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Light Honey Mustard Chicken Salad

Light Honey Mustard Chicken Salad

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

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 chicken is done.
  2. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.
  3. Combine egg substitute and next 6 ingredients (egg substitute through minced garlic) in a food processor, and process until smooth.
  4. Place the chicken and the honey mixture in a medium bowl; toss to coat.
  5. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges and oranges.

This chicken recipe serves 4

Chicken Recipes




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