This time of year I really like to have a number of light salad ideas for lunch or even dinner. The summer heat combined with days full of outside activity often makes for skipped meals and lighter appetites. Today's recipe comes from DIABETIC COOKING. I like the crunch from the water chestnuts and grapes and the use of canned chicken makes it easy and convenient.
HONEY-MUSTARD CHICKEN SALAD
4 oz. canned low-sodium white chicken, rinsed and drained
1/2 c. sliced seedless red grapes
1/4 c. chopped water chestnuts
2 tbsp. fat-free low-sodium honey-mustard salad dressing
1/4 tsp. grated lemon peel
1 tsp. pine nuts
1 c. fresh stemmed spinach
1/8 tsp. black pepper
Toss chicken, grapes, water chestnuts, dressing and lemon peel in small bowl until well coated. Let stand 5 minutes for dressing to absorb.
Toast pine nuts in small non-stick skillet over medium heavy 2 minutes, shaking pan constantly.
Arrange spinach on plate; place chicken mixture on top of spinach. Sprinkle pine nuts on top; season with pepper.
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