Wicked Chicken Salad

• 1 Cup poached & pulled organic chicken
• 10 Large seedless grapes, halved
• 3 T almonds, slivered
• 1 T golden raisins
• 2 T dried cranberries
• 1 Stalk celery, chopped
• 2 T dill relish (dill, I say)
• 2 T apple, diced
• 2 T red onion, thinly sliced
• 1 T Orange bell pepper, diced
• 1 T honey
• 3 T Goddess salad dressing
• 1 T Ranch salad dressing (Chipotle ranch for a smokey zing)
• 1 T Caesar salad dressing
• 2 T dijon mustard
• 1 tsp wasabi horseradish
• 1 Dash balsamic vinegar
• 1 Dash paprika
• 1 Dash Soy Sauce
• Juice of 1 lemon wedge
• Freshly cracked pepper to taste
• Choice of: Toasted Rye Bread, Bagel, favorite crackers, or Romaine Lettuce leaf

1. Stir all ingredients together gently but thoroughly. Chill in fridge for one hour (if you like it cold.)
2. Spread on toasted bread, crackers, bagel, or go low-carb with a lettuce wrap.
3. Enjoy!

chicken, grapes, t, t, t, stalk celery, t, t, t red onion, t, t, t, t, t, t, wasabi horseradish, balsamic vinegar, paprika, soy sauce, lemon wedge, freshly cracked pepper, bagel

Taken from www.epicurious.com/recipes/member/views/wicked-chicken-salad-50143150 (may not work)