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Prep time: 15 min.
Cook time: 10 min.
Servings: 4
1/2 cup reduced-fat vinaigrette salad dressing
1/4 cup FRENCH'S® Honey Mustard or Honey Dijon Mustard
1 tbsp. grated orange peel
1 tbsp. water
1 tsp. poppy seeds (optional)
1 lb. chicken tenders
1 tbsp. Jerk or Caribbean seasoning
8 cups cut-up Romaine lettuce
3 cups cut-up fruit from salad bar
MIX salad dressing, mustard, orange peel, water and poppy seeds; mix well. Reserve.
Rub chicken tenders with Jerk seasoning. Skewer chicken and grill over medium-high heat until no longer pink in center.
Arrange lettuce and fruit on salad plates. Top with chicken and serve with dressing.
Cook time: 10 min.
Servings: 4
1/2 cup reduced-fat vinaigrette salad dressing
1/4 cup FRENCH'S® Honey Mustard or Honey Dijon Mustard
1 tbsp. grated orange peel
1 tbsp. water
1 tsp. poppy seeds (optional)
1 lb. chicken tenders
1 tbsp. Jerk or Caribbean seasoning
8 cups cut-up Romaine lettuce
3 cups cut-up fruit from salad bar
MIX salad dressing, mustard, orange peel, water and poppy seeds; mix well. Reserve.
Rub chicken tenders with Jerk seasoning. Skewer chicken and grill over medium-high heat until no longer pink in center.
Arrange lettuce and fruit on salad plates. Top with chicken and serve with dressing.
