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    Light Honey-Mustard Chicken Salad

    Recipe Introduction

    Source: Cooking Light-7/01

    List of 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


    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. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.

    2. 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.

    3. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges and oranges.

    4. 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.




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