Ingredients

4 skinless, boneless chicken breast halves
3/4 cup Salad dressing or mayonnaise
1/2 cup Dijon-style mustard
1/4 cup honey
1/2 teaspoon kosher salt
1/2 teaspoon pepper tablespoon 
1 tablespoon of freshly chopped parsley 
Mixed Salad Greens 
1 cup Grape Tomatoes cut in half 
Blue cheese crumbled 
Grilled plums/pluots and peaches cut into large dice (see recipe below)
Vinaigrette Dressing (your choice)

Grilled Peaches and Pluots

4 ripe peaches and/or pluots or plums cut in half and pits removed

2 tablespoons granulated sugar

½ fresh lemon

Halve the peaches and plums or pluots, remove pits

Dip fruit in granulated sugar then place cut-side down on a hot lightly oiled grill. Cover and cook for about 2 – 4 minutes, or until there are grill marks.

Chef’s Tips:

• Try serving these grilled peach and plum/pluot halves with ice cream or frozen yogurt.

   

• Use this same method to grill nectarines.

   

Directions

In a bowl mix salad dressing, mustard, honey, salt and pepper. In a sealable bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours or overnight.

Preheat grill. Remove chicken and discard the marinade. Grill chicken about 10 minutes each side or until an instant read thermometer registers 165º F when pierced in the thickest part of the breast. The last few minutes brush with reserved honey mustard. 

Toss prepared salad in a mixing bowl with your favorite dressing. Top with sliced chicken, crumbled blue cheese and diced Sunsweet plums or pluots.  

Chef Tips: 

• Serve with other  grilled  fruit to include peaches and nectarines
• Try grilling pork chops or turkey breast using the same steps 

Number of servings: 4

Recipe Courtesy: Chef Steven Shipley

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