Serve this elegant chicken
salad on a bed of spinach or salad greens...or as a sandwich
filling in warm pita bread or on multigrain bread. This recipe
is also a great use for leftover turkey.
Honey
Chicken and Grape Salad
- 1/2 cup bottled low-fat
honey Dijon dressing
1/4 teaspoon grated orange peel
2 cups chopped cooked chicken
1 1/2 cups halved red grapes
3/4 cup sliced celery
4 cups torn spinach
Hulled sunflower seeds (optional)
- Mix dressing and peel
in large bowl. Add remaining ingredients except spinach and seeds;
toss lightly. Refrigerate several hours or overnight.
- Serve over spinach and
sprinkle with seeds just before serving.
Makes 4 servings.
Recipe and photograph provided
courtesy of The Association For Dressings
and Sauces.
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