Light Honey-Mustard Chicken Salad

• 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

1. 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 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.
2. 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.
3. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.

water, onion, garlic, rosemary, skinless, egg substitute, honey, olive oil, rice vinegar, countrystyle, freshly ground black pepper, garlic, gourmet salad greens, cucumber, tomato, mandarin oranges

Taken from www.myrecipes.com/recipe/light-honey-mustard-chicken-salad (may not work)