Description
This main dish salad combines tangy mustard with sweet mandarin oranges, the thick dressing coats the chicken with flavor. The recipe come from cooking light.
Ingredients
- Water
- Onion
- Garlic Cloves
- Rosemary
- Boneless Skinless Chicken Breast
- Egg Substitute
- Honey
- Olive Oil
- Rice Vinegar
- Dijon Mustard
- Fresh Ground Black Pepper
- Gourmet Salad Greens
- Cucumbers
- Tomatoes
- Mandarin Oranges In Light Syrup
Instructions
- 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 with 2 forks to measure 3 cups
- Combine egg substitute and the next 6 ingredients in a food processor, and process until smooth
- Place the chicken and the honey mixture in a medium bowl, toss to coat chicken
- Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and orange slices