Chicken Salad Santa Ana

Makes 2 servings

• 6 oz. chicken breast, sliced into 2-1/2 x 1/2-inch strips
• 1/2 cup Honey of a Dressing, divided
• 1 Tablespoon vegetable oil
• 1/2 cup thinly sliced sweet red peppers
• 1/2 cup thinly sliced onion
• 1/2 cup thinly sliced mushrooms
• 4 quarts packed spinach leaves
• 1/4 cup sliced radishes

Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade. Heat oil in non-stick pan and stir-fry chicken until juices run clear. Add pepper, onion, mushrooms, and reserved marinade; stir-fry one minute. Add spinach leaves and toss in pan until barely wilted. Add radishes and toss to mix. Serve with remaining dressing.

Honey of a Dressing

Makes 3/4 cup

• 1/3 cup red wine vinegar
• 1/3 cup honey
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper

Combine vinegar and honey; mix well. Stir in remaining ingredients.
Serving Size: 1 Tablespoon

Nutrition: 30 Calories * 8 g Carbohydrates * 0 mg Cholesterol * 0 g Fat Total * 89 mg Sodium * 0 g Protein * <1 g Dietary Fiber * 0% Calories from Fat *

Recipes from The National Honey Board