CHICKEN PECAN TOSSED SALAD

A simple spring meal that is quick to fix, light enough for lunch, and appealing to all ages.

Salad for 4

3  cups torn iceberg lettuce

3  cups torn spinach leaves-wash well

2 1/2  cups of cooked, chopped chicken

1  cup seedless red grapes, halved

1  (11 oz.) can of mandarin orange segments, drained
1/2  cup pecan halves
optional - sliced red onions to top salad

In large bowl, combine all salad ingredients and toss. 


Dressing
1/4  cup oil + 2  tbls cider vinegar + 1  tbls sugar

In container with tight-fitting lid, combine all dressing ingredients; shake well.  Pour dressing over salad; toss gently to coat.  Enjoy!