Light Honey-Mustard Chicken Salad

This main dish salad combines tangy mustard with sweet mandarin oranges, The thick dressing coats the chicken with flavor. The recipe come from Cooking Light.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  cups water
• 1  cup  chopped onion
• 4  garlic cloves, chopped
• 3  sprigs rosemary
• 1  lb boneless skinless chicken breast
• 3  tablespoons egg substitute
• 3  tablespoons honey
• 2  tablespoons olive oil
• 1  tablespoon rice vinegar
• 2  teaspoons Dijon mustard
• 1⁄4 teaspoon fresh ground black pepper
• 2  garlic cloves, minced
• 6  cups  gourmet salad greens
• 12  slices cucumbers (1/4-inch-thick)
• 1  medium tomatoes, cut into 8 wedges
• 1 (11 ounce) can mandarin oranges in light syrup, drained

Directions

1. Combine the first 5 ingredients in a Dutch oven over medium-high heat.
2. Bring to a boil, cover, reduce heat and simmer for 12 minutes or until chicken is done.
3. Remove chicken from pan, discarding liquid and solids and cool chicken slightly.
4. Shred with 2 forks to measure 3 cups.
5. Combine egg substitute and the next 6 ingredients (egg substitute through garlic) in a food processor, and process until smooth.
6. Place the chicken and the honey mixture in a medium bowl, toss to coat chicken.
7. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and orange slices.