Honey-Mustard Chicken Salad

Course : Diabetic
Serves: 1
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4 ounces canned low-sodium white chicken -- drained
1/4 teaspoon grated fresh lemon peel
2 tablespoons fat-free honey-mustard salad dressing
1/4 cup chopped water chestnuts
1/2 cup sliced -- seeded red grapes
1 cup fresh spinach -- washed dried and stems removed
1 teaspoon pine nuts
1 teaspoon fresh ground pepper -- to taste

Preparation / Directions:

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.

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