Recipe: Catherine's Best Chicken Salad with Honey-Dijon and Lemon Dressing (using grilled chicken, grapes, and cashews)

CATHERINE'S BEST CHICKEN SALAD

1/4 cup plus 3 tablespoons honey, divided use
1/4 cup white Worcestershire sauce
1 1/2 pounds skinless boneless chicken breast halves
FOR THE DRESSING:
3 tablespoons Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons finely shredded lemon peel
1 1/2 teaspoons lemon pepper
1/2 teaspoon poppy seeds
1/2 teaspoon garlic powder
FOR THE SALAD:
1 cup red and/or green seedless grapes, halved
1/2 cup cashews

Combine 1/4 cup honey and Worcestershire sauce. Place chicken in a self-sealing bag set in a shallow container; add honey mixture. Seal bag. Cover and chill 2 to 4 hours, turning bag occasionally. Remove chicken; discard marinade.

Grill chicken directly over medium heat for 12 to 15 minutes or until no longer pink. (Or, place on unheated rack of a broiler pan and broil 4 to 5 inches from heat for 12 to 15 minutes.) Let chicken stand until cool enough to handle; chop.

TO MAKE THE THE DRESSING:
Combine the remaining 3 tablespoons honey, mustard, wine vinegar, lemon peel, lemon pepper, poppy seeds and garlic powder.

Toss chicken with the dressing. Cover and chill in the refrigerator. Before serving, gently stir in grapes and cashews.

Serve on a bed of lettuce or as a sandwich filling.

Makes 3 cups (6 servings)
Source: Hometown Cooking, August 2000