Harvest Chicken Salad

This is a Pampered Chef recipe. I made it for the first time last night. It's both sweep and slightly tangy. It's really good and good for you. Makes 12 servings, but I just put together single servings at a time.

Dressing
2 oranges
1/3 c. fat-free mayo
2 T. stone-ground mustard
2 t. sugar
1/4 t. salt
1/4 t. pepper
1 small clove garlic, pressed

Salad
1 pkg. (6 oz.) fresh baby spinach leaves
2 c. diced roasted chicken (good use for any pre-cooked chicken you may have)
1 c. diced celery
2 medium Red Delicious apples
1/2 c. chopped red onion
3/4 c. sweetened dried cranberries
1/2 c. toasted pecan halves (optional, but really good)
Orange segments (optional)
Whole-grain croutons (optional)

For dressing, zest one orange to measure 2 t. zest. Juice oranges to measure 1/2 c. juice. combine orange zest, mayo, mustard, sugar, salt, pepper, and garlic in a 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 the chicken and celery. Quarter apple, then remove stems and seeds. Slice apple quarters thinly. Layer chicken, celery, apples, onion, cranberries, and pecans over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments and croutons. Serve immediately.

--Keri