Harvest Chicken Salad

Apples and tangy orange dressing makes this chicken salad the main attraction. Cook’s tip: A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired. You may also want to top this with “Whole Grain Croutons”.

• Ready In: 20 mins
• Serves: 12

Ingredients

• Dressing

• 2  oranges
• 1⁄3 cup fat-free mayonnaise
• 2  tablespoons stone ground mustard
• 2  tablespoons sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  small garlic clove, pressed

• Salad

• 1 (6 ounce) package  fresh  baby spinach leaves
• 2  cups  diced  roasted chicken meat
• 1  cup celery rib, diced
• 2  medium Red Delicious apples
• 1⁄2 cup red onion, chopped
• 3⁄4 cup dried sweetened cranberries
• 1⁄2 cup pecan halves, toasted (optional)
•  orange section (optional)

Directions

1. For dressing, zest one orange to measure 2 teaspoons zest.
2. Juice oranges to measure 1/2 cup juice.
3. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
4. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
5. For salad, place spinach in bottom of large serving bowl.
6. Dice chicken and celery.
7. Cut apples in half lengthwise; remove stems and seeds.
8. Cut each apple half into small pieces.
9. Chop onion.
10. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
11. To serve, drizzle dressing over salad and toss to coat.
12. Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
13. Serve immediately.