Honey Mustard Chicken Salad

• 3 cups chicken breasts cooked & diced
• 1/2 cup yellow mustard
• 1/2 cup mayonnaise or Miracle Whip
• 1/4 to 1/2 cup local honey
• 1/2 cup chopped roasted cashew nuts (optional)
• salt & pepper to taste

Mix mustard, mayonnaise and honey together, adjusting honey to taste.
Fold diced chicken into sauce until well blended.
Salt and pepper to taste.
Just before serving fold in cashew nuts until well blended.
Keep refrigerated.

**This also works well as a cracker spread, or filling for baked wonton wraps.
For wraps: Preheat oven to 350ºF.  Spray mini muffin pan with non stick cooking spray. Place 1 wonton wrapper in each muffin cup. The wrapper edges may extend beyond the muffin tin cup and may need to be folded slightly. Bake 15 - 20 minutes until edges are golden brown and filling is heated through.