Famous Recipes - Take-Along Citrus Chicken Salad

 

 

Take-Along Citrus Chicken Salad
 
Ingredients
6  ounces cooked chicken breast, shredded, or one 6-ounce package
refrigerated cooked chicken breast strips
2  cups fresh baby spinach
1  11-ounce can mandarin orange sections, drained
1/2  cup loose-pack frozen whole kernel corn
2  tablespoons white wine vinegar or cider vinegar
1  tablespoon Dijon-style mustard
2  teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano,
crushed
2  teaspoons low-sugar or low-calorie orange marmalade
2  teaspoons salad oil
1/8  teaspoon salt
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. 

 

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