No need for stress or flavor-lacking meals when you can whip up this asian-inspired Spicy Teriyaki Chicken Salad! Eat things like this and your bathing suits will warmly welcome you to wear it 
This recipe reflects 1 serving.
Ingredients:
For the Chicken:
- 1- 5 oz. chicken breast, cut into bite-sized pieces ( I love Perdue’s Perfect Portions to keep it reasonable portion-wise.)
- Kikkoman Low Sodium Teriyaki Sauce
- Kame Sriracha Sauce
- 1 TBSP Olive or Vegetable Oil
For the Salad:
- 2-3 cups of salad mix. (I recommend Dole’s Greener Selection mix with its crisp mixture of romaine and iceberg lettuce.)
- Apprx. 1/2 of a red pepper, chopped
- Handful or so of sugar snap peas, raw
- 1/2 cup canned mandarin oranges in pear juice, drained
- 1-2 TBSP Almond Accents Honey Roasted Almonds (40 calories/ 1 TBSP. I used a little more than 1 TBSP, but less than 2.)
- 2 TBSP Ken’s Lite Asian Sesame Dressing
Directions:
1. Place bite-sized chicken pieces in a shallow dish and add 2 parts of your teriyaki sauce to 1 part of your Sriracha sauce. It should cover the chicken and allow for an additional thin layer of marinade in the dish. Throw it in the fridge for about a half hour.
2. Meanwhile, rinse your salad mix to refresh and drain. Add red pepper, sugar snap peas, and mandarin oranges.
3. In a medium-sized saucepan, heat your oil on a medium-high heat. Add your marinated chicken and cook thoroughly, about 5 minutes. 
4. Add chicken to your assembled salad followed by your almonds and dressing.
5. Toss and enjoy!
