Honey Dijon Chicken Salad with Brie and Walnuts

One of my favorite ways to turn a great healthy salad into a full and satisfying workday dinner, especially during grilling season is to add something tasty off the grill to an interesting mix of salad ingredients for a delicious mix of tastes and textures. This one was particularly good when we added Honey dijon chicken to a terrific salad that included ripe fruit, creamy brie and crunchy toasted walnuts; a fantastic mix and one I'll definitely be making again.

Mix together:

• 3 tbsp dijon mustard
• 3 tbsp lemon juice
• pinch salt
• pinch pepper

Brush this marinade on

• 4 boneless chicken breasts

Let marinate in the fridge for a 1/2 hour.

Honey-Dijon Glaze

• 1/4 cup honey
• 4 tbsp dijon mustard
• 2 tbsp rice wine vinegar
• 1 tbsp freshly grated ginger
• pinch salt
• 1/2 cup chicken stock

Simmer together in a small saucepan before thickening with a slurry of 1 rounded teaspoon of corn starch dissolved in 3 or 4 tbsp water. Simmer for only about a minute after adding the thickening. Stirring constantly.

Grill the chicken until fully cooked, brushing it with the glaze in the last few minutes of cooking time. Serve remaining glaze over the chicken. Slice the cooked chicken and serve it n a salad composed of

• Baby salad greens
• Red onion
• Brie Cheese
• Sliced pears
• Sliced oranges
• Lightly toasted walnuts

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