2 tsp Dijon Mustard

1 tsp balsamic vinegar

1 tsp curry powder

1 garlic clove, minced

2 Tbsp extra virgin olive oil

2 cooked, boneless, skinless chicken breasts, chopped. Grilled are best*

1 stalk celery, chopped

1/3 cup chopped roasted red bell peppers (jarred or better if you use these)

1/4 cup cashews

1/2 cup sliced grapes

First, whisk together the mustard, vinegar, curry and garlic.  Drizzle in the olive oil slowly as you continue to whisk.  The dressing will begin to emulsify.

In another bowl combine chicken, celery, red peppers, cashews and grapes. Mix in dressing.