Rating: 2 stars
1 Ratings
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  • 2 star values: 1
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This main-dish salad combines tangy mustard with sweet mandarin oranges. The thick dressing coats the chicken with flavor. Chef Terren Otis.

Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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