Ingredients

• 4 boneless, skinless chicken breast halves
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 3 tablespoons creamy mustard-mayo sauce, such as Durkee¿s Sauce
• One 5-ounce package baby mixed greens
• 1 European cucumber, diced
• 1/3 cup slivered almonds
• 1/3 cup crumbled feta cheese
• 1 large orange, juiced
• 1/3 cup olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar

Instructions

1. Heat a grill pan over medium-high heat.
2. Drizzle the chicken lightly with olive oil and season both sides with salt and pepper. Place on the grill pan and cook for 8 minutes per side, or until a thermometer inserted into the thickest part of the meat reaches 165 degrees F. Remove from the grill and rest for 5 minutes.
3. Chop the chicken and add it to a medium bowl. Add the mustard mayo sauce and toss well. Reserve.
4. Add the mixed greens to a bowl along with the cucumber, almonds, and feta cheese.
5. Add the orange juice, olive oil, honey, mustard and rice wine vinegar to a mason jar and shake to emulsify. Toss the salad greens with the dressing. Divide among dinner plates and top with the chopped chicken.