Harvest Chicken Salad (LOW FAT)

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

click here for recipe



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


  • 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)
  • 1 additional orange


  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 with Garlic Press; 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. Peel and separate the orange, cut each segment into 3 chunks. Top with orange segments  and Whole-Grain Croutons
  13. Serve immediately.

    serves = 6

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