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Bistro Chicken Salad


1 1/2 c. Pepperidge Farm home style sour dough cheese croutons, crushed
1 jar (12 oz.) Marie's refrigerated honey mustard dressing & dip, divided
4 skinless, boneless chicken breast halves (about 1 lb.)
Mixed salad greens
2 tbsp. orange juice
2 tsp. grated orange peel
4 orange slices for garnish


1. Preheat oven to 400 degrees. On waxed paper, place crushed croutons. In shallow bowl, spoon 1/2 cup of the dressing. Dip chicken in salad dressing; coat with crushed croutons.

2. On cookie sheet, arrange chicken. Bake 25 minutes or until chicken is no longer pink. Cut each cooked chicken breast into 4 strips. Arrange on salad greens.

3. In small microwave-safe bowl, stir orange juice, peel and remaining dressing. Microwave on high 30 seconds; stir and pour over salad. Garnish with orange slices. Makes 4 servings.

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