Orange Chicken Salad

For the salad; in a large bowl combine:
3 cups cooked chicken diced
2 stalks of celery chopped
½ cup fresh or canned pineapple drained
½ cup canned mandarin oranges drained
½ toasted almond slices

For the dressing, in a small bowl combine:
1 ½ cups of mayonnaise
2 tsp Dijon mustard
2 tsp “Bittersweet Herb Farm” balsamic vinegar with orange & rosemary
Mix with a wire whisk until blended

Combine salad with dressing, chill for 2 hours and then serve on a bed of lettuce.

Nature's Art
Route 85
Montville, CT
860-443-GEMS
www.enaturesart.com