3/4 cup mayonnaise

1/4 cup honey

1/4 cup dijon mustard

1/2 teaspoon dried tarragon leaves

4 boneless skinless chicken breast halves (about 1-1/4 lb)

6 cups torn assorted greens

1/2 cup each thin red onion rings and sliced radishes


Mix mayonnaise, honey, mustard and tarragon; reserve 1/2 cup. Pour remaining mixture over chicken in shallow baking dish; cover

Refrigerate 20 min or overnight to marinate. Drain; discard marinade.

Place chicken on grill over medium hot coals 5 to 7 inches from heat. Grill, covered or broil 8 to 10 minues on each side or until tender.

Toss greens with onion rings and radishes; arrange on serving platter.

Slice chicken into strips; arrange over greens. Drizzle with reserved 1/2 cup mayonnaise mixture. Serve immediately. Makes four servings.


(one needs more than the 1/2 cup if it is served on separate plates)

(we used five chicken breast halves, and it seemed that wasn't enough for five people)

Source: Kraft Real Mayonnaise ad in June 93 So. Living