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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 1/2 inch 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 Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews"
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