CHICKEN SALAD STACKS WITH DIJON MUSTARD RECIPE

Ingredients:
1 package Foster Farms Savory Servings Honey Dijon Chicken
6 cups fresh spinach, washed, dried, chopped and chilled
8 ounces goat cheese, cut into twelve 1/4" slices
3/4 cup dried cranberries
3/4 cup toasted walnuts, chopped Honey-cranberry vinaigrette (purchase bottled or follow recipe)
4 Chicken breast halves -- skinned and boned

Instructions:
To prepare the stacks, first oven roast or grill the chicken.  When done, let cool slightly, then chop.  Spray six stack cylinders with vegetable spray and place on a baking sheet.  Toss spinach with two tablespoons dressing.
Layer salad stacks in this order: one-third cup spinach, one slice goat cheese, one tablespoon dried cranberries, one tablespoon walnuts, and two tablespooms chicken. Repeat layers ending with last one-third cup of spinach. Press down gently and firmly. Chill for at least 10 minutes.

While the chicken is chilling, prepare the dressing.  First put cranberries in a small saucepan and cover in boiling water. Set aside and cover for 15 minutes. Drain, reserving two tablespoons liquid.

Honey-Cranberry Vinaigrette
1 tablespoon sweet and hot mustard
1 tablespoon honey
1/4 cup dried cranberries
1/4 cup seasoned rice wine vinegar
4 tablespoon canola oil
1 tablespoon walnut oil

Whisk together the mustard, honey, cranberries and the cranberry liquid.  Add the vinegar, blend well. Slowly add the oils and whisk until well blended.
To Serve, transfer the stacks to serving plates with a spatula. Unmold and drizzle with additional vinagrette and cranberries.