Brunch Time Chicken Salad

• 2 teaspoons Orange Zest
• 1/2 cups Orange Juice
• 1/3 cups Mayonnaise (want Low-cal? Use Low Fat)
• 2 Tablespoons Stone Ground Mustard
• 2 teaspoons Sugar
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 clove Garlic, Pressed
• 1 whole Roasted Chicken
• 1 cup Celery, Diced
• 2 whole Sweet Red Apples
• 1/2 cups Chopped Onion
• 1 package Fresh Baby Spinach Leaves, 6 Ounce Package
• 3/4 cups Dried Cranberries
• 1/2 cups Toasted Pecan Or Almond Slivers
• 1 whole Orange, Cut Into Segments, For Garnish

1. Dressing:
2. Zest one orange and mix with orange juice. Combine mayonnaise, mustard, sugar, salt, pepper, and pressed garlic. Whisk till smooth. Pour orange juice/zest in a thin, slow stream into the mayonnaise mixture whisking until well incorporated.
3. Salad: in a large bowl, cut chicken into bite-size pieces. Dice celery, apples and onions, then mix in with the chicken. Add spinach leaves, cranberries, and toasted pecans or almonds. Pour salad dressing over the chicken mixture and mix well to disperse the dressing evenly.
4. Serve on croissant rolls. Garnish with orange segments.

orange zest, orange juice, mayonnaise, ground mustard, sugar, ubc, ubc, clove garlic, chicken, celery, sweet red apples, onion, cranberries, or almond slivers, orange

Taken from tastykitchen.com/recipes/salads/brunch-time-chicken-salad/ (may not work)