8 oz. skinned and boned cooked chicken, cut into bite-size pieces
1/2 cup diced carrot
1/4 cup cooked peas
2 tblsp. diced pimiento
1 tblsp. chopped celery leaves
1 cup spinach leaves
1/8 tsp. salt
1/8 tsp. white pepper
In a medium bowl combine all ingredients except spinach; cover and chill. Line a serving bowl with all but one spinach leaf. Add chicken salad and top with last leaf.
340 cal. 15g fat Serves: 2
