Roasted Red Pepper Chicken Salad with Balsamic Dressing

INGREDIENTS

3 cups

shredded, cooked chicken (I roasted a whole bird for more flavor)

3/4 cup

Roasted red bell peppers sliced thin

1/4 cup

Toasted Pine Nuts

Sliced basil

1/2 cup

Olive Oil

1/4 cup

Balsamic Vinegar

1 tsp

Honey

1/2 tbsp

Dijon Mustard

1/2 tsp

Kosher Salt

Fresh Ground Black pepper