Tuesday, May 18, 2010

Harvest Chicken Salad

Crimson apples and tangy orange dressing make this chicken salad the main attraction.

Dressing:  2 oranges, 1/3 cup Miracle Whip, 2 Tbsp stone-ground mustard, 2 tsp sugar, 1/4 tsp each salt and pepper, 1 small garlic clove (pressed)

Salad:  1 pkg (6 oz) fresh baby spinach leaves, 2 cups diced roasted chicken, 1 cup diced celery, 2 medium Red Delicious apples, 1/2 cup chopped red onion, 3/4 cup sweetened dried cranberries, 1/2 cup toasted pecan halves (optional), orange segments and whole-grain croutons

For dressing, zest one orange to measure 2 tsp zest.  Juice oranges to measure 1/2 cup juice.  Combine orange zest, Miracle Whip, mustard, sugar, salt, pepper and garlic in batter bowl.  Whisk until smooth .  While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.

For salad:  place spinach in bottom of large serving bowl.  Dice chicken and celery.  Cut apples in half lengthwise; remove stems and seeds.  Cut each apple half into four wedges, crinkle cut wedges into small pieces using Crinkle Cutter.  Chop onion using Food Chopper.  Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.  To serve, drizzle dressing over salad and toss to coat.  Top with orange segments and whole grain croutons, if desired.  Serve immediately.

Makes 6 servings.

Tips:  To toast pecans, spread over pre-heated skillet over medium heat.  Stir constantly for 3 - 5 minutes or until pecans are very fragrant.

A 2 lb rotisserie-cooked chicken can be used to prepare this recipe, if desired.

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