125 mL prepared reduced-fat vinaigrette salad dressing
50 mL FRENCH'S® Dijon Mustard
15 mL Honey
15 mL grated orange peel
15 mL Water
500 g boneless, skinless chicken breast halves
15 mL salt free spice blend
3 liters mixed salad greens
125 mL each cut-up vegetables ,(bell pepper, cherry tomatoes, cucumber and radishes)
COMBINE salad dressing, mustard, honey, orange peel and water; mix well. Reserve
RUB chicken with spices. Grill or broil chicken about 10 min. until no longer pink in center. Slice chicken.
ARRANGE salad greens and vegetables on salad plates. Top with chicken slices and serve with dressing. Garnish as desired.