Harvest Chicken Salad

A Pampered Chef salad recipe, they have such good ones.  Don’t let the dressing recipe scare you, it’s really very easy.


2 oranges

1/3 cup mayonnaise

2 tablespoons mustard

2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 small clove garlic, pressed


1 (6 oz) package fresh baby spinach leaves

2 cups diced roasted chicken (I used 1 large barbequed chicken breast)

1 cup diced celery

2 medium Red Delicious apples (I used Braeburn this time, not really a fan of Red Delicious)

1/2 cup chopped red onion

3/4 cup sweetened dried cranberries

1/2 cup toasted pecan halves (I used almonds.  Toasting is easy, just microwave the nuts for a minute at a time, stirring after each minute, until the nuts become very aromatic and start to brown slightly, I think it took about 3 minutes to do the almonds this time.)

For dressing, zest 1 orange to measure 2 teaspoons zest.  Juice oranges to measure 1/2 cup juice.  Combine zest, mayonnaise, mustard, sugar, salt, pepper and garlic and whisk until smooth.  While continuously whisking, slowly add orange juice in a thin, steady stream until smooth and well blended.

For salad, place spinach in large bowl.  Dice chicken and celery.  Cut apples in half, remove stems and seeds, cut each half into 4 wedges and cut wedges into small pieces.  Chop onion.  Layer chicken, celery, apples, onion, cranberries and pecans over spinach.  To serve, drizzle dressing over salad and toss to coat.

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