1 pound grilled chicken meat, sliced
2 cups California seedless grapes
3/4 cup celery, sliced
1/4 cup green onion, sliced
4 ounces mixed honey-roasted nuts
1/3 cup prepared Honey-Dijon dressing (recipe follows)
4 to 6 cups salad greens or chopped romaine lettuce
In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing.
Serve salad on a bed of greens.
Honey-Dijon Dressing
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt or taste
1/4 teaspoon freshly ground black pepper or to taste
1/2 cup vegetable oil
In a small mixing bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper.
While continuing to whisk mixture, slowly pour in vegetable oil in a small stream, whisking constantly until fully incorporated and slightly thickened. (Place the bowl on a damp tea towel to prevent it from slipping.)
Store any unused portion in the refrigerator.