Ingredients

4 oz. canned low sodium white chicken, drained
1/4 tsp. grated fresh lemon peel
2 Tbsp. fat free honey mustard salad dressing
1/4 C. chopped water chestnuts
1/2 C. sliced, seeded red grapes
1 C. fresh spinach, washed dried and stems removed
1 tsp. pine nuts
fresh ground pepper, to taste

Cooking Instructions

Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated. Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top. Add fresh ground pepper to taste, and serve.
 
 
"Give us this day our daily bread." (Matthew 6:11)