Grilled Chicken Salad
(makes about 4 cups)


  • 3 boneless, skinless chicken breasts

  • Cooking spray

  • Salt and pepper to taste

  • 1 c. chopped celery

  • 1/4-1/2 c. chopped red onion

  • 1/2 c. Prairie Gypsies' Apricot Mustard

  • 1/2 c. mayo


Spray chicken breasts lightly with cooking spray, sprinkle with salt and pepper. On a hot grill, cook 5 to 7 minutes each side. Cool. Chop into fine chunks, add celery and onion. Set aside.

Combine mustard and mayo. Add to chicken mixture, toss well. Serve on mixed greens as a light entrée or spoon into shallow pastry shells and serve as an appetizer.

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