Blueberry Chicken Salad

Great Summer Meal!

Ingredients

2 tsp Dijon Mustard	1/4 cup olive oil
2 T diced onions	1 roasted chicken, meat torn into bite-size pieces (about 3 cups)
1/4 tsp rosemary	1 large Granny Smith, cut into 1/4-inch slices
2 T honey	1 1/2 cup green grapes
3 T freshly squeezed lime juice	1 1/2 cup blueberries
1 tsp salt	1/2 cup pecans
1/2 tsp freshly ground back pepper	1/2 cup crumbled low-fat feta cheese

Directions
In a small bowl, whisk together the mustard, shallot, honey, lime juice, salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.

In a large bowl, combine the chicken, apples, grapes, blueberries, pecans, and feta cheese. Toss well.

Pour the dressing over the salad and toss just to coat thoroughly. Serve immediately or cover and refrigerate for up to 2 days.

Source: Adapted from The Marshall Field's Cookbook