the first dessert I baked for my then-fiance was red velvet cake, and he was hooked...I love to cook, and my 3 daughters are following in my footsteps. This is a collection of recipes that we love. Feel free to comment - good, bad, indifferent - if you try any, let me know how they turn out.

Saturday, July 6, 2013

Harvest Chicken Salad

This is from a 2006 Season's Best Pampered Chef recipe booklet - I haven't made it, but plan to:

Harvest Chicken Salad
Dressing2 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

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.

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