Take-Along Citrus Chicken Salad
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,
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
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
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mixture. Toss to coat. Makes 2 servings.