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  • Honey Mustard Chicken Salad

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    Honey Mustard Chicken Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 ounce Canned low-sodium white chicken, liquid removed
    • 1/4 tsp Grated fresh lemon peel
    • 2 Tbsp. Fat-free honey-mustard salad dressing
    • 1/4 c. Minced water chestnuts
    • 1/2 c. Sliced, seeded red grapes
    • 1 c. Fresh spinach, washed dry and stems removed
    • 1 tsp Pine nuts Fresh grnd pepper, to taste

    Directions

    1. Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl till all ingredients are lightly coated.
    2. Let the salad stand for 5 min to absorb the dressing. Meanwhile, toast the pine nuts for 2 min in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top, add in fresh grnd pepper to taste, and serve.
    3. Use canned chicken to make this fast, colorful salad.
    4. for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own.

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