Chicken And Apple Salad With Orange-Mustard Vinaigrette

• 1/2 cup pecan halves
• 3 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 2 teaspoons grainy mustard
• 2 teaspoons honey
• 2 tablespoons minced shallot
• 1/2 cup olive oil
• 1 teaspoon salt
• 4 cups chopped or sliced cooked skinless, boneless chicken, from a rotisserie bird
• 2 Granny Smith apples, cored and chopped or sliced
• 10 cup mixed salad greens

1. Preheat oven to 350u0b0F. Spread pecans on a baking sheet and toast, shaking sheet once or twice, until nuts are fragrant, about 5 minutes. Transfer to a plate to cool.
2. Whisk together orange juice, vinegar, mustard, honey, shallot, olive oil and salt in a large bowl until well combined. Remove 1/4 cup vinaigrette. Add chicken and apples to bowl with remaining vinaigrette and toss.
3. Arrange greens on four dinner plates. Drizzle with reserved 1/4 cup vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.

pecan halves, orange juice, white wine vinegar, grainy mustard, honey, shallot, olive oil, salt, chicken, apples, mixed salad greens

Taken from www.myrecipes.com/recipe/chicken-apple-salad-orange-mustard-vinaigrette (may not work)