Mandarin Chicken Salad
- 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.
Serving size: ½ cup. Sodium: 100 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/mandarin-chicken-salad/
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