Nutrition per serving may change if servings are adjusted.
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
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- ½-cup) servings.
Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the ⅛ teaspoon salt from the dressing.