Roast Chicken Waldorf Salad

• 2/3 cup coarsely chopped walnuts
• 8 oz. diced roast chicken breast (2 cups)
• 1 Granny Smith apple, peeled, cored, and cut in 3/4-inch cubes
• 2 wild fennel bulbs,
• 1/4 md. fennel bulb, chopped
• 1/4 md. fennel bulb, chopped
• 6 cups shredded red leaf, romaine,
• Boston lettuce,
• any combination
• 2 tbsp. low-fat whipped dressing
• 1 lemon, juice of
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 dash cayenne pepper

1. Preheat the oven to 350F.
2. Spread the nuts in 1 layer on a baking sheet.
3. Toast until they are fragrant and lightly colored, 10 minutes, stirring after 3 minutes and again after 6 minutes so they toast evenly.
4. Set the nuts aside to cool.
5. In a mixing bowl, combine the chicken, apple, fennel and nuts.
6. For the dressing, in a small bowl, whisk together the whipped dressing, lemon juice, salt, black pepper and red pepper, adjusting the seasoning to taste.
7. Pour the dressing over the chicken mixture, tossing until the salad is evenly coated.
8. To serve, divide the lettuce among 4 dinner plates and mound the chicken salad equally over the greens.

walnuts, chicken, apple, wild fennel, fennel bulb, fennel bulb, red leaf, boston lettuce, combination, lowfat whipped dressing, lemon, salt, ground black pepper, cayenne pepper

Taken from www.foodgeeks.com/recipes/19038 (may not work)