Crunchy Asian Chicken Salad

SALAD:
1 1/2 cups diced cooked chicken breast
1 carrot, peeled and shredded
1 celery rib, small dice
1/2 cup diced red apple

SAUCE:
1 tbs. natural peanut butter
1 tbs. rice vinegar
2 tbs. Fage greek yogurt 0%
1 tsp. wasabi paste
1 tsp. five spice
1 tbs. sliced scallions
1/4 cup unsalted dry roasted nuts, coarse chopped for garnish

TO SERVE:
3 cups fresh baby spinach

Pack the nuts seperately if packing this salad for a lunchtime on the go meal.

For the salad:
1. In a small mixing bowl, combine the chicken, carrot, celery and apple in a bowl, stir to mix.

For the sauce:
2. In a large mixing bowl, whisk together the peanut butter, vinegar until smooth. Whisk in the greek yogurt, wasabi paste, five spice, and scallions.

3. Combine the salad with the sauce and mix well. Serve the prepared salad over spinach leaves and sprinkle with a tablespoon of nuts per serving.

Serving Size: 3 - 1 Cup Servings