Ingredients:

SALAD DRESSING
2/3 cup fresh orange juice
2 tb low sodium teriyaki sauce
1 tb rice vinegar
1 tb mirin
2 ts hoisin sauce
1/2 tsp sesame oil
1 garlic clove; minced

MARINADE
1/4 cup fresh orange juice
1/4 cup low sodium teriyaki sauce
1/3 cup brown sugar
1/2 tsp red pepper flakes
4  boned and skinned chicken -breast halves

SALAD INGREDIENTS
8 cup mixed salad greens
1/2 cup red onion; sliced
300g mandarin oranges in light -syrup; drained
200g waterchestnuts; canned, -drained
1 large red capsicum; sliced into -rings

Method:

Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well. Cover and chill.

Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1cm wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat.

Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad.

Per serving: 345 Calories; 3g Fat (7% calories from fat); 24g Protein; 58g Carbohydrate; 51mg Cholesterol; 584mg Sodium