Salad with chicken, spinach and grapes

Ingredients:

• 3 cups frozen cooked brown rice (store-bought or leftover)
• 0.5 cup Greek yogurt, 2% fat
• 2 tbsp. l. olive oil
• 1 tsp lemon zest + 2 tbsp lemon sauce
• 1 tbsp. mayonnaise
• 1 small shallot, coarsely chopped
• 1 small clove of garlic, coarsely chopped
• 0.5 cups crushed walnuts
• Half a grilled chicken, skin removed, meat shredded (about 3 cups)
• 2 cups medium-sized red seedless grapes
• 0.5 cup parsley leaves
• 4 cups spinach

Preparation:

1. Place frozen rice in a medium glass bowl and fluff with a fork. Cover the rice with a damp paper towel and microwave for 2-3 minutes, until heated through and softened.
2. Meanwhile, in a small food processor or blender, puree the yogurt, olive oil, lemon zest and juice, mayonnaise, shallot, garlic, 1.5 teaspoons salt, and a pinch of ground black pepper until smooth. In a small skillet over medium heat, toast the walnuts until fragrant, about 2 minutes.
3. In a large bowl, combine the chicken, grapes, parsley, and spinach and add half the dressing. Then add the warm rice and toasted walnuts, toss again, and serve with the remaining dressing.