Prep 5 mins
Cook 5 mins
Dijon,Honey, Orange Juice & Mrs. Dash Seasoning gives this light, low carb, low sodium salad a nice kick. And an excellent recipe for leftover grilled chicken that can be topped chow mein noodles if you like. This is my twist on a recipe I found at Mrs.Dash.com. Prep time does not include chill time.
- 1⁄4 cup red wine vinegar
- 1⁄4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon orange zest (optional)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 tablespoons Mrs. Dash seasoning mix (Original Blend)
- 1 teaspoon salt (optional)
- 3 cups chicken (cooked-cubed)
- 1 1⁄2 cups celery (thinly sliced or diced)
- 1 (11 ounce) can mandarin orange segments (drained)
- 1⁄3 cup almonds (sliced-toasted)
- 1 cup chow mein noodles (optional)
- lettuce leaf
- Combine vinegar,oil,orange juice,zest,salt,Mrs. Dash,honey & dijon mustard in a container with a tight fitting lid, cover & shake well to combine.
- Combine chicken and celery in a medium bowl, pour dressing over chicken mixture and toss to mix well.
- Cover & chill; 2-3 hours.
- At the same time, place canned mandarin oranges in refrigerator so they will be cold when you prepare the salad.
- To prepare; add drained mandarin oranges & almonds to chilled chicken mixture, toss to combine.
- Serve on lettuce leaves, topped with chow mein noodles if you like.
This was a very tasty and refreshing light supper. I found it a bit peppery, but my son felt it was just right. I did omit the almonds, as I'm not much of a nut person. Made for Every Day Holiday Tag. :)