Napa Valley Chicken Salad Recipe

2 cups Diced cooked chicken
1 cup Seedless red grapes, halved
1 cup Diced celery
1/2 cup Chopped toasted pecans
1/4 cup Thinly sliced green onions
1 teaspoon Dijon mustard
1/2 cup Hidden Valley Original Ranch Dressing

Combine chicken, grapes, celery, pecans and green onion in a medium bowl. Stir mustard into dressing; toss with salad. Cover and refrigerate for 2 hours. Serve on sandwiches or lettuce leaves, as desired.

Makes 4 servings.