Basil Chicken Salad
|Nonfat mayonnaise||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Fresh lemon juice||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Chopped cooked chicken breast||3 Cup (48 tbs), skinned before cooking and cooked without salt|
|Chopped celery||1⁄2 Cup (8 tbs), chopped|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Shredded fresh basil||1⁄4 Cup (4 tbs)|
|Shredded spinach||6 Cup (96 tbs) (Fresh)|
|Pine nuts||1 1⁄2 Tablespoon, toasted|
Combine first 5 ingredients; stir well.
Combine chicken, celery, green onions, and basil in a medium bowl.
Add mayonnaise mixture, and toss gently.
Place 1 cup spinach on each individual salad plate.
Spoon chicken mixture over spinach.
Sprinkle each serving with pine nuts.
Garnish with lemon wedges, if desired.