pound boneless skinless chicken breast halves, cut in half lengthwise
1/3
cup French's® Honey Dijon Mustard
3
tablespoons soy sauce
2
tablespoons Asian sesame oil
1/2
cup orange juice or apricot nectar
2
tablespoons rice wine vinegar
2
teaspoons grated peeled fresh ginger
3/4
pound asparagus, washed and trimmed
4
green onions, trimmed
1
yellow or red bell pepper, cut into thin strips
2
plums, cut into thin wedges
1
bunch washed and torn watercress or 3 cups mixed torn greens
1/2
cup chopped cashews
Prep Time
30 minutes
Marinate Time
20 minutes
Cook Time
8 minutes
1. Place chicken in large resealable plastic food storage bag. Combine mustard, soy sauce and sesame oil in 1-cup measure. Pour 1/3 cup mustard mixture over chicken. Seal bag; marinate in refrigerator 20 minutes. Combine remaining mustard mixture with orange juice, vinegar and ginger; mix well. Reserve for dressing.
2. Place chicken, asparagus and onions on oiled grid. Grill 8 minutes over medium-high heat or until chicken is no longer pink in center and asparagus and onions are tender, turning often. Cool slightly. Cut chicken and vegetables into bite-sized pieces.
3. Place chicken and grilled vegetables in large bowl. Add yellow bell pepper and plums. Pour reserved dressing over all; toss well to coat evenly. Arrange watercress on serving platter; mound salad over watercress. Sprinkle with cashews.
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