Cashew Curry Chicken Salad with Honey Mustard Vinaigrette

1 Tbsp. Melted Butter

1 Tbsp. Dark Brown Sugar

1 Tsp. Rosemary, dried

1 Tsp. Hot Curry Powder

Salt, Pepper to taste

1 C. Roasted Cashews

For the Dressing:

3 Tbsp. White Wine Vinegar

3 Tbsp. Dijon Mustard

2 Tbsp. Honey

1/3 C. Olive Oil

Salt and Pepper to taste

For the Salad:

6 C. Mixed Salad Greens

1 Apple, Sliced

1 Chicken Breast, cooked through (try grilled!)

Combine butter, brown sugar, rosemary, curry powder, salt, pepper and cashews in small bowl. Set aside. In a second bowl, combine all dressing ingredients. Place salad ingredients in a large salad bowl. Toss with dressing. Top with cashew mixture.