Grilled Chicken & Couscous Salad with Tarragon-Mustard Sauce

• 1/3 cup apricot preserves
• 2 Tbsp. GREY POUPON Dijon Mustard
• 3 Tbsp. chopped fresh tarragon, divided
• 1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 3 cups tightly packed torn mixed salad greens
• 2 cups cooked couscous
• 1/2 cup PLANTERS Sliced Almonds, toasted
• 1/2 cup chopped dried apricots
• 2 green onions, thinly sliced

1. Heat grill to medium-high heat.
2. Mix preserves and mustard in microwaveable bowl.
3. Microwave on HIGH 30 to 45 sec.
4. or until warmed.
5. Stir in 1 Tbsp.
6. tarragon.
7. Combine 2 Tbsp.
8. preserves mixture with dressing; reserve for later use.
9. Grill chicken 6 to 8 min.
10. or until done (165 degrees F), turning after 4 min.
11. and brushing occasionally with remaining preserves mixture.
12. Toss salad greens with couscous, nuts, apricots and onions in large bowl.
13. Add reserved dressing mixture; mix lightly.
14. Serve with chicken.

apricot preserves, poupon, fresh tarragon, chicken breasts, couscous, apricots, green onions

Taken from www.kraftrecipes.com/recipes/grilled-chicken-couscous-salad-tarragon-mustard-sauce-118797.aspx (may not work)