Ingredients:
4 cups water
1 cup chopped onions
4 garlic cloves, chopped
3 sprigs rosemary
1 lb boneless skinless chicken breasts
3 tablespoons egg substitute
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon rice vinegar
2 teaspoons Dijon mustard
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
6 cups gourmet salad greens
12 slices cucumbers ( 1/4-inch-thick)
1 medium tomatoes, cut into 8 wedges
1 (11 ounce) cans mandarin oranges in light syrup, drained
Directions:
Combine the first 5 ingredients in a Dutch oven over medium-high heat.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until chicken is done.
Remove chicken from pan, discarding liquid and solids and cool chicken slightly.
Shred with 2 forks to measure 3 cups.
Combine egg substitute and the next 6 ingredients (egg substitute through garlic) in a food processor, and process until smooth.
Place the chicken and the honey mixture in a medium bowl, toss to coat chicken.
Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and orange slices.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.