Friday, April 6, 2012

Basil Chicken Salad

1/2 cup Mayonaisse
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon hot sauce
3 cups chopped, cooked chicken
1/2 cup chopped celery
1/4 cup shredded fresh basil
2 green onions, chopped
2 tablespoons pine nuts
6 cups torn fresh spinach

Combine first 5 ingredients, blending well.  Add chicken and next 3 ingredients and toss gently with dressing.  Refrigerate salad.  When ready to serve, place spinach on individual serving  plates and top with chicken salad.  Sprinke with pine nuts.

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