Teriyaki Chicken Salad

5 boneless skinless chicken breasts
10 oz teriyaki sauce

1 head of iceburg lettuce
1/2 bunch of romaine lettuce
6-8 sprigs of green onions, chopped
1/2 cup slivered or sliced almonds, toasted
2 Tbsp. sesame seed, toasted
1 large can of mandarin oranges

Pour teriyaki dressing over chicken breasts. Cover and bake at 350 degrees until done (about 45 minutes to 1 hour). Slice chicken into strips. Put chicken and sauce in a sealed tight container and chill in fridge until ready to serve.

Wash and tear lettuce into bite size pieces. Add the chopped green onions. Set aside in fridge until ready to serve.

Add almonds, sesame seeds, mandarin oranges, chicken, and dressing to the lettuce mixture. Toss and serve immediately. 10-12 servings.


DRESSING
1/2 cup granulated sugar
2 tsp. salt
3/4 cup salad oil
3 Tbsp. wine vinegar

In a saucepan, heat dressing mixture over medium heat until sugar is dissolved. Take off heat and chill.

Recipe given to me from my sister's-in-law mother-in-law, Margaret.

NOTE: This is a delicious and light dinner. Serve it with a roll. It does NOT make good left-overs, so be sure to eat it all at one sitting. Great for a big get together. Here is a tip...use good terriyaki sauce, not too salty and has a little sugary taste. I highly suggest MR. YOSHIDA'S TERIYAKI SAUCE from Costco. I made it with some other brand once before and it was way too salty!