Harvest Chicken Salad

Dressing:
2 oranges
½ c. mayonnaise
2 Tbsp. stone-ground mustard
¼ tsp. each salt and pepper
2 tsp. sugar
1 small garlic clove, pressed

Salad:

1 pkg (6 oz) fresh baby spinach leaves
2 c. diced roasted chicken
1 c. diced celery
2 medium red delicious apples
½ c. chopped red onion
¾ c. sweetened dried cranberries
½ c. toasted pecan halves (optional)
Orange segments and Whole Grain Croutons (recipe follows)

1. For dressing, zest orange to measure 2 tsp. zest, juice oranges to measure ½ c. juice. Combine orange zest, mayonnaise, mustards, sugar, salt, pepper and garlic, whisk until smooth. 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. Cut apples into small wedges. 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

Whole Grain Croutons

4 slices whole grain sandwich bread
2 Tbsp. (1/2 ounce) grated fresh Parmesan cheese
1 Tbsp. melted butter

1. Preheat oven to 350°. Cut crusts off bread, discard crusts; cut bread into ½ inch cubes. Toss bread cubes with butter to coat; add cheese and toss until well combined. Spread bread cubes in an even layer over baking sheet. Bake 15-18 minutes or until golden brown and crisp. Remove from oven and cool completely.