Yield: 4 servings
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Dressing:
1 (8 ounce) container lemon yogurt
2 tablespoons honey
1 teaspoon grated orange peel
Salad:
Boston or bibb lettuce
2 apples, cored and cut into thin wedges
2 cups cubed cooked chicken
1 cup seedless red grapes, halved
1/2 cup sliced celery
2 tablespoons coarsely chopped walnuts
In a small bowl, combine all dressing ingredients; blend well. Set aside.
Arrange lettuce on 4 salad plates.
Fan apple wedges over lettuce.
In a medium bowl, combine chicken, grapes and celery; mix well.
Add dressing; toss to coat.
Spoon chicken mixture over apples.
Sprinkle with walnuts.