Honey Chicken and Grape Salad
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.
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.