1 large rutabaga, peeled and cut into 1/2-inch slices (see Tip). twenty-four cups water one-half cup honey, creamed 1/3 cup vinegar-cider 1/4 cup plain, low-fat yogurt 1/2 cup mayonnaise, light One-two tablespoon The condiment Dijon 1/2 teaspoon salt (kosher) 1/2 teaspoon pepper,1/2 teaspoon cinnamon 12 ounces cooked chicken breast 1 large apple, peeled and diced into bite-sized pieces 1 cup celery, 1 cup red grapes, halved 1/2 cup Marconi almonds, roasted with rosemary Seven cups romaine lettuce, sliced
In a large bowl that is safe for the microwave, combine rutabaga and water; cover securely.
Ten minutes on high in the microwave, or until tender. Uncover while avoiding steam; drain and allow to chill for approximately 15 minutes.
In the interim, combine honey, vinegar, yogurt, mayonnaise, mustard, salt, pepper, and cinnamon with a whisk until smooth in a large basin.
Toss to incorporate the rutabaga, chicken, apple, celery, grapes, and almonds with the dressing.
Serve on lettuce.