Paul's StoryAmerican Diabetes Association comes through again! I made this one yesterday because it was 112 degrees and I had NO desire to turn on the stove! I also sliced a large beefsteak tomato & had some of Esther's Potato Salad with it. A great summer supper!
canned low sodium white chicken drained
fresh lemon zest
fat free honey mustard salad dressing
chopped water chestnuts
sliced seedless red grapes
toasted pine nuts
fresh spinach, washed, dried, and stems removed
sea salt & fresh cracked black pepper to taste
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Toss the chicken, lemon zest, salad dressing, water chestnuts, and grapes together in a bowl until all ingredients are lightly coated
2Let the salad stand for 5 minutes to absorb the dressing. Meanwhile toast the pine nuts for 2 minutes in a non stick skillet over medium heat, shaking the pan constantly
3Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top. Add the salt & pepper to taste & serve