Chicken Salad With Apples

Course : Chicken
Serves: 4
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1/4 cup olive oil
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate -- thawed
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons balsamic vinegar
1/4 teaspoon coarsely ground pepper
4 cups torn romaine lettuce
4 cups torn kale or curly endive
1 1/2 cups cubed cooked chicken
1 large tart apples -- cored and thinly sliced
1 1/4 cups crumbled feta cheese
1/2 cup coarsely chopped walnuts -- toasted

Preparation / Directions:

In jar with tight fitting lid combine all dressing ingredients; shake well. Refrigerate at least 1 hour. In large bowl combine all salad ingredients except walnuts and cheese. Shake dressing well; pour over salad. Toss lightly to coat. To serve, divide salad among 4 plates; sprinkle with walnuts and cheese *Substitute 4 cups torn mixed salad greens.

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