No cook recipe

Citrus Chicken Salad
Carb choices: 2This 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

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
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

Ingredients:

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.