Avocado-Chicken Salad with Melons and Honey Mustard Dressing

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 6-8 servings

Ingredients:
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons champagne vinegar (or white wine vinegar)
2 teaspoons lemon zest
½ teaspoon garlic powder
½ teaspoon ground white pepper
1 tablespoon poppy seeds
2 cups diced rotisserie chicken
1 cup diced cantaloupe
1 cup diced honeydew melon
1 large avocado, diced
1 cup seedless red grapes
8 cups torn butter lettuce
½ cup cashews, coarsely chopped

1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl

2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.

3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.