4 servings (serving size: 1 1/2 cups greens, 3/4 cup chicken salad, 3 cucumber slices, 2 tomato wedges, and about 2 tablespoons mandarin oranges)

This main-dish salad combines tangy mustard with sweet mandarin oranges. The thick dressing coats the chicken with flavor. Chef Terren Otis.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.

Ratings & Reviews

jhharvey's Review

June 01, 2009
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.