Great Recipes

• 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-high 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.