Cashew Chicken Salad

3 tbsp. soy sauce

2 tbsp. vegetable oil

2 tbsp. honey

1 tbsp. sesame oil

1/4 tsp. red chili flakes

1/2 cup cashews, roasted and salted

3 cups chicken meat, cooked and chopped 1/2``

1/4 cup green onions, thinly sliced

1 1/2 cups seedless California grapes, separated and rinsed

Directions:

In a mixing bowl, whisk together first five ingredients until well combined. Add remaining ingredients and toss to combine.

Serving Suggestions:

This makes a great entree salad when piled on greens, or fill a tortilla with shredded Napa cabbage, julienne carrots and chicken salad for an Asian wrap. It is also great tossed with cooked vermicelli for a light entree.