Email to Terry Ward      

Light Honey-Mustard Chicken Salad

Recipe Introduction


Source: Cooking Light-7/01





List of Ingredients



• 4 cups water
  
• 1 cup chopped onion
  
• 4 cloves garlic, 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 cloves garlic, 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
  






Instructions



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 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.
   
   
4. Yield: 4 servings (serving size: 1 1/2 cup greens, 3/4 cup chicken salad, 3 cucumber slices, 2 tomato wedges, and about 2 tablespoons mardarin oranges). 328 cal, 8.7g fat, 25.9g pro, 32.7g carb. 66mg chol, 182mg sod.