This main-dish salad combines tangy mustard with sweet mandarin oranges. The thick dressing coats the chicken with flavor. Chef Terren Otis.
4 cups water
1 cup chopped onion
4 garlic cloves, chopped
3 rosemary sprigs
1 pound skinless, boneless chicken breast
3 tablespoons egg substitute
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon rice vinegar
2 teaspoons country-style Dijon mustard
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 cups gourmet salad greens
12 (1/4-inch-thick) slices cucumber
1 medium tomato, cut into 8 wedges
1 (11-ounce) can mandarin oranges in light syrup, drained
How to Make It
Combine the first 5 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer for 12 minutes or until the chicken is done. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.
Combine egg substitute and next 6 ingredients (egg substitute through minced garlic) in a food processor, and process until smooth. Place the chicken and the honey mixture in a medium bowl; toss to coat.
Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.
I can't really rate it as is b/c I changed it so much but what I did change was great. I left out the egg substitute and mixed the honey, oil, mustard, and vinegar with the cut up cooked chicken. I then added cashews and served it on a croissant.
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