Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        canned low-sodium white chicken -- drained
     1/4  teaspoon      grated fresh lemon peel
   2      tablespoons   fat-free honey-mustard salad dressing
     1/4  cup           chopped water chestnuts
     1/2  cup           sliced -- seeded red grapes
   1      cup           fresh spinach -- washed dried and
                        -- stems removed
   1      teaspoon      pine nuts
                        fresh ground pepper -- to taste

Preparation:

Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated. Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top, add fresh ground pepper to taste, and serve.