Ingredients

• FOR THE HERB MUSTARD VINAIGRETTE:
• ¼ cups Fresh Parsley
• ¼ cups Fresh Basil
• ½ cups Green Onions, diced
• 2 Tablespoons Rice Vinegar
• ½ Tablespoons Dijon Mustard
• ½ Tablespoons Honey Mustard
• 2 teaspoons Extra Virgin Olive Oil
• 2 teaspoons Fresh Thyme
• 1 teaspoon Honey
• ¼ teaspoons Salt
• 1 clove Garlic, Minced
• FOR THE CHICKEN SALAD:
• 1-½ cup Chopped Cooked Rotisserie Chicken
• ¾ cups Celery Finely Chopped
• ¾ cups Frozen Peas, Thawed
• ⅓ cups Shredded Low-fat Mozzarella (optional)
• 2 Tablespoons Sliced Almonds, Toasted