Makes 6 servings
1/4 C. light mayonnaise
1/4 C. light sour cream ( I used fat free )
1 T. honey mustard
1 T. white vinegar
1 T. orange juice concentrate
1/4 tsp. each salt and black pepper
4 C. chopped cooked chicken
1 C. diced celery
1 large apple, unpeeled, cored and chopped
1/3 C. dried cranberries
1/3 C. chopped green onions ( with white parts )
1/3 C. chopped pecans
1/4 C. chopped fresh parsley
Combine all dressing ingredients in a small bowl. Cover and refrigerate until ready to use.
Toss together all salad ingredients in a large bowl. Add dressing and mix well. Cover and refrigerate for 2 hours before serving.
I served this on a Hungry Girl fold out flatbread and added spinach. Served with a side of baked veggies.