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Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Light Honey-mustard Chicken Salad
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Salads And Dressings - Chicken -  Light Honey-mustard Chicken Salad Post by :Patrick_Carlow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :732

Click below to download : Salads And Dressings - Chicken - Light Honey-mustard Chicken Salad (Format : PDF)

Salads And Dressings - Chicken - Light Honey-mustard Chicken Salad

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 (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.

Source: Cooking Light-7/01
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