Lemon Chicken Salad

2 small boneless, skinless chicken breast halves (6 ounces total) 1/4 cup lemon juice 1 teaspoon lemon-pepper seasoning 1 tablespoon olive oil

2 tablespoons honey 2 tablespoons coarse-grain brown mustard or Dijon-style mustard 2 teaspoons lemon juice 3 cups torn mixed greens 1 cup chopped, seeded cucumber 1 medium tomato, seeded and chopped Fresh nasturtiums or other edible flowers (optional)

Directions

1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken discarding lemon juice.

2. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface.

3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips.

4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside.

5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables.

If desired, garnish with the nasturtiums or other edible flowers. Serve with the dressing. Makes 2 servings.