Ingredients
| 6 |
tablespoons fat-free mayonnaise |
| 2 |
tablespoons fresh lemon juice |
| 2 |
teaspoons Dijon mustard |
| 1/4 |
teaspoon hot sauce |
| 1/8 |
teaspoon white pepper |
| 3 |
cups chopped cooked chicken breasts |
| 1/2 |
cup chopped celery |
| 1/4 |
cup chopped green onions |
| 1/4 |
cup shredded fresh basil |
| 6 |
cups shreeded fresh spinach |
Directions
- Combine first 5 ingredients and stir well.
- Combine chicken, celery, green onions and basil in a medium bowl.
- Add the mayonnaise mixture and toss gently.
- Place 1 cup spinach on each of 6 salad plates.
- Spoon chicken mixture evenly over each plate.
- Sprinkle with pine nuts if desired (not in analysis).
Categories
Chicken, Vegetables, Brunch, First Course, Main Dish, Salads, Side Dish, Easter, Thanksgiving, Chill, No Cook, Quick
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