Citrus Chicken Salad

6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Instructions:

Divide chicken between two small resealable freezer bags; freeze overnight.
Divide spinach, mandarin oranges, and corn between two airtight storage containers.
In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags.
Chill salads and dressing overnight.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.
Makes 2 servings.


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