1/2 cup prepared reduced-fat vinaigrette salad dressing
1/4 cup FRENCH'S® Honey Dijon Mustard
1 Tbsp. grated orange peel
1 Tbsp. Water
1 lb. boneless, skinless chicken breast halves
1 Tbsp. salt free spice blend
12 cups mixed salad greens
1/2 cup cut-up vegetables , (bell pepper, cherry tomatoes, cucumber, radishes)
COMBINE salad dressing, mustard, orange peel and water; mix well. Reserve.
RUB chicken with spices. Grill or broil chicken about 10 minutes 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.
Tip: Purchase cut-up veggies and salad greens to make this recipe even easier. Nutritional Analysis Per Serving: 228 Calories, 7 g Fat, 1 g Saturated Fat, 27 g Protein, 15 g Carbohydrates, 5 g Dietary Fiber, 63 mg Cholesterol, 501 mg Sodium.