Warm Chicken Salad with Sweet Orange Dressing

1 cup bottled honey-mustard salad dressing.
4 tablespoons orange juice concentrate.
Cooked meat from 2 Perdue Oven Stuffer Roaster
Chicken drumsticks from Glazed Sage Roasted
Chicken, shredded.
2 (8 ounce) packages ready-to-use mixed salad greens.
1 (15 ounce) can apricot halves, drained.
4 tablespoons walnuts, toasted (optional).


In saucepan over medium heat, combine salad dressing and
orange juice concentrate. Bring to a boil, reduce heat
to low, add chicken. Heat 2 minutes or until chicken is
heated through. Remove from heat, strain over a bowl,
keeping chicken meat in saucepan. Arrange salad greens
on 4 plates, top with chicken and apricots. Drizzle
dressing over salads and sprinkle with toasted walnuts,
if desired.


Recipe Submitted By June


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