Orange-Chicken Salad

Orange-Chicken Salad

4 boneless, skinless chicken breast halves (5 oz. each)
2 C chicken broth
1 garlic clove, smashed
1 lb green beans, trimmed, left whole
1 head red-leaf lettuce, washed, dried
1 can (15 oz.) mandarin oranges, drained, juice reserved
1/2 C coarsely chopped candied walnuts

Dressing:
1/3 C reduced-fat sour cream (I used lowfat yogurt)
2 T reserved mandarin orange juice
2 t maple syrup
1 t lemon juice
1/4 t salt
1/8 t black pepper
1/3 t hot pepper sauce

1. 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 cool enough to handle, cut into strips.
2. Dressing: Stir everything together.
3. Line four plates with lettuce. Toss chicken, beans and oranges with dressing. Place on top of lettuce; scatter chopped walnuts on top and serve.

From Family Circle, August 9, 2005