Harvest Salad

Every month I do a cooking demonstration for Pampered Chef. I usually do the same demonstration all month long, unless there is someone who wants something different. I made this salad yesterday, and it was so delicious, I have to share! I wanted to make it for my family, so, tonight, I omitted the chicken, and we ate it as a side salad. Abby wanted to add Pomegranates because I bought a few on sale. It was an amazing kick to the salad!

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Harvest Chicken Salad

Dressing:
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard (Fancy w/seeds)
2 teaspoons sugar
1/4 teaspoon each salt and ground black pepper
1 small garlic clove, pressed

Salad:
6 oz fresh spinach leaves or 3 heads of Romaine Hearts
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)

1. For dressing, zest one orange using Microplane Adjustable Grater to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.

2. For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Core apples with Corer and cut into 8 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.

Yield: 12 servings Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g

Cook's Tips: To toast pecans, spread over bottom of Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.

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

Preparing Orange Segments:

To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.