1/2 cup orange juice
1/4 cup FRENCH'S® Dijon Mustard
1 Tbsp. Olive oil
1 Tbsp. grated orange peel
1 tsp. sugar
1 tsp. poppy seeds
1 lb. chicken tenders
8 cups cut up Romaine lettuce
3 cups cut-up fruit, from salad bar such as oranges, melon.s strawberres and pineapple
COMBINE orange juice, mustard, olive oil, orange peel, sugar and poppy seeds; mix well. Reserve.
HEAT an electric grill pan or barbecue grill. Coat chicken with vegetable cooking spray. Grill chicken about 5 minutes until until no longer pink in center.
ARRANGE lettuce and fruit on salad plates. Top with chicken and serve with dressing.
Nutritional Analysis Per Serving: 239 Calories, 7.5 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 26 g Protein,17 g Carbohydrates, 4.5 g Dietary Fiber, 63 mg Cholesterol, 404 mg Sodium.