Ingredients
¼ C plus 2 TB nonfat mayo
2 TB fresh lemon juice
2 tsp. Dijon mustard
¼ tsp. hot sauce
1/8 tsp. white pepper
24 oz. chopped chicken breast meat
½ C chopped celery
¼ C chopped onions
¼ C shredded fresh basil
6C’s shredded fresh spinach
Instructions
Combine first 5 ingredients and stir well. Combine chicken, celery, onions, and basil in a medium bowl. Add the mayo mixture and toss gently. Place 1 C spinach on each of 6 salad plates. Spoon chicken mixture evenly over each plate. Servings: 6
Menu: LCD 1000 Mainstay Dinner
Recipe provieded by PWLC Lincoln http://pwlclincoln.com/