orange-chicken salad

Makes 4
Prep 8 m
Cook 10 m



  1. 1 of 3 Drain mandarin oranges, reserving 2 tablespoons of the juice. Stir together reserved juice, sour cream, maple syrup, lemon juice, salt, pepper and hot pepper sauce. Set aside.
  2. 2 of 3 Place chicken, broth and garlic in large saucepan. Bring to a boil over medium-high heat; reduce to simmer. Cook until chicken is done, about 10 minutes, adding beans during last 5 minutes of cooking. Remove chicken to cutting board. When slightly cool, cut into strips.
  3. 3 of 3 Line four plates with lettuce. Gently toss chicken, beans and drained oranges with dressing. Place on top of lettuce; scatter chopped walnuts on top and serve.
Nutrition Information for orange-chicken salad
Servings Per Recipe: 4
Per Serving: 3 g fiber, 480 mg sodium, 37 g pro., 37 g carb., 394 kcal cal., 2 g sat. fat, 10 g Fat, total, 89 mg chol.