LIGHT HONEY-MUSTARD CHICKEN SALAD This main-dish salad combines tangy mustard with sweet mandarin oranges. The thick dressing coats the chicken with flavor. 4 cups water 1 cup chopped onion 4 garlic cloves, chopped 3 rosemary sprigs 1 pound skinless, boneless chicken breast 3 tablespoons egg substitute 3 tablespoons honey 2 tablespoons olive oil 1 tablespoon rice vinegar 2 teaspoons country-style Dijon mustard 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 6 cups gourmet salad greens 12 (1/4-inch-thick) slices cucumber 1 medium tomato, cut into 8 wedges 1 (11-ounce) can mandarin oranges in light syrup, drained

Combine the first 5 ingredients in a Dutch oven over medium-high heat heat. Bring to a boil; cover, reduce heat, and simmer for 12 minutes or until the chicken is done. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.

Combine egg substitute and next 6 ingredients (egg substitute through minced garlic) in a food processor, and process until smooth. Place the chicken and the honey mixture in a medium bowl; toss to coat.

Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.

4 servings.

[Cooking Light, July 2001]