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. Source: Diabetic Living Magazine

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; 8.1 g total fat; 1.6 g saturated fat; 72 mg cholesterol; 422 mg sodium. 700 mg potassium; 28.5 g carbohydrates; 3 g fiber; 17 g sugar; 30.9 g protein; 4272 IU vitamin a iu; 64 mg vitamin c; 84 mcg folate; 80 mg calcium; 3 mg iron; 73 mg magnesium;