This garden-fresh spinach salad is a terrific way to use up leftover chicken. Or when you're cooking chicken breasts, add an extra piece or two so there's some left over.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Divide chicken between two small resealable freezer bags; freeze overnight.

  • 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.

  • 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.

  • Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 (1-1/2-cup) servings.


Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Nutrition Facts

304 calories; protein 30.9g 62% DV; carbohydrates 28.5g 9% DV; dietary fiber 3g 12% DV; sugars 17.1g; fat 8.1g 12% DV; saturated fat 1.6g 8% DV; cholesterol 72.3mg 24% DV; vitamin a iu 4271.5IU 85% DV; vitamin c 64.5mg 108% DV; folate 84.2mcg 21% DV; calcium 79.7mg 8% DV; iron 2.8mg 16% DV; magnesium 73.1mg 26% DV; potassium 700.4mg 20% DV; sodium 422.1mg 17% DV.