Citrus Chicken Salad
This garden-fresh spinach salad recipe is a terrific way to use up leftover chicken. Use bagged baby spinach for even faster prep.
Ingredients
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6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
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2 cups fresh baby spinach
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1 11-ounce can mandarin orange sections, drained
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1/2 cup loose-pack frozen whole kernel corn
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2 tablespoons white wine vinegar or cider vinegar
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1 tablespoon Dijon-style mustard
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2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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2 teaspoons low-sugar or low-calorie orange marmalade
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2 teaspoons salad oil
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
Directions
1.
Divide chicken between two small resealable freezer bags; freeze overnight.
2.
Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.
3.
For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.
4.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.
5.
*Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.
Nutrition information
Calories 304, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 72 mg, Sodium 422 mg, Carbohydrate 28 g, Fiber 3 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Fruit .5, Starch .5, Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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