Chicken, Spinach and Cashew Salad with Honey Mustard Dressing

Makes 4 servings

* 2 teaspoons fresh lemon juice
* 2 tablespoons dijon mustard
* 1 1/2 teaspoons ground cumin
* 2 tablespoons mild-flavored honey (such as clover, wild thistle, or lavender)
* 5 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper
* 2 chicken breasts, cut into bite-size pieces--can also use leftover shredded rotisserie chicken
* 6 cups baby spinach (about 1 bag)
* 1 cup halved cherry or grape tomatoes
* 1/2 cup roasted salted cashews

To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Pan fry chicken. Let cool 15 minutes and toss with 2 TBS dressing. If using leftover cooked chicken just toss it with dressing.

In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken.

P.S. We always double the dressing because it's so delish and becasue we like lots of dressing on our salads.