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ShareCitrus Chicken Salad
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 304
- Protein(gm): 31
- Carbohydrate(gm): 28
- Fat, total(gm): 8
- Cholesterol(mg): 72
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sodium(mg): 422
- Vegetables(d.e): 1
- Fruit(d.e): 1
- Starch(d.e): 1
- Other Carb(d.e): 1
- Very Lean Meat(d.e): 4
- Fat(d.e): 1
Diabetic Exchanges
- 6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
- 2 cups fresh baby spinach
- 1 11 ounce can mandarin orange sections, drained
- 1/2 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 1/2 teaspoon dried oregano, crushed
- 2 teaspoons low-sugar or low-calorie orange marmalade
- 2 teaspoons salad oil
- 1/8 teaspoon salt
- 1/8 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 servings.
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*
If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.
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