Citrus Chicken Salad
Divide chicken between two small resealable freezer bags; freeze overnight.Advertisement
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.
4 lean protein, 1 fat, 1 vegetables, 1/2 fruit, 1/2 other carb, 1/2 starch