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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 water1 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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1 cup teriyaki marinade 4 chicken breast fillets Fat-Free Asian Dressing: 2 cups water 1/2 cup granulated sugar 3 tablespoons dry pectin 1 tablespoon white vinegar 1/2 teaspoon soy sauce 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/4 teaspoon paprika Salad:8 cups chopped romaine lettuce 8 cups chopped iceberg lettuce 3 cups shredded red cabbage 3 cups shredded green cabbage 2 cups shredded carrots 1 cup chopped green onion 1 1/3 cups crispy chow mein noodles Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4
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For dressing: 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad: 3 skinless boneless chicken breast halves (1 1/4 lb) 2 California avocados 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups) 6 bacon slices, cooked until crisp, drained, and finely chopped 3 medium tomatoes (3/4 lb), seeded and cut into 1/2-inch pieces 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup) 2 bunches watercress, coarse stems discarded 2 hard-boiled large eggs, halved
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