Five Herb Chicken Salad

2 T. of each of the following herbs: French tarragon, mint, rosemary, oregano and chives, including the chive blossoms
1 1/2 – 2 lbs. grilled boneless and skinless chicken breasts, cut into 1" dice
2 cucumbers, peeled, cored and thinly sliced
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
1/2 cup toasted cashews, almonds or pecans
4-6 cups baby spinach leaves

Place the herbs, chicken, cucumbers, oranges, red onion and cashews in a large bowl.

Line a serving platter with the baby spinach leaves. Toss the dressing in the salad at the last minute and serve on baby spinach leaves.
1/4 cup sherry vinegar
1 T. Dijon mustard
1 tsp. salt
2 shallots, finely diced
1/4 tsp. black pepper
1/2 cup olive oil

In a mixing bowl, whish together the dressing ingredients.

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