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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:

Calories304
Total Fat (g)8
Saturated Fat (g)2
Cholesterol (mg)72
Sodium (mg)422
Carbohydrate (g)28
Fiber (g)3
Protein (g)31

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	ouncescooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2	cupsfresh baby spinach
1	11-ounce canmandarin orange sections, drained
1/2	cuploose-pack frozen whole kernel corn
2	tablespoonswhite wine vinegar or cider vinegar
1	tablespoonDijon-style mustard
2	teaspoonssnipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2	teaspoonslow-sugar or low-calorie orange marmalade
2	teaspoonssalad oil
1/8	teaspoonsalt
1/8	teaspoonground 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.