2 whole chicken breasts, cooked, skinned, cut in chunks
1 lg. red apple, thinly sliced
4 c. torn spinach
1/2 c. walnuts, coarsely chopped
3/4 c. seedless red grapes
1 sm. can mandarin orange, drained
3 thin slices red onion in rings
1/2 c. white grapes

DRESSING:

1/2 c. vegetable oil
3 tsp. white wine vinegar
2 tbsp. honey
2 tbsp. finely chopped walnuts
1 tbsp. lemon juice
1 tsp. whole grain mustard
Dash white pepper

Dressing; mix in bowl with whisk and refrigerate. Arrange spinach on large platter. Layer chicken on top. Put apple in lemon juice or lemon-lime beverage to prevent browning, drain.

Sprinkle grapes, nuts, onions and apples, oranges atop chicken. Drizzle some dressing on salad, pass bowl with remainder. Serves 4 to 6.