Chicken & Apple Salad with Orange-Mustard Vinaigrette

1/2 c. pecan halves
3 T. orange juice
2 T. white wine vinegar
2 t. grainy mustard
2 t. honey
2 T. minced shallots
1/2 c. olive oil
1 t. salt
4 c. chopped or sliced cooked skinless, boneless chicken
2 Granny Smith apples, cored and chopped or sliced
10 c. mixed salad greens

Preheat oven to 350 degrees. Spread pecans on a baking sheet and toast, shaking sheet once or twice, until nuts are fragrant, about 5 minutes. Transfer to a plate to cool.

Whisk together orange juice, vinegar, mustard, honey, shallots, olive oil, and salt in a large bowl until well combined. Remove 1/4 c. vinaigrette. Add chicken and apples to bowl and toss with remaining vinaigrette.

Arrange greens on four dinner plates. Drizzle with reserved vinaigrette. Top with chicken mixture. Sprinkle with nuts and serve.

Serves 4.

From All You magazine, March 2015, p. 40.