Light Honey-Mustard Chicken Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 inch cucumber 
• 2 teaspoons dijon mustard country-style
• 3 tablespoons egg substitute 
• 2  garlic cloves minced
• 4  garlic cloves chopped
• 3 tablespoons honey 
• 11 ounce mandarin oranges in syrup light drained canned
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 1 tablespoon rice vinegar 
• 3  rosemary sprigs 
• 6 cups gourmet salad greens 
• 1 pound chicken breast boneless skinless
• 1 medium tomatoes cut into 8 wedges
• 4 cups water 

Equipment

• food processor
• bowl
• frying pan
• dutch oven

Directions

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.
2. Remove chicken from pan, discarding liquid and solids, and cool chicken slightly. Shred the meat with 2 forks to measure 3 cups.
3. Combine egg substitute and next 6 ingredients (egg substitute through minced garlic) in a food processor, and process until smooth.
4. Place the chicken and the honey mixture in a medium bowl; toss to coat.
5. Line plates with salad greens, and top each serving evenly with chicken salad, cucumber, tomato wedges, and oranges.