly packed torn salad greens

　　2 11-ounce cans mandarin oranges in water or juice, drained

　　1/2 cup thinly sliced red onion, separated into rings and halved

　　

Step 1

In a large nonstick skillet, cook the chicken over medium-high heat for 3 minutes. Brush the tops with 1 teaspoon soy sauce. Turn over and cook for 4 minutes, or until no longer pink in the center.

　　

Step 2

Meanwhile, in a small bowl, whisk together the vinegar, honey, oil, red pepper flakes, and remaining 2 teaspoons soy sauce.

　　

Step 3

Thinly slice or dice the chicken.

　　

Step 4

In a salad bowl, toss together the salad greens, mandarin oranges, red onion, and chicken. Drizzle with the dressing. Toss again.

　　

Cook’s Tip on Sesame Oil

Step 5

Be sure to use toasted sesame oil (also called Asian sesame oil) in this recipe because it has more flavor than regular sesame oil. Toasted sesame oil also is darker and more fragrant.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 273

　　

Step 8

Total Fat: 5.0g

　　

Step 9

Saturated: 1.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 2.0g

　　

Step 12

Monounsaturated: 1.5g

　　

Step 13

Cholesterol: 66mg

　　

Step 14

Sodium: 207mg

　　

Step 15

Carbohydrates: 29g

　　

Step 16

Fiber: 4g

　　

Step 17

Sugars: 24g

　　

Step 18

Protein: 29g

　　

Step 19

Dietary Exchanges

　　

Step 20

1 Fruit

　　

Step 21

1 Carbohydrate

　　

Step 22

3 Lean Meat

　　American Heart Association Quick & Easy Meals