Recipe Image

Citrus Chicken Salad

  • 20 m
  • 8 h 20 m
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.”


    • 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


  • 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.
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