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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)