Toasted Pecan & Grilled Chicken Dijon Slaw

1/2 cup honey-dijon mustard
1/3 cup prepared creamy Italian salad dressing
1 10-ounce pkg fresh spinach leaves, cleaned/stems removed
1 small head red cabbage, thinly sliced
1 small red onion, thinly sliced (about 1 1/3 cups)
Salt and pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, grilled
1/2 cup pecans, toasted and chopped coarsely

Slice chicken breast into thin strips and set aside. Blend mustard and
prepared dressing in small bowl; chill until serving time. Mix spinach,
cabbage and onion in large bowl. Stir dressing mixture into spinach
mixture; toss to coat. Season with salt and pepper. Arrange on serving
plate; top with grilled chicken and pecans. Serve immediately.

Yield: 6 servings
each 332 calories, 30 g protein, 13 g carbohydrate, 19 g total fat,
2 g saturated fat, 69 mg cholesterol, 211 mg sodium, 3 g dietary

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