Light Honey-Mustard Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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.
3. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.
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