Recipe: Maple Mustard Chicken Salad

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

In shallow pan, place chicken and sprinkle with salt. 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. 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. Place salad greens in large bowl and toss with Dressing. 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.

Source: National Chicken Council