- 1 Tbsp Mrs Dash Original
- 2 Tbsp cider vinegar
- 11 oz can mandarin orange segments, drained
- ⅓ cup toasted sliced almonds
- ¼ cup orange juice
- 1 Tbsp honey
- 1 Tbsp Dijon-style mustard
- 3 cups cooked cubed skinless chicken
- 1 ½ cups thinly sliced celery
- 3 Tbsp canola oil
- ¼ cup no-sodium chicken broth
- For dressing, mix together the oil, vinegar, orange juice, Mrs Dash, mustard, and honey. Mix well and set aside.
- Combine chicken stock with chicken and celery in a medium bowl. Pour dressing over chicken mixture. Toss to mix well.
- Cover and chill for 3-4 hours or overnight.
- Optional: serve over salad greens, with Mandarin orange segments and toasted almonds on the side.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 100 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 10% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
