Recipe: Two Meals: Honey Barbecued Chicken and South of the Border Salad (serves 2)

HONEY BARBECUED CHICKEN

4 boneless, skinless chicken breast halves (about 1 1/2 pounds total)*
Salt and pepper (to taste)
1 cup thinly sliced onions
3/4 cup tomato sauce
1/4 cup honey
1/4 cup cider vinegar
2 Tablespoons Worcestershire sauce
1 teaspoon paprika
1/4 teaspoon bottled hot pepper sauce

In large baking dish, place chicken in single layer. Sprinkle with salt and pepper.

In medium bowl, combine remaining ingredients; mix well. Pour mixture over chicken.

Bake, uncovered, at 375 degrees F for 30 minutes. Turn pieces and bake 20 minutes more, or until glazed and thoroughly cooked.

*Makes 2 servings, with 2 chicken breast halves reserved for South of the Border Salad (recipe follows).

SOUTH OF THE BORDER SALAD
WITH HONEY-JALAPENO DRESSING

FOR THE DRESSING:
1/4 cup cider vinegar
2 Tablespoons honey
1 Tablespoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Minced fresh or canned jalapeno peppers (to taste)
FOR THE SALAD:
4 cups mixed greens
1 (8 oz.) can kidney beans, drained
2 Honey Barbecued Chicken breasts (reserved from recipe above), shredded (about 1 1/2 cups)
1 cup shredded pepper jack cheese (about 4 oz.)
1 tomato, quartered

In medium bowl, whisk together vinegar, honey, oil, garlic, salt and jalapeno. Set aside.

Divide salad greens between two plates. Layer each evenly with beans, chicken, cheese and tomato. Drizzle with dressing.

Makes 2 servings
Source: National Honey Board