Toasted Pecan and Grilled Chicken Dijon Salad

Ingredients

• 0.3 cup grey poupon savory honey mustard 
• 0.5 cup planters pecans toasted chopped
• 1.3 lb cabbage shredded red
• 1.3 cups onion red thinly sliced
• 0.3 tsp each: salt and pepper 
• 1.5 lb chicken breasts boneless skinless thinly sliced
• 0.3 cup creamy dressing italian kraft
• 10 oz spinach leaves fresh cleaned

Equipment

• bowl

Directions

1. Combine dressing and mustard; set aside.
2. Toss spinach with cabbage and onions in large bowl.
3. Add dressing mixture; toss to coat. Season with salt and pepper.
4. Spoon salad onto serving plate; top with chicken.
5. Sprinkle with pecans.