Blogiversary: 10/2/2013

Monday, September 30, 2013

Jeri Arcala's Harvest Chicken Salad Recipe

From Jeri Arcala on a family discussion board at, daughter of Thomas Arcala and Margaret Young: "Got this recipe from the "Pampered Chef". I usually have to double this recipe. This is always a big hit with potlucks and is usually the request I get."
2 oranges
1/3 cup fat-free mayonnaise
2 tablespoons stone-ground mustard
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small garlic clove, minced
For the dressing, zest one orange to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic; whisk until smooth. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
1 package (6 ounces) fresh baby spinach leaves
2 cups diced roasted chicken
1 cup diced celery
2 medium Red Delicious apples
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (optional)
2 peeled and cut into segments
Croutons (optional)
For the salad, place spinach in bottom of large serving bowl. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into four wedges; cut wedges into small pieces. Chop onion. Layer chicken, celery, apples, onions, cranberries and pecans, if desired, over spinach. Top with orange segments. Add croutons if desired. ***Serve immediately.
***Note: If you are not serving right away, squeeze some oranges so that the acid will help keep the apples from browning (I usually do this anyway whether I'm serving this right away or not). DO NOT put the dressing on the salad. Let people serve themselves with the dressing. This salad is so good that it doesn't really need the dressing, but it adds a little kick with the ground mustard seed in it. ENJOY!

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