Yum-o! This is quick and easy to prepare and travels like a dream. Two lunches ready to go.

6 oz cooked chicken breast, shredded, or one 6-oz package refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-oz can mandarin orange sections, drained
½ cup loose-pack frozen whole kernel corn
2 Tbs white wine vinegar or cider vinegar
1 Tbs Dijon-style mustard
2 tsps snipped fresh oregano or ½ tsp dried oregano, crushed
2 tsps low-sugar or low-cal orange marmalade
2 tsps extra virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper

1. Divide chicken between two small resealable bags; freeze overnight.

2. Divide spinach, mandarin oranges and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salad and dressing overnight.

3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.

4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.

*Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 tsp of salt from the dressing.

Recipe from www.diabeticlivingonline.com/recipes