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Friday, July 15, 2011

Melissa's Harvest Chicken Salad

Salad is one of my fav's for summer. I could eat it every meal...the family doesn't always share my enthusiasm for salad, so I don't make it as often as I would like...but I make it more frequently than I do during the winter months. One of my friends made this for a church function and it was a huge hit. My family was equally delighted when I made it at home. Its got chicken in it therefore I think it counts as an "Entrée" instead of a "salad" but you can decide which course you want to serve it as...just serve it, you'll be glad you did.

Melissa's Harvest Chicken Salad
Dressing:
2 oranges
1/3 c. fat-free mayo ( I used regular because thats all I had)
2 T stone ground mustard (this is the powder...I suggest you use only 1/4-1/2 of what it calls for UNLESS you love the taste of dry mustard...it truly gives it a PUNCH...or you could even leave it out if you want to)
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small garlic clove, minced

Salad:
1 package (6 oz) baby leaf spinach
2 c. diced roasted chicken (we used canned...just drain it first...it worked WONDERFULLY)
1 c. diced celery
2 medium apples, diced
1/2 c. chopped red onion
3/4 c. dried craisons
1/2 c. toasted pecan halves (optional...bUT I feel they really ADD to it)

Dressing: Zest one orange to measure 2 t. zest. Juice oranges to measure 1 c. juice. Combine orange zest, mayonnaise, mustard, sugar, salt, pepper and garlic. Whisk until smooth. While continually whisking, add orange juice in a thin and steady stream. Set dressing aside.

Salad: Place spinach in bottom of serving bowl. After chopping and dicing all veggies and apples, add them to top of spinach in a "layering" fashion, topping with the pecans. To serve, drizzle dressing over salad, toss to coat. Top with orange segments and crouton's if desired. Serve immediately.

*Note...don't bother saving the leftovers..they go mushy. I learned that from experience.

Serves 12 people. 1 (1 cup) serving= 100 calories

Julie~

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