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”
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Ingredients
DRESSING
- 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
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)
- 1 additional orange
Directions
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For dressing, zest one orange to measure 2 teaspoons zest.
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Juice oranges to measure 1/2 cup juice.
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Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic with Garlic Press; whisk until smooth.
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While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
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For salad, place spinach in bottom of large serving bowl.
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Dice chicken and celery.
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Cut apples in half lengthwise; remove stems and seeds.
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Cut each apple half into small pieces.
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Chop onion.
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Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
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To serve, drizzle dressing over salad and toss to coat.
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Peel and separate the orange, cut each segment into 3 chunks. Top with orange segments and Whole-Grain Croutons
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Serve immediately.
serves = 6
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