Ingredients for Light Honey Mustard Chicken Salad
- Water
- Onion
- Garlic Cloves
- Rosemary
- Boneless Skinless Chicken Breast
- 1/4 cup egg substitute
- 1/2 cup honey (plus 2 tbsp for dressing)
- Olive Oil
- Rice Vinegar
- Dijon Mustard
- Fresh Ground Black Pepper
- Gourmet Salad Greens
- Cucumbers
- Tomatoes
- Mandarin Oranges In Light Syrup
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How to Make Light Honey Mustard Chicken Salad
- In a Dutch oven, combine 1 lb boneless, skinless chicken breasts, 1 cup chicken broth, 1/2 cup honey, 1/4 cup Dijon mustard, and 1/4 tsp salt over medium-high heat.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove the chicken from the pan and discard the cooking liquid. Let the chicken cool slightly.
- Shred the chicken using two forks until you have approximately 3 cups.
- In a food processor, combine 1/4 cup egg substitute, 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/4 cup mandarin orange segments (drained), and 1/4 tsp black pepper. Process until smooth and creamy.
- In a medium bowl, gently toss the shredded chicken with the honey mustard mixture until evenly coated.
- To serve, line plates with your favorite salad greens. Top each serving with the chicken salad, 1/2 cup cucumber slices, 1/2 cup tomato wedges, and 1/4 cup mandarin orange segments.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
112g
Fat
7g
Carbs
11g
