Asian Grilled Chicken Salad
  1. 1/3 cup Sue BeeĀ® Honey
  2. 1/4 teaspoon ground ginger
  3. 1/3 cup red wine vinegar
  4. 4 boneless skinless chicken breast halves
  5. 1/4 cup vegetable oil
  6. 1 tablespoon Dijon mustard
  7. 1/3 cup Worcestershire sauce
  8. 8 cups mixed greens
  1. Place chicken breasts in a deep dish.
  2. In small bowl, whisk together all other ingredients except lettuce.
  3. Pour half of this mixture over chicken, reserving remaining half as dressing.
  4. Cover breasts and refrigerate for 30 minutes.
  5. Preheat broiler or prepare grill.
  6. Place chicken under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side.
  7. Slice chicken into short strips and serve over lettuce, topped with reserved dressing.
Sue Bee Honey