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Honey Chicken and Grape Salad

1/2 cup bottled low-fat honey Dijon dressing
1/4 teaspoon grated orange peel
2 cups chopped cooked chicken
1 1/2 cups halved red grapes
3/4 cup sliced celery
4 cups torn spinach
Hulled sunflower seeds (optional)

1. Mix dressing and peel in large bowl. Add remaining ingredients except spinach and seeds; toss lightly. Refrigerate several hours or overnight.
2. Serve over spinach and sprinkle with seeds just before serving.

Makes 4 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.

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