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Light Honey-Mustard Chicken Salad Recipe

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


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.

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.

Yield: 4 servings

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