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Ingredients

Yield: Yield: 4 servings

1/2 pound angel hair pasta, broken in half
6 cups shredded green or red leaf lettuce
1 large cucumber, peeled, seeded and sliced
1 large carrot, shredded
Spicy Garlic Vinaigrette (recipe below)
3 tablespoons Kikkoman Less Sodium Teriyaki Marinade & Sauce
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 whole boneless, skinless chicken breast, cut into thin strips
1 large clove garlic, minced
1/2 cup chopped fresh mint leaves

Instructions

  1. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain well.
  2. Layer lettuce, then pasta in 4 individual salad bowls; top with cucumber and carrot.
  3. Prepare Spicy Garlic Vinaigrette.
  4. Combine less sodium teriyaki sauce and cornstarch.
  5. Heat oil in hot skillet over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Pour in lite teriyaki sauce mixture; cook, stirring, 1 minute, or until chicken is no longer pink in center.
  6. Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing.

    Spicy Garlic Vinaigrette: Whisk together 1/2 cup Kikkoman rice vinegar, 1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 Tbsp. vegetable oil, 1 large clove garlic, pressed and 1/2 teaspoon each sugar and crushed red pepper.

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