Grilled Chicken, Orange and Ginger Salad

Directions

1. In small bowl, beat mustard with oil.
2. Add honey then orange juice and zest.
3. Add cream and ginger root; stir well.
4. Salt and pepper to taste and set aside.
5. In a large bowl, toss mesclun with orange segments, green onion, basil and pine nuts.
6. Evenly divide salad among 4 soup bowls, and arrange a chicken breast on top of each.
7. Drizzle with dressing, check seasoning and serve immediately.

Note: An easy way to cook chicken breasts for use in this recipe is to poach them. Place boneless, skinless chicken breasts in a single layer in a pan. Cover with liquid – it can either be water or broth. You can also add seasonings such as a bay leaf or salt. Bring the liquid to a boil and reduce heat to a simmer. Cover the pan and cook for about 10–15 minutes or until the internal temperature reaches 165°F (74°C). Turn off the heat and let the chicken finish cooking in the hot water for another 10 – 15 minutes. During this time, you can prepare the salad.