Citrus Chicken Salad

Citrus Chicken Salad

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From: Diabetic Living Magazine

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips (see Test Kitchen Tip)
  • 2 cups fresh baby spinach
  • 1 (11 ounce) can mandarin orange sections, drained
  • ½ 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 ½ teaspoon dried oregano, crushed
  • 2 teaspoons low-sugar or low-calorie orange marmalade
  • 2 teaspoons salad oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  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 (1- ½-cup) servings.
  • Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the ⅛ teaspoon salt from the dressing.

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 304 calories; 8 g fat(2 g sat); 3 g fiber; 28 g carbohydrates; 31 g protein; 84 mcg folate; 72 mg cholesterol; 17 g sugars; 4,272 IU vitamin A; 64 mg vitamin C; 80 mg calcium; 3 mg iron; 422 mg sodium; 700 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (85% dv), Folate (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 1 fat, 1 vegetables, ½ fruit, ½ other carb, ½ starch

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