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.