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Citrus Chicken Salad

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 leftover.

CARB GRAMS PER SERVING: 28

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Nutrition Facts Per Serving:

Calories 304
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 72
Sodium (mg) 422
Carbohydrate (g) 28
Fiber (g) 3
Protein (g) 31
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) .5
Fruit (d.e.) .5
Other Carbohydrates (d.e.) .5
Vegetables (d.e.) 1
Very Lean Meat (d.e.) 4
Fat (d.e.) 1

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.

5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.