Recipe by Holly Clegg, Trim & Terrific

Makes 4—6 servings

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breasts, cut into chunks
• 1 tablespoon canola oil
• 3 tablespoons low-sodium soy sauce, in all
• 1/2 teaspoon garlic, minced
• 1/4 teaspoon ground ginger
• 1 cup green grapes, cut in half
• 1 cup celery, chopped
• 1/2 cup green onions, thinly sliced
• 1 can mandarin orange segments in water, drained (11 ounces)
• 1/4 cup toasted pecans, chopped
• 1 container nonfat lemon yogurt (6 ounces)
• 6 cups fresh spinach, washed, stemmed, and torn into pieces

Instructions:

In a bowl, combine the chicken, oil, 2 tablespoons of the soy sauce, garlic and ginger, coating the chicken well. In a skillet coated with nonstick cooking spray, cook the chicken mixture over medium heat, about 5 to 7 minutes, until the chicken is done. Set aside and cool. In a bowl, combine the chicken, grapes, celery, green onions, orange segments and pecans. Mix together the yogurt and the remaining 1 tablespoon soy sauce and pour over the chicken mixture. Cover and refrigerate until the mixture is well chilled, about 2 hours. Serve on the fresh spinach leaves.