Serves 4
| ½ | cup pine nuts |
| ¼ | cup raisins |
| 2 | cups diced or shredded cooked chicken |
| 1 | can (15 ounces) chickpeas, drained |
| 1 | orange or yellow bell pepper, thinly sliced |
| 2 | tablespoons capers |
| 2 | scallions, thinly sliced |
| 2 | sprigs fresh mint, leaves chopped |
| 1 | teaspoon crushed red pepper |
| ¼ | cup mayonnaise |
| Juice of 1 lemon | |
| Salt and black pepper, to taste | |
| 1 | package (about 5 ounces) baby spinach |
Comments
I made this salad from this recipe. I substituted cranberries for the raisins as that is what I had on hand. A great, delicious meal!