The recipe was submitted by Kimberly Speta of Kennedy, New York and published in the August/September 96 issue of "Taste of Home" magazine. I hope you enjoy it as much as we all have.

In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings Note: I used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great.