Honey Orange Chicken With Spring Greens

1. 1

   Brush chicken with 1-1/2 teaspoons olive or vegetable oil; season with 1/2 teaspoon Morton Kosher Salt and 1/4 teaspoon thyme.

2. 2

   Cover and refrigerate for 30 minutes.

3. 3

   In medium skillet, heat remaining 1-1/2 teaspoons oil; saute chicken pieces until chicken is cooked through and juices run clear.

4. 4

   (*Internal temperature chicken breast pieces 170 F.).

5. 5

   In small bowl, combine garlic, reserved orange juice, remaining 1/2 teaspoon Morton Kosher Salt and remaining 1/4 teaspoon thyme with honey-mustard dressing.

6. 6

   Drizzle cooked chicken with 2 tablespoons dressing mixture; set aside.

7. 7

   In large bowl, mix greens with mandarin orange segments and apple slices; lightly toss with 1/3 cup dressing mixture.

8. 8

   Top greens with chicken; serve immediately with remaining honey-mustard dressing mixture.

* Per serving · 4 servings · Values may vary.