This recipe was inspired by one in the Denver Junior League Cookbook, but I have made my own changes and since lost that cookbook, so I can’t really tell you where the Jr League recipe ends and mine begins. I have used this flavorful salad for a million things! It can be served on a fancy bed of lettuce with almond slivers, in a mini pastry shells as an appetizer, on whole wheat bread for a sandwich, or popped into a Tupperware and taken on a picnic. It travels and stores best if the dressing is kept separate from the chicken and veggies.  And the more time the dressing has to marinate the better it will taste, so I normally whip up the dressing a day before I will use it.

Here is a link to the full recipe.