2 cups meat from a rotisserie chicken cubed cooked
0.5 teaspoon mustard dry
0.5 cup dry-roasted peanuts
1 garlic clove minced
2 green onions chopped
3 cups lettuce shredded loosely packed
1 cup mayonnaise light
4 ounces cheddar cheese shredded reduced-fat
2 tablespoons maple syrup
1 cup peas frozen english thawed
0.3 teaspoon pepper
6 radishes sliced
1 bell pepper diced red
2 cups pkt spinach shredded loosely packed
0.5 teaspoon worcestershire sauce
Equipment
bowl
Directions
Toss together chicken and syrup.
Layer half each of lettuce and spinach in a 4 1/2-quart salad bowl.
Layer with radishes, peas, bell pepper, chicken, celery, and green onions. Top with remaining lettuce and spinach; sprinkle with cheese.
Stir together mayonnaise and next 4 ingredients until smooth; spread over top of salad, sealing to edge of bowl. Cover and chill 8 hours. Toss just before serving, and sprinkle with peanuts.
