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Chicken can be prepared on the grill, too! Recipe submitted by Virginia Moon, Harvest, AL

Maple Mustard Chicken Salad

4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 cup pure maple syrup
2 tablespoons mango chutney
1 tablespoon grainy mustard
1/4 teaspoon pepper
8 cups mixed salad greens
1/4 cup crumbled feta cheese
1/4 cup toasted pumpkin seeds, chopped
Dressing (recipe follows)

1. In shallow pan, place chicken and sprinkle with salt.
2. In small bowl, mix together maple syrup, chutney, mustard and pepper. Spoon 1/4 cup of mixture over chicken, turning to coat; reserve remaining mixture. Marinate chicken for 30 minutes.
3. Preheat broiler; arrange chicken on broiler pan. Broil about 5 minutes per side or until fork can be inserted with ease. Cool slightly; spread reserved syrup mixture over chicken and cut crosswise into thin strips.
4. Place salad greens in large bowl and toss with Dressing.
5. Arrange chicken on greens; sprinkle with cheese and pumpkin seeds.

Makes 4 servings.

Dressing: In small saucepan, place 2 tablespoons olive oil. Add 2 chopped cloves garlic and cook over medium low heat about 30 seconds. Stir in 2 tablespoons white wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and cool.

Recipe provided courtesy of the National Chicken Council. Used with permission.