Chicken Salad With Peas And Herb Mustard Vinaigrette

• FOR THE HERB MUSTARD VINAIGRETTE:
• 1/4 cups Fresh Parsley
• 1/4 cups Fresh Basil
• 1/2 cups Green Onions, diced
• 2 Tablespoons Rice Vinegar
• 1/2 Tablespoons Dijon Mustard
• 1/2 Tablespoons Honey Mustard
• 2 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Fresh Thyme
• 1 teaspoon Honey
• 1/4 teaspoons Salt
• 1 clove Garlic, Minced
• FOR THE CHICKEN SALAD:
• 1-1/2 cup Chopped Cooked Rotisserie Chicken
• 3/4 cups Celery Finely Chopped
• 3/4 cups Frozen Peas, Thawed
• 1/3 cups Shredded Low-fat Mozzarella (optional)
• 2 Tablespoons Sliced Almonds, Toasted

1. Combine vinaigrette ingredients in a food processor. Process until smooth.
2. Combine herb mixture with chicken, celery, peas, cheese, and freshly ground pepper in a large bowl, tossing well. Sprinkle with toasted almonds. Enjoy!
3. Store in an airtight container and place in the refrigerator.

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Taken from tastykitchen.com/recipes/salads/chicken-salad-with-peas-and-herb-mustard-vinaigrette/ (may not work)