Honey Mustard Spinach Salad with Chicken

• 4 boneless skinless chicken breasts (1 lb.)
• 1/4 cup GREY POUPON Savory Honey Mustard, divided
• 1 can (11 oz.) mandarin oranges, undrained
• 3 Tbsp. oil
• 3 Tbsp. HEINZ Apple Cider Vinegar
• 1/2 tsp. ground ginger
• 8 cups cleaned spinach leaves

1. Preheat grill to medium heat.
2. Brush chicken with 2 Tbsp.
3. of the mustard.
4. Grill or broil 6 to 8 min.
5. on each side or until cooked through (170F).
6. Meanwhiile, drain oranges, reserving 2 Tbsp.
7. of the liquid.
8. Place reserved liquid in medium bowl.
9. Add remaining 2 Tbsp.
10. mustard, the oil, vinegar and ginger; beat with wire whisk until well blended.
11. Cover large platter with spinach.
12. Cut chicken diagonally into thin slices; arrange over spinach.
13. Top with oranges; drizzle with dressing.

chicken breasts, honey, mandarin oranges, oil, apple cider vinegar, ground ginger, cleaned spinach leaves

Taken from www.kraftrecipes.com/recipes/honey-mustard-spinach-salad-chicken-56453.aspx (may not work)