Instructions: Toss the chicken, lemon peel, salad dressing, water chestnuts, and grapes together in a small bowl until all ingredients are lightly coated.

Let the salad stand for 5 minutes to absorb the dressing. Meanwhile, toast the pine nuts for 2 minutes in a nonstick skillet over medium heat, shaking the pan constantly. Arrange the spinach on a plate. Place the salad on top of the spinach. Sprinkle the pine nuts on top, add fresh ground pepper to taste, and serve.

Use canned chicken to make this fast, colorful salad.

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