A Twist on Chicken Salad

Ingredients:

¼ cup Aged Grapefruit Balsamic Vinegar

1 teaspoon Dijon mustard

1 small garlic clove

¼ cup Herbs de Provence EVOO 

salt and pepper, to taste

2 cups shredded rotisserie chicken breasts

¾ cups chopped celery

2 tablespoons chives, snipped 

1 cup sliced grapes 

1 cup toasted chopped pecans

Directions:

To Prepare Vinaigrette:  Combine Aged Grapefruit Balsamic Vinegar, Dijon mustard, and garlic in a blender.  Process until garlic is minced.  With blender running, slowly add Herbs de Provence EVOO.  Season the vinaigrette (to taste) with salt and pepper.

To Prepare Salad:  Combine shredded chicken, celery, chives, and grapes.  Add vinaigrette and toss to coat.  Cover and refrigerate for at least 1 hour for the flavors to deepen.  Before serving, stir in chopped toasted pecans.  Season with additional salt and pepper if desired.  Serve on a bed of lettuce or a sliced croissant.  Garnish with additional snipped chives.  Enjoy!