CHICKEN SALAD WITH CASHEWS AND ORANGE-DIJON DRESSING

FOR THE ORANGE-DIJON DRESSING:
1/3 cup fresh orange juice
2 tbsp fresh lemon juice
2 tbsp fresh chives, chopped
2 tsp Dijon mustard
1 clove garlic, minced
1 tsp grated orange zest
1 tsp liquid honey
1/2 tsp salt, divided use
1/2 tsp pepper, divided use
1/4 cup olive oil
FOR THE SALAD:
4 boneless skinless chicken breasts
10 cups torn salad greens
1 cup frozen corn kernels, thawed and drained on paper towels
1 red pepper, cut into long strips
1/3 cup roasted salted cashews

Preheat barbecue/grill to medium-high heat

TO PREPARE THE DRESSING:
In a small bowl, whisk together orange juice, lemon juice, chives, mustard, garlic, orange zest, honey, and 1/4-tsp each salt and pepper. Gradually whisk in oil

TO PREPARE THE CHICKEN:
Brush 2-tbsp of dressing on both sides of the chicken. Sprinkle with remaining 1/4 tsp each salt and pepper. Set aside remaining dressing.

Place chicken on a well-greased grill. Cover and cook about 8 minutes, turning once, until no longer pink inside. Transfer to a cutting board and let stand 10 minutes.

TO PREPARE THE SALAD:
In a large bowl, toss together the salad greens, corn, red pepper, and cashews

Reserve 3-tbsp of the dressing and toss salad mixture with the remaining dressing. Divide among serving plates.

Slice chicken thinly across the grain. Arrange chicken over salads, spooning reserved dressing over chicken

Serve immediately, while chicken is still warm so that it won't wilt the greens

Adapted from unknown source