Citrus Chicken Salad

If you have any leftovers from the pecan-crusted chicken tenders, use them in this recipe that’s perfect for lunch of dinner.  The recipe makes 2 salads but you can easily double the ingredients.

What you’ll need:

  • 6 ounces cooked chicken breast, shredded or 6 ounces precooked refrigerated chicken strips
  • 2 cups spinach
  • 1 (11-ounce) can mandarin oranges, rinsed and drained
  • 1/2 cup frozen or canned whole kernel corn
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 2 teaspoons low-calorie/low-sugar orange marmalade/jelly
  • 2 teaspoons oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

What you’ll do:

  • To make the dressing, whisk together the vinegar, mustard, oregano, marmalade, oil, salt and pepper.
  • Divide the spinach, corn, oranges and chicken evenly among plates and top with dressing.

Recipe and image from diabetic living.

So what are you waiting for…Get dinner on the table!

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