4 boneless, skinless chicken breast halves
1/2 cup FRENCH'S® Honey Dijon Mustard or FRENCH'S® Classic Yellow® Mustard
1/4 cup Olive oil
2 Tbsp. Honey
2 Tbsp. balsamic vinegar or red wine vinegar
1 Salt and black pepper to taste
8 cups mixed salad greens, washed and torn
1 cup sliced strawberries or raspberries
1 orange, cut into sections
Coat chicken with 1/4 cup mustard. Broil or grill 10 to 15 minutes or until chicken is no longer pink in center. Cut diagonally into slices. Reserve.
In small bowl, whisk together remaining 1/4 cup mustard, oil, honey and vinegar. Season with salt and pepper to taste.
Arrange salad greens and fruit on serving plates. Top with chicken. Drizzle with dressing just before serving.